Greek Vinaigrette Food

GREEK SALAD

Greek Salad image

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

Ingredients

1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick
1 red bell pepper, large-diced
1 yellow bell pepper, large-diced
1 pint cherry or grape tomatoes, halved
1/2 red onion, sliced in half-rounds
1/2 pound feta cheese, 1/2-inch diced (not crumbled)
1/2 cup calamata olives, pitted
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup good red wine vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil

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 VINAIGRETTE

Greek Vinaigrette image

I use this on salad and I will add things like feta cheese, kalamata olives, pepperoncini, etc. It even tastes great on ordinary tossed salad or over grilled halloumi cheese.

Provided by PalatablePastime

Categories Salad Dressings

Time 5m

Yield 3/4 cup

Number Of Ingredients 9

Ingredients

2 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
3 garlic cloves
1 teaspoon oregano
1/2 teaspoon fresh ground black pepper
1 teaspoon kosher salt
1 teaspoon Dijon mustard
1 teaspoon sugar or 1 teaspoon Splenda granular
1/2 cup extra virgin olive oil

Steps:

Combine vinegar and spices in a blender.
Slowly stream oil into mixture as it blends remove the little cap and pour through the hole), until the dressing emulsifies.
Serve over mixed greens or salad of your choice.

GREEN SALAD VINAIGRETTE

Green Salad Vinaigrette image

Provided by Ina Garten

Categories side-dish

Time 5m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 1/2 tablespoons champagne vinegar
1/4 teaspoon Dijon mustard
1/2 teaspoon minced garlic
1 extra-large egg yolk, at room temperature
Kosher salt and freshly ground black pepper
1/4 cup good olive oil
6 ounces baby arugula or mesclun mix

Steps:

In a small bowl, whisk together the vinegar, mustard, garlic, egg yolk, 1/2 teaspoon salt, and 1/8 teaspoon pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified.
Place the greens in a serving bowl and toss them with enough dressing to moisten. Serve immediately.

ABSOLUTELY FABULOUS GREEK/HOUSE DRESSING

Absolutely Fabulous Greek/House Dressing image

This is the 'secret' Greek dressing recipe from the pizzeria that I work at. The recipe makes almost a gallon but can be scaled down easily. It can be used for picnics and travels very well, since it doesn't need to be refrigerated. This is the best dressing I have ever tasted, people offer to buy it constantly, but if we sold it we wouldn't be able to make enough to use in the restaurant!

Provided by DANIELLE M.

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes

Time 10m

Yield 120

Number Of Ingredients 9

Ingredients

1 ½ quarts olive oil
⅓ cup garlic powder
⅓ cup dried oregano
⅓ cup dried basil
¼ cup pepper
¼ cup salt
¼ cup onion powder
¼ cup Dijon-style mustard
2 quarts red wine vinegar

Steps:

In a very large container, mix together the olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and Dijon-style mustard. Pour in the vinegar, and mix vigorously until well blended. Store tightly covered at room temperature.

Nutrition Facts : Calories 104.2 calories, Carbohydrate 2.1 g, Fat 10.8 g, Fiber 0.3 g, Protein 0.2 g, SaturatedFat 1.5 g, Sodium 13.1 mg, Sugar 0.2 g

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