Greek Vegetable Salad Food

GREEK GRILLED CHICKEN AND VEGETABLE SALAD WITH WARM PITA BREAD FOR WRAPPING

Steps:

• Preheat grill pan over high heat. Place chicken in shallow dish and season with salt and pepper.
• Preheat oven to 275 degrees F. Wrap pita breads in foil. Place in warm oven and heat until dinner is served.
• Combine lemon zest, juice and vinegar in a bowl and whisk in oil. Add oregano, garlic and whisk again to combine into dressing. Pour half the dressing over chicken tenders. Turn tenders in dressing to coat.
• Combine remaining salad ingredients in a bowl. Pour remaining dressing over salad and toss well. The salad should be very lightly dressed. Season salad with salt and pepper and transfer to a large serving platter.
• Grill tenders 4 to 5 minutes on each side. Transfer hot tenders to the salad lined serving platter. Remove pitas from oven and unwrap. Cut pitas in half and arrange around the edge of platter.
• To serve, each person can pile grilled chicken and veggies into pita halves, wrap up on either side and enjoy!

GREEK SALAD

Steps:

• I think it's quite nice to have different shapes and sizes in a salad, so cut your medium tomato into wedges, halve the cherry tomatoes and slice the beef tomato into large rounds. Put all the tomatoes into a large salad bowl. Slice the onion very finely so it's wafer thin and add to the tomatoes. Scratch a fork down the sides of the cucumber so it leaves deep grooves in the skin, then cut it into thick slices. Deseed your pepper, slice it into rings and add them to the salad along with the cucumber.
• Roughly chop the dill and most of the mint leaves, reserving the smaller ones for garnish. Add the chopped herbs to the bowl of salad, then squeeze your handful of olives over so they season the vegetables, then drop them in.
• Add a pinch of sea salt, the vinegar and the extra virgin olive oil. Quickly toss everything together with your hands. The minute all those flavours start working with the veg is when the magic starts to happen. Have a taste, and adjust the flavours if need be.
• To serve, pop the block of feta right on the top of the salad. Sprinkle the oregano over the top along with the reserved mint leaves, drizzle with extra virgin olive oil and take it straight to the table. It's confident and scruffy with a bit of attitude. Delicious.
• PS I've been known to pop leftover Greek salad into a liquidizer with a splash of extra virgin olive oil and a few ice cubes, then blitz it up to a smooth consistency so it's basically a Greek gazpacho. It's not a classic thing to do, but it is very delicious, not to mention a great way of using up leftovers!

THE ULTIMATE GREEK SALAD

Steps:

• Whisk dressing ingredients together until blended.
• Season to taste.
• Drain onion from ice water and pat dry with paper towels.
• Combine all salad ingredients, except cheese, in large bowl.
• Toss with dressing.
• Sprinkle cheese over and serve.

GREEK VEGETABLE SALAD

Steps:

• Mix vegetables in large bowl.
• Add dressing and feta; toss lightly.
• Serve immediately. Or, refrigerate until ready to serve.

GREEK VEGETABLE SALAD

Steps:

• In a serving bowl, combine the cucumber, tomato, green pepper, onions, olives and feta cheese. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over salad and toss to coat. Serve with a slotted spoon.

GREEK VEGGIE SALAD

Steps:

• In a large bowl, combine the cauliflower, broccoli, cherry tomatoes, olives and cheese. Add enough dressing to coat, toss and refrigerate overnight.

MEDITERRANEAN GREEK SALAD

Steps:

• In a large salad bowl, toss together the cucumbers, feta cheese, olives, roma tomatoes, sun-dried tomatoes, 2 tablespoons reserved sun-dried tomato oil, and red onion. Chill until serving.

GREEK RAINBOW VEGETABLE SALAD

Steps:

• Chop all the vegetables into 1/2 inch cubes.
• Chop the olives.
• Crumble the feta cheese.
• Mix the olive oil, red wine vinegar, honey, salt and pepper together in a small bowl.
• Don't worry about it separating, we are going to pour it over the salad immediately.
• Layer in the following order: red onions, cucumbers, yellow bell pepper, red bell pepper, tomatoes, feta cheese and olives.
• Pour the dressing over the salad. Let sit for about half an hour if you can.

