Layered Greek Salad With Creamy Mint Dressing Food

GREEK SALAD LAYERED DIP

Steps:

• Grate the cucumber on the large holes of a box grater into a bowl. Toss with 1/4 teaspoon salt and pour into a fine-mesh sieve set over a bowl. Let stand for 10 minutes. Using your hands and working with a bit of the cucumber at a time, squeeze the excess liquid out of the cucumber and place the cucumber in a large bowl. Add the yogurt, feta, garlic, 1/4 cup of the chopped mint, 1/4 teaspoon salt and 1/4 teaspoon pepper to the bowl with the cucumber. Stir to combine and add more salt and pepper to taste. Transfer to a shallow serving bowl.
• Toss the tomatoes, red onion, olives and remaining 2 tablespoons mint together in a medium bowl. Sprinkle the mixture over the cucumber mixture. Serve the dip with warm pita or vegetable chips.

GREEK SALAD WITH MINT DRESSING

Steps:

• Place lettuce, tomatoes, onion, feta cheese (anchovies if using) and olives in a large salad bowl. Whisk the oil, vinegar, salt and pepper in a small bowl, stir in the oregano, garlic and mint-pour over the salad ingredients. Toss gently but thoroughly and serve at once.

LAYERED GREEK SALAD FOR A CROWD

Steps:

• Combine lettuce and spinach; place half in 6-qt. serving bowl.
• Cover with layers of pasta, tomatoes, remaining lettuce, cucumbers and onions.
• Mix mayo and dressing; spread over salad. Top with cheese and olives. Refrigerate 1 hour. Toss just before serving.

GREEK SALAD WITH MINT

Steps:

• In a large bowl, whisk together olives, olive oil, vinegar, garlic and ground pepper. Let stand for 10 minutes.
• Add the remaining ingredients, and toss well.

LAYERED GREEK SALAD

Steps:

• Cut the tomatoes into segments and layer them into a dish or salad bowl.
• Sprinkle liberally with oregano and black pepper.
• Sprinkle with a tablespoon or so of salad dressing.
• Slice the cucumber and quarter the slices, and place on top of the tomatoes.
• Slice half the black olives and place them on top of the cucumber.
• Slice the green onions and put them on next.
• Slice then quarter the zucchini and add it.
• Slice and add the remaining olives.
• Sprinkle with oregano.
• Add the feta cheese to taste.
• Sprinkle more salad dressing on top.

LAYERED GREEK SALAD WITH CREAMY MINT DRESSING

Steps:

• Place all dressing ingredients in a blender or food processor and mix until smooth. Chill.
• On a large platter, or individual salad plates, layer tomato slices, onion slices, cucumber slices and olive slices.
• Sprinkle with the coarse ground black pepper.
• Drizzle with the chilled dressing.
• Garnish with extra crumbled feta and mint leaves and serve.

CREAMY GREEK SALAD DRