TARPON SPRINGS GREEK SALAD WITH POTATO SALAD
Tarpon Springs Greek Salad with Potato Salad. You've never had greek salad like this before! A layer of potato salad topped with tangy greek salad and homemade dressing. A healthy and delicious lunch or dinner option.
Provided by Alex Caspero
Categories salad
Time 45m
Number Of Ingredients 21
Steps:
- Make the potato salad. Place the potatoes in a large stockpan and cover with water by 1 inch. Bring to a boil, then reduce heat and cook until potatoes are just tender. Remove and rinse with cold water to stop the cooking.
- Halve the cooled potatoes and place in a large bowl along with scallions and chopped hard-boiled eggs. Whisk together the greek yogurt, mustard, vinegar, salt/pepper and mayo. Season to taste, then toss with the potatoes. Spread potato salad in a large salad serving dish and set aside.
- Whisk together the ingredients for the greek dressing. Season to taste, adding more salt/pepper if needed and set aside.
- Toss together the romaine lettuce, cucumber, tomatoes, olives and peppers. Toss with 3 tablespoons of the dressing and toss well. Stir in the feta cheese, then top the salad over the potato salad. Drizzle with remaining salad dressing (you may not need all of it) and serve immediately.
- Dish this out by scooping into the salad, grabbing the potato salad at the bottom and the salad on top.
GREEK SALAD RECIPE
This Greek Salad Recipe with Feta is a winner! Fresh cucumbers and tomatoes tossed in a simple vinaigrette, sprinkled with crumbled feta. It's so easy and is the perfect last minute side dish for dinner or summer barbecues.
Provided by Karen
Categories Salad
Time 20m
Number Of Ingredients 14
Steps:
- Make the vinaigrette: In a large bowl, combine red wine vinegar, garlic, salt, pepper, sugar, and oregano. Whisking constantly, slowly drizzle the olive oil over the mixture so that it emulsifies. Set aside.
- Slice the onions very thin, and place in a small bowl. Cover with cold water and set aside for 10 minutes or so. This will take some of the bite out of the onion. (If you are a hard core raw onion lover, skip this step!)
- Chop the tomatoes into bite size pieces. Place in a colander over the sink to drain.
- Chop the cucumbers and add to the bowl with the vinaigrette. Add the kalamata olives, fresh mint, and fresh dill.
- Pat the onions dry with a paper towel and add to the bowl. Add the tomatoes. Toss it all together gently.
- Top with crumbled or chopped feta (next time I'm chopping a block into chunks!) Add as much as you like. Taste it to see if it needs more salt, pepper, or oregano. Toss gently and serve immediately.
Nutrition Facts : ServingSize 1 g, Calories 262 kcal, Fat 21 g, SaturatedFat 6 g, Cholesterol 22 mg, Sodium 1029 mg, Carbohydrate 15 g, Fiber 4 g, Sugar 8 g, Protein 6 g, UnsaturatedFat 15 g
GREEK POTATO SALAD WITH FETA
Amazing summer salad - great as a main or a side both hot and cold.
Provided by Veronika | thehealthfulideas
Categories Salad
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 425F (220C).
- In a small bowl, mix the chopped chives, dill, and mint, and set aside.
- Spread the potatoes on a baking sheet, cut the lemon into similar size pieces or quarters, and add to the potatoes.
- Spray or drizzle with a bit of avocado oil and season with the garlic powder, salt, and pepper. Add about 3 tbsp of the fresh herbs mixture.
- Toss to cover evenly and roast for about 30 mins, tossing 1-2.
- Place the potatoes in a big bowl, add the olives, cherry tomatoes, crumbled feta, the rest of the chopped herbs and toss.
- In a small bowl or a mason jar, mix the olive oil and the juice of 1 lemon.
- Dress the salad right before serving.
CHOPPED GREEK SALAD
This Greek salad recipe is the best! It features chopped romaine lettuce and colorful garden vegetables, plus irresistible olives, feta cheese, and a simple Greek vinaigrette. Recipe yields 6 to 8 side servings or 3 to 4 meal-sized servings (that's a lot of salad!). If you store the salad separately from the vinaigrette, it will keep well for up to 4 days.
Provided by Cookie and Kate
Categories Salad
Time 30m
Number Of Ingredients 16
Steps:
- In a large serving bowl, combine the chopped lettuce, tomatoes, cucumber, pepper, onion, parsley, olives and feta. Toss the ingredients together and set aside.
- To prepare the vinaigrette, combine all of the ingredients in a liquid measuring cup and whisk until blended. Taste, and add more vinegar if you'd like a more tangy dressing, or more honey for a more tame dressing.
- If you'll be serving all of the salad at once, go ahead and drizzle enough dressing in to lightly coat the salad and toss to combine. I prefer to store the salad and dressing separately so I can enjoy salad for a few days. Whisk the dressing again before drizzling (if the olive oil solidifies a bit in the refrigerator, don't worry, that's normal-just let it warm up for about 5 minutes at room temperature or microwave for 10 to 20 seconds).
