Greek Village Salad With Grilled Pita Bread 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!

GRILLED CHICKEN GREEK SALAD

Steps:

• Prepare a grill for medium heat; lightly oil the grates.
• Season the chicken pieces with salt and pepper and thread onto four 12-inch metal skewers. Grill the chicken, turning often, until just cooked through, 4 to 6 minutes.
• Whisk the olive oil, lemon juice and oregano in a large bowl; season with salt and pepper. Add the lettuce, cucumber, olives and red onion and toss until well coated. Divide among 4 plates and top with some of the feta chunks and a chicken skewer. Warm the pita bread on the grill, cut into wedges and serve with the salad.

GREEK SALAD PITAS

Steps:

• In a small bowl, combine the cucumber, red pepper, tomato, zucchini, feta cheese and olives. In another bowl, whisk the vinegar, lemon juice, oregano, salt and pepper. Pour over vegetables and toss to coat. Spoon into lettuce-lined pita halves.

GREEK GRILLED PITA SALAD

Steps:

• Preheat the grill.
• In a large bowl, whisk together the vinegar, olive oil, pepper flakes, garlic, salt, cheese and oregano. Set aside.
• Place the whole pitas on the hot grill and cook on each side for about 1 1/2 minutes, or until nice grill marks form and the pitas are toasty. REmove and cut each pita in half, and then into 1 inch strips.
• Add the tomatoes, onion, cucumber, olives, parsley and grilled pita strips to the bowl of vinaigrette and toss together well. Serve immediately.

GREEK VILLAGE SALAD WITH GRILLED PITA BREAD

Steps:

• Mix all the veggies, olives and parsley into a large bowl. Crumble or slice the feta cheese over the salad. Combine the oil, vinegar and oregano - either shake it together in a jar or whisk. Pour the dressing over the salad - don't pour it all in at once, instead pour the amount to taste. Season your salad with salt and pepper and let it marinate until you're ready to serve.
• Meanwhile, you can quickly grill your pita bread (or use a hot griddle or grill pan). Grill until the pita gets blistered and warm on both sides.
• Serve the grilled pita alongside the salad and enjoy!

GREEK VILLAGE SALAD

Steps:

• Place the tomatoes, cucumbers, onion and bell peppers in a bowl. Mix in the olives and feta cheese. In a small bowl, whisk together the olive oil, vinegar, oregano, and salt and pepper, and pour over the salad to coat.

GRILLED PITA WITH GREEK SALAD

Steps:

• Whisk together lemon juice, oregano, garlic, sugar, salt, and pepper in a large bowl, then add oil and whisk dressing until combined well.
• Purée 1 1/4 cups chickpeas, water, and 1/4 cup dressing in a food processor until almost smooth.
• Heat grill pan over high heat until smoking and lightly brush with oil, then grill pitas, 2 at a time, turning over once, until grill marks appear, about 2 minutes total per batch. Transfer to plates.
• Add salad greens, tomatoes, cucumber, olives, cheese, and remaining chickpeas to remaining dressing in bowl and toss to coat well.
• Spread some chickpea purée on each pita, then mound salad on top.

MARINATED GREEK VILLAGE SALAD

Steps:

• Combine vegetables and cheese in large bowl.
• Combine lemon juice, red wine vinegar, olive oil, basil, oregano, salt & pepper; whisk. Add dressing to salad, and refrigerate until serving.
• Serve on spring mix or other lettuce.
• Enjoy!

GREEK VILLAGE SALAD

Steps:

• Cut tomatoes into wedges.
• Slice cucumber in 1/2 lenghtwise then in cut in chunks.
• Wash, core and seed peppers. Cut in half then cut into thick strips.
• Separate onion slices into rings.
• Place prepared ingredients in a bowl; top with the olives.
• Pour on dressing just before serving.Top with strips of Feta Cheese and sprinkle with oregano.
• For dressing: Put ingredients a screw top jar, seal and shake well.
• Shake again just before serving.
• Serve in individual salad bowls.

GREEK VILLAGE SALAD FOR ONE

Steps:

• 1. Arrange cucumbers, tomatores, green peppers, red onions, feta, and olives on plate.
• 2. Drizzle oil and vinegar on top, and finish with sprinkled oregano.