Greek Summer Salad Food
TRADITIONAL GREEK SALAD RECIPE
Simple traditional Greek Salad with ripe tomatoes, cucumbers, bell peppers, onions, olives and creamy feta cheese.
Provided by Suzy Karadsheh
Categories Salad
Time 15m
Number Of Ingredients 10
Steps:
- Cut the red onion in half and thinly slice into half moons. (If you want to take the edge off, place the sliced onions in a solution of iced water and vinegar for a bit before adding to the salad. I do this in the video).
- Cut the tomatoes into wedges or large chunks (I sliced some into rounds and cut the rest in wedges).
- Cut the partially peeled cucumber in half length-wise, then slice into thick halves (at least 1/2" in thickness)
- Thinly slice the bell pepper into rings.
- Place everything in a large salad dish. Add a good handful of pitted kalamata olives.
- Season very lightly with kosher salt (just a pinch) and a bit of dried oregano.
- Pour the olive oil and red wine vinegar all over the salad. Give everything a very gentle toss to mix (do NOT over mix, this salad is not meant to be handled too much).
- Now add the the feta blocks on top and add a sprinkle more of dried oregano.
- Serve with crusty bread.
Nutrition Facts : Calories 102.9 kcal, Sodium 2.8 mg, Fat 9.5 g, SaturatedFat 1.3 g, Carbohydrate 4.7 g, Fiber 1.1 g, Protein 0.7 g, ServingSize 1 serving
CLASSIC GREEK SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 15m
Yield 2 servings for lunch or 4 as a side
Number Of Ingredients 13
Steps:
- Combine the vinegar, lemon juice, oregano, and salt and pepper to taste in a small bowl and whisk together. Add the oil in a steady stream, whisking constantly.
- Combine the lettuce, onion, bell pepper, tomato, cucumber, olives and feta in a large salad bowl. Pour the dressing over and toss until all of the ingredients are well coated. Taste and adjust the seasonings, adding more salt or lemon juice as desired.
GRILLED GREEK SUMMER SALAD
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 2h40m
Yield 4 servings
Number Of Ingredients 20
Steps:
- For the sweet Greek dressing: Whisk together the vinegar, honey, mustard, oregano and garlic in a bowl. Slowly stream in the olive oil while whisking. Add salt and pepper to taste. Measure out 1/2 cup of the dressing for marinating the chicken. Set aside the remaining dressing for drizzling on the salad.
- For the chicken: Put the chicken in a nonreactive container, pour the reserved 1/2 cup sweet Greek dressing over it and toss to coat. Marinate the chicken, refrigerated, for 2 hours.
- Preheat a grill to medium heat.
- Oil the grill grates with vegetable oil. Grill the chicken until golden on each side and the internal temperature registers 165 degrees F, 7 to 8 minutes per side. Let rest before slicing.
- For the salad: Brush each romaine half with vegetable oil and season with salt and pepper. Grill on high on the cut sides until slightly charred, 2 to 3 minutes.
- Place a seared romaine half on a serving plate. Line up some tomatoes, feta, olives, cucumbers, onions and sliced chicken atop the romaine. Repeat with the remaining ingredients. Drizzle with the sweet Greek dressing. Garnish with cracked black pepper and sea salt and serve.
GREEK SALAD
Make a fresh and colourful Greek salad in no time. It's great with grilled meats at a barbecue, or on its own as a veggie main
Provided by Good Food team
Categories Dinner, Lunch, Main course, Side dish
Time 15m
Yield Serves 4 as a side - easily doubled for main course
Number Of Ingredients 7
Steps:
- Place 4 large vine tomatoes, cut into wedges, 1 peeled, deseeded and chopped cucumber, ½ a thinly sliced red onion, 16 Kalamata olives, 1 tsp dried oregano, 85g feta cheese chunks and 4 tbsp Greek extra virgin olive oil in a large bowl.
- Lightly season, then serve with crusty bread to mop up all of the juices.
Nutrition Facts : Calories 270 calories, Fat 24 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 2.64 milligram of sodium
GREEK SUMMER SALAD
This is my adaptation of the Greek "village" salad. I believe the customary tradition is to use olive oil as dressing, but I was looking for something creamy when I sat down to make the salad. If you can find it, I recommend using Uncle Dan's Mediterranean Garlic dressing mix (usually found near the ranch dressing mixes) and making your own dressing as directed instead of using premade Caesar dressing. I've only listed Caesar because it is the closest comparable dressing that I can think of. The cooking time listed is the amount of time the salad needs to chill.
Provided by queenofeats
Categories Lunch/Snacks
Time 1h15m
Yield 3 cups, 6 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, mix the dressing and balsamic vinegar together for a minute or two until well combined.
- Add the other ingredients. There is no order that works best here; the dish is meant to be a simple and rustic one.
- If you are using the olives, feel free to add them at this time. My husband isn't fond of olives, so when I make this dish, I typically add them to my portion alone so that he doesn't have to "weed" them out. If there are no picky eaters in your family then just toss them in!
- Toss the salad until all the ingredients are coated in the dressing.
- Cover and chill in the refrigerator for at least one hour before serving. This will give the dressing time to thicken up and further coat the other ingredients.
- Serve and enjoy! This is a great compliment to just about any dish and is wonderful for those summer meals when you're looking for something nice and cool to relax with!
GREEK SUMMER SALAD: STRAWBERRIES AND FETA ON MIXED BABY GREENS
Bring the taste of the sun drenched Mediterranean to your dinner table with this delicious Greek summer salad. The sweet and tart flavors of the strawberries play well against the savory kalamatas, and the hint of lemon and herbs mixed with feta cheese and olive oil on a bed of greens. It makes an excellent summer lunch served with ice cold Mythos Greek beer!
Provided by Feast Your Eyes
Categories Salad Dressings
Time 20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Wash & rinse your salad greens, pat dry with paper towels to ensure most of the water has been removed from the leaves. Set aside.
- In a large serving bowl, whisk together the first 7 VINAIGRETTE ingredients. Continue whisking while adding a slow and steady stream of extra-virgin olive oil, followed by the mild/light olive oil. Whisk until you get a creamy, emulsified mixture. (Makes about 1 cup. Refrigerate in an airtight container for up to 2 weeks.).
- Add the salad greens, tarragon, strawberries, and olives to the bowl; gently toss to coat all your salad leaves with the vinaigrette.
- Equally divide your salad and place on chilled plates; top with the walnuts, feta, and lemon zest. Do like the Greeks, serve with crusty Italian or French bread to mop up the leftover vinaigrette and strawberry juices.
Nutrition Facts : Calories 517.3, Fat 52.4, SaturatedFat 10.3, Cholesterol 25, Sodium 732.3, Carbohydrate 9, Fiber 2.3, Sugar 3.6, Protein 6.5
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