Nutrition Facts : ServingSize 1 side salad with 1/8th of salad dressing, Calories 246 calories, Sugar 5 g, Sodium 502.6 mg, Fat 21.7 g, SaturatedFat 5.2 g, TransFat 0 g, Carbohydrate 11.4 g, Fiber 3.3 g, Protein 4.5 g, Cholesterol 19 mg
GREEK SALAD
Try Ina Garten's fresh Greek Salad recipe from Barefoot Contessa on Food Network for a colorful veggie dish that's studded with salty olives and feta cheese.
Provided by Ina Garten
Categories appetizer
Time 50m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Place the cucumber, peppers, tomatoes and red onion in a large bowl.
- For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Pour the vinaigrette over the vegetables. Add the feta and olives and toss lightly. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.
GREEK FETA SALAD
With juicy tomatoes, feta cheese, onions and olives slightly marinated in a red wine vinaigrette, this light and refreshing salad is just right for those hot spring and summer days. -Jill Bowers, Huntington, Indiana
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8-10 servings.
Number Of Ingredients 7
Steps:
- On a serving platter, layer tomatoes and onion. Top with feta cheese and olives. In a small bowl, whisk the oil, vinegar and oregano; drizzle over salad. Serve with a slotted spoon.
Nutrition Facts : Calories 168 calories, Fat 15g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 227mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein.
GREEK-STYLE POTATO SALAD
Greek-style vinaigrette dressing takes this potato salad on a Mediterranean-inspired holiday. Crumbled feta and sliced olives add the opa-liciousness.
Provided by My Food and Family
Categories Recipes
Time 40m
Yield Makes 8 servings, 1 cup each
Number Of Ingredients 9
Steps:
- Heat grill to medium-high heat.
- Microwave potatoes and water in 2-qt. covered microwaveable dish on HIGH 8 min.; drain. Add garlic and 2 Tbsp. dressing; toss to coat. Spoon onto large sheet of heavy-duty foil sprayed with cooking spray; fold to make packet.
- Grill 20 min. or until potatoes are tender, turning packet after 10 min.
- Mix mayo and remaining dressing in large bowl. Add potatoes, cheese, celery, onions and olives; mix lightly. Serve warm.
Nutrition Facts : Calories 190, Fat 10 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g
GRILLED GREEK POTATO SALAD
My most requested summer recipe is wonderful warm, cold or at room temperature. Because the potato salad is dressed with a vinaigrette, not mayonnaise, it's ideal for outdoor occasions. -Robin Jungers, Campbellsport, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 16 servings (3/4 cup each).
Number Of Ingredients 14
Steps:
- Drizzle potatoes with oil and sprinkle with salt and pepper; toss to coat. Grill potatoes, covered, over medium heat or broil 4 in. from the heat for 20-25 minutes or until tender. , Place in a large bowl. Add the remaining ingredients; toss to coat. Serve salad warm or cold.
Nutrition Facts :
GREEK-STYLE FETA POTATO SALAD WITH VINAIGRETTE
This is another great potato salad from my collection... I have even added in a couple of tablespoons of Feta cheese when processing the vinaigrette dressing. This complete recipe may be doubled if desired.. NOTE: If you should decide to add in a bit of garlic, only add in about 1/4 teaspoon of garlic powder, as fresh garlic just seems to overpower the salad, but it is just as good without the garlic..... you are going to just love this potato salad, so I DO suggest you double the recipe lol!
Provided by Kittencalrecipezazz
Categories Potato
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cook or steam potatoes until done.
- Slice into 1-inch cubes, and place into a large bowl.
- Prepare the dressing: In processor process vinegar, olive oil, Dijon mustard, oregano (can use 2 tablespoons FRESH oregano in place of dried), salt and pepper (can add a bit of garlic POWDER to the dressing if desired).
- When the potatoes are still warm, toss them with the dressing; set aside to cool.
- After the potatoes are cool, mix in the olives, cucumber, red, green bell peppers, salt and black pepper, Feta cheese and fresh parsley; toss well to coat.
- DELICIOUS!
Nutrition Facts : Calories 449.6, Fat 24.9, SaturatedFat 8, Cholesterol 33.4, Sodium 939.1, Carbohydrate 48, Fiber 6.8, Sugar 7.8, Protein 11.4
GREEK SALAD
While diner-style Greek salads made with chopped romaine, crumbled feta and often grilled chicken have become ubiquitous in American restaurants, a traditional Greek salad, or horiatiki salata, is a simpler affair. An assembled salad of large-diced vegetables with Kalamata olives and sometimes capers, this salad has no greens at all, and the feta is served sliced on top of the salad rather than crumbled and tossed into it. A traditional Greek salad is dressed lightly with olive oil and red wine vinegar; this recipe adds garlic and oregano. To make the salad into a satisfying vegetarian main course, throw in a can of drained and rinsed chickpeas.
