Its All Greek To Me Tomato Salad Food

GREEK TOMATO SALAD

Greek Tomato Salad image

"My German father-in-law loves to vacation in Greece," relates Jerry Lappin of Garden City, Kansas. "After a stay on the sunny beaches of Rhodes, he game me the recipe for this zesty salad, full of fresh tomatoes, red onion, green pepper, ripe olives and feta cheese. I like to serve it for a light lunch with sourdough, French or Italian bread."

Provided by Taste of Home

Categories Lunch Side Dishes

Time 10m

Yield 5 servings.

Number Of Ingredients 13

Ingredients

1/4 cup red wine vinegar
2 tablespoons olive oil
1 garlic clove, minced
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1/8 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon pepper
1 cup thinly sliced red onion, separated into rings
1/2 cup coarsely chopped green pepper
4 medium tomatoes, each cut into 8 wedges
6 medium pitted whole ripe olives, halved
3 tablespoons crumbled feta cheese

Steps:

In a bowl, whisk together the vinegar, oil, oregano, basil, sugar, salt and pepper. Add red onion and green pepper; toss to coat. Stir in tomatoes, olives and cheese. Cover and refrigerate for at least 1 hour. Serve with a slotted spoon.

Nutrition Facts : Calories 120 calories, Fat 8g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 179mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

ORZO SALAD

Orzo Salad image

Provided by Food Network

Categories side-dish

Time 3h

Yield 8 cups

Number Of Ingredients 17

Ingredients

2 teaspoons lemon zest (1 lemon)
6 tablespoons freshly squeezed lemon juice (2 to 3 lemons)
1 medium clove garlic, grated
1/2 cup extra-virgin olive oil, plus more as needed
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 large red, yellow or orange bell pepper, diced
1/2 large seedless English cucumber, watery pulp scooped out and discarded, diced (about 1 1/2 cups)
1/2 medium red onion, finely chopped (about 3/4 cup)
1 (15.5-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 cup pitted and halved Kalamata olives
1 cup roughly chopped walnuts
1/4 cup finely chopped fresh mint
3 tablespoons finely chopped fresh Italian flat-leaf parsley
3 tablespoon kosher salt
1 pound dried orzo
6 ounces brine-packed Greek feta, crumbled (optional)

Steps:

To make the dressing, in a small mixing bowl, whisk together the lemon zest and juice, garlic, 1/2 cup olive oil, 2 teaspoons of salt and 1 teaspoon of pepper. Set the dressing aside.
To make the salad, combine the bell pepper, cucumber, onion, chickpeas, olives, walnuts, mint and parsley in a large mixing bowl.
Meanwhile, bring a large pot of water to a boil. Stir in 3 tablespoons of salt and a small splash of olive oil. Add the orzo and cook for 7 to 9 minutes, or according to the directions on the package. Drain the orzo in a colander, then add it to the vegetable mixture while the orzo is still hot. Immediately pour the dressing onto the orzo and vegetables, and stir to combine. The hot orzo will readily absorb the dressing. Add a splash more olive oil if the salad seems too dry. Allow the salad to cool to room temperature, and add the feta, if desired. Cover and refrigerate for 1 to 2 hours.
Give the salad a stir, then taste and adjust the seasoning before serving, if need be.

GREEK STYLE TOMATO AND ONION SALAD

Greek Style Tomato and Onion Salad image

A recipe given to me by my Cypriot neighbor.. its really great, with just the right amount of vinegar and olive oil... made a few hours ahead gives the onion a bit of time to absorb the wonderful flavors

Provided by JoyfulCook

Categories Vegetable

Time 10m

Yield 3-4 serving(s)

Number Of Ingredients 5

Ingredients

3 tomatoes, wedges or 3 onions, sweet -mild
1/4 cup olive oil
2 -3 teaspoons balsamic vinegar
1 -1 1/2 teaspoon oregano, dried
salt, to taste

Steps:

Cut Tomatoes into wedges, slice the onion very fine, add to the tomatoes.
place in a shallow dish, add the vinegar, oil and oregano, sir to mix well, cover and leave for a few hours. giving a sprinkle of salt before serving.
with other salads at either a BBQ or with lasagna, steak or lamb.

GREEK TOMATO SALAD

Greek Tomato Salad image

The Greek approach to a good tomato salad, whether it has cucumbers and lettuce or not (this one doesn't), is all about keeping it simple. Sweet, ripe summer tomatoes, salt and olive oil are all you need. The flourishes here - green pepper, red onion, chopped mint and pinch of oregano - are optional, but they add brightness. Good Greek feta cheese takes it over the top.

Provided by David Tanis

Categories salads and dressings, appetizer, side dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

3 to 4 pounds ripe tomatoes, preferably heirloom
1 small red onion, sliced thinly crosswise
1 or 2 small sweet peppers, such as bell or corno di toro, sliced into thin rings
Flaky sea salt, such as Maldon
4 ounces Greek feta cheese
2 tablespoons roughly chopped mint
1/2 teaspoon dried oregano
Fruity extra-virgin olive oil, for drizzling

Steps:

Wash, core and slice tomatoes 1/2-inch thick. Arrange slices on a platter or in a shallow wide bowl.
Scatter onion and pepper slices over tomatoes and season everything with sea salt. Let sit 10 minutes to draw out juices.
Break feta into rough chunks and scatter over salad. Sprinkle mint and oregano over top, drizzle generously with olive oil and serve.

Nutrition Facts : @context http, Calories 109, UnsaturatedFat 1 gram, Carbohydrate 13 grams, Fat 5 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 734 milligrams, Sugar 9 grams

GREEK TOMATO SALAD

Greek Tomato Salad image

Make and share this Greek Tomato Salad recipe from Food.com.

Provided by PalatablePastime

Categories Vegetable

Time 2h

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

4 fresh tomatoes, chopped
1 cucumber, peeled and chopped
1 green bell pepper, cut into 1/2 ",pieces
1/2 cup chopped red onion
1 tablespoon red wine vinegar
1 tablespoon balsamic vinegar
1 tablespoon extra virgin olive oil
1 teaspoon salt
1 tablespoon chopped fresh oregano
1/4 cup kalamata olive
1/2 cup feta cheese, crumbled (I use the fat free type)

Steps:

Mix together vinegars, oil, salt and oregano.
Add other ingredients.
Marinate several hours in refrigerator to allow flavors to blend.
Serve.

GREEK TOMATO SALAD

Greek Tomato Salad image

From Simply in Season. This salad is wonderful when you can get fresh ripe juicy tomatoes from your garden.

Provided by Dreamer in Ontario

Categories Onions

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

8 medium tomatoes, peeled and sliced
1 medium onion, thinly sliced
1 green pepper, chopped (optional)
1 cucumber, chopped (optional)
2 tablespoons of fresh mint or 2 tablespoons fresh parsley, chopped
1 tablespoon olive oil
1 tablespoon wine vinegar or 1 tablespoon balsamic vinegar
1 garlic clove, minced (optional)
salt and pepper, to taste
1/2 cup feta cheese, crumbles or 1/2 cup kalamata olive
some sprigs fresh herb (optional)

Steps:

Combine tomatoes, onion, pepper & cucumber in a bowl.
Combine fresh herbs, olive oil, vinegar and garlic.
Pour dressing over vegetable and toss lightly.
Salt and pepper, to taste.
Garnish with cheese and/or Kalamata olives.
Garnish with sprigs of fresh herbs if desired.

Nutrition Facts : Calories 85, Fat 4.7, SaturatedFat 1.6, Cholesterol 7.4, Sodium 67.5, Carbohydrate 8.3, Fiber 2.3, Sugar 5.2, Protein 3.7