GREEK ROASTED VEGETABLES

Steps:

• Pre-heat oven to 450 degrees and line a baking sheet with foil. Spray with cooking spray.
• Scatter all the vegetables and garlic cloves on the prepared baking pan and drizzle with olive oil, salt, pepper, fresh herbs and chili flakes. Toss well then bake 35-40 minutes or until golden brown and caramelized. Garnish with additional fresh herbs if you wish before serving.

HORIATIKI (GREEK VILLAGE SALAD)

Steps:

• Cut tomatoes in bite-sized pieces (or halve if using grape tomatoes) over a serving bowl to catch any juices. Add to bowl with cucumber, green bell pepper, red onion, and kalamata olives. Toss to combine. Top with feta cheese. Drizzle olive oil and red wine vinegar over the salad and cheese. Sprinkle with oregano and salt, and capers, if desired.

GREEK DICED VEGETABLE SALAD

Steps:

• Combine cucumbers, tomtoes, bell peppers, scallions, parsley, oil, lemon juice, garlic, oregano and olives in a large bowl.
• Add salt and pepper and toss well.
• You can serve immediately, but it will taste better if it sits for about 30 minutes before serving.
• Mound the salad on romaine lettuce leaves, and top with feta.

BAKED GREEK SALAD

Steps:

• Roasted Greek Salad with Lemon Dressing
• Preheat oven to 475 and line a baking sheet with parchment paper.
• Prep all vegetables as written above in ingredient list.
• Add chopped red and orange peppers, diced tomatoes and cubed goat cheese and mix together.
• In a small bowl, combine olive oil, oregano, garlic powder and salt and mix well.
• Drizzle half of the oil mixture onto the vegetables on the baking sheet and use hands to combine.
• Slice a lemon in half and place onto the baking sheet with inside facing up.
• Roast Greek vegetables for 17-20 minutes.
• Remove sheet pan from oven.
• Carefully squeeze lemon (it is hot) into oil mixture and whisk the lemon and olive oil dressing together.
• Add raw quartered cucumbers, drained and pitted Kalamata olives and raw sliced red onion and drizzle entire pan with remaining oil and gently toss with a spatula to combine.
• Serve Greek Salad warm or room temperature.

MARINATED GREEK VEGETABLE SALAD #2

Steps:

• Toss the veggies with the marinade ingredients. Chill several hours. Best served room temp.

VEGETABLE GREEK SALAD

Steps:

• Prepare your vegetables and place them in a large bowl.
• Add the dry seasoning blend, vinegar, and oil and toss so the vegetables are coated well.
• Serve immediately, or refrigerate to enjoy later.

GREEK RAINBOW VEGETABLE SALAD RECIPE

Steps:

• Chop the tomatoes, cucumber, onion, and bell peppers into ½-inch cubes.
• Chop the olives. Crumble the feta cheese.
• Mix the olive oil, red wine vinegar, honey, salt, and pepper together in a small bowl.
• To Assemble:
• Layer in the following order: red onions, cucumbers, yellow bell pepper, red bell pepper, tomatoes, feta cheese, and olives.
• Pour the dressing over the salad. Let sit for about 30 minutes.
• Serve and enjoy!

GREEK VEGETABLE SALAD

Steps:

• In a large bowl combine tomatoes, bell peppers, onion, cucumber, and olives. Sprinkle with salt and pepper. Toss lightly. In a small bowl combine parsley, oregano, garlic, oil and lemon juice; whisk until well incorporated. Pour dressing over vegetables, toss well. Let stand 1 hour to marinate at room temperature. Sprinkle with feta cheese and serve. Refrigerate leftovers.

GREEK SALAD

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.

TRADITIONAL GREEK SALAD RECIPE (HORIATIKI SALADA)

Steps:

• Rinse and prepare all of the vegetables accordingly.
• Add the tomatoes, cucumbers, peppers, and red onions to a large platter or bowl.
• Evenly place on the capers, olives, and feta cheese.
• Drizzle on the olive oil and red wine vinegar.
• Sprinkle the oregano, salt, and pepper over top, and serve.

GREEK VEGETABLE SALAD WITH HERB VINAIGRETTE

Steps:

• For the Herb Vinaigrette, mix all ingredients in large bowl with wire whisk until well blended. Add cucumber, tomatoes and onion; toss to coat well. Cover.
• Refrigerate at least 1 hour or until ready to serve. Just before serving, sprinkle with feta cheese.