Provided by Lidey Heuck
Categories dinner, easy, lunch, quick, weekday, salads and dressings, vegetables, main course, side dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a bowl or small glass measuring cup, whisk together the vinegar, garlic, oregano, salt and pepper. Gradually whisk in the olive oil, then set aside.
- Arrange the tomatoes, cucumber and bell pepper in a large shallow serving bowl. Scatter the olives, capers and onions on top, then drizzle about half the dressing evenly over the salad.
- Place the slices of feta on top of the salad and drizzle with additional dressing to taste. Serve at room temperature.
FETA & HERB "GREEK SALAD" PENNE
Pasta and the ultimate diner salad mash-up. All the familiar flavors of your favorite salad pair with penne to make a satisfying weeknight dinner. A drizzle of creamy feta herb dressing brings all the ingredients together.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/4 cup of the cooking water, then drain.
- Meanwhile, heat the oil in a large pot over medium-high heat. Add the peppers and cook, stirring occasionally, until just tender, about 3 minutes. Add the chickpeas, tomatoes, garlic and 1/2 teaspoon salt and cook, stirring occasionally, until the garlic is lightly browned and the tomatoes are just warmed through, about 3 minutes.
- Add the olives, pasta and the reserved pasta cooking water to the pot and cook for 1 minute. Remove from the heat and stir in the arugula until wilted. Season with salt and pepper. Transfer to a serving dish and drizzle with the Greek Feta Herb Vinaigrette.
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- Bring 1 to 2 inches of water to a boil in a large saucepan (or pot) fitted with a steamer basket. Add potatoes, cover and cook until tender, 12 to 15 minutes. Spread in a single layer on a rimmed baking sheet and sprinkle with 1/4 teaspoon salt; let cool 15 minutes.
- Meanwhile, whisk oil, vinegar, shallot, mustard, pepper and the remaining 1/2 teaspoon salt in a large bowl. Add the potatoes, tomatoes, feta, olives and oregano; stir well to coat. Serve at room temperature or refrigerate until cold.
GREEK-STYLE ROASTED POTATO SALAD RECIPE - LAND O'LAKES
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- Combine potatoes, butter, garlic and salt in bowl; toss to coat potatoes. Place onto ungreased 15x10x1-inch baking pan. Bake 28-30 minutes, stirring every 10 minutes, until potatoes are tender and golden brown.
- Combine roasted potatoes, spinach, bell pepper, olives and onion in serving bowl. Pour dressing over mixture; toss to coat. Sprinkle with feta cheese. Serve warm.
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- In a small bowl, whisk together the lemon juice, fresh oregano, salt and pepper. Gradually pour in the olive oil, whisking constantly, until the dressing is combined.
- Place the potatoes in a large saucepan with salted water. Set the saucepan over high heat and bring the water to a boil. Cook until the potatoes are just tender (not falling apart). Drain and rinse with cold water.
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- Thoroughly scrub your potatoes and then cook them (un-peeled) in generously salted water until tender. (You'll know they are done, when you can insert a sharp knife easily.) Drain them thoroughly and then chop them into bite-size pieces.
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4.8/5 (461)Total Time 15 minsCategory SaladCalories 206 per serving
- As said before, the secret to make a delicious Greek salad is in the ingredients: juicy tomatoes, crisp cucumber, creamy feta cheese, good quality extra virgin olive oil and some tangy black olives will really make a difference.
- To make this Greek salad recipe (Horiatiki), start by preparing your vegetables. Wash thoroughly and strain the vegetables. Cut the tomatoes into wedges, slice the onion into thin rings, cut the cucumber in thick slices and place everything in a large bowl. Don’t forget to add the olives as well.
- Season with salt and pour over the extra virgin olive oil and vinegar. Toss everything together, so that the flavours mix. Be careful not to add too much salt, as the feta cheese and the olives are salty enough.
- Greek salad (Horiatiki) is always served with feta cheese on top, a drizzle of olive oil and dried oregano. Enjoy your delicious Greek salad as a side dish or as a light summer meal with lots of crusty bread aside!
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- Make the Greek Vinaigrette by combining oil, vinegar, lemon juice, sugar, half of Greek seasoning, and half of salt and pepper. The vinaigrette can be done a day ahead.
- Drizzle potatoes with oil and sprinkle with salt and pepper, and Greek seasoning; toss to coat. Grill potatoes, covered, over medium heat or broil 4 in. from the heat for 20-25 minutes or until tender.
- Place in a large bowl. Add the black olives and tomatoes. Pour the vinaigrette over the tomatoes. Toss to coat. Sprinkle with feta cheese. Serve salad warm or cold.
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- Bring potatoes and water to cover to a boil, and cook 25 minutes or just until tender; drain well. Cool slightly, and cut into wedges.
- Whisk together oil and next 4 ingredients in a large bowl; add potatoes, green onions, and feta cheese, tossing to coat. Cover and chill at least 2 hours or up to 8 hours. Sprinkle with parsley before serving. Serve over mixed salad greens, if desired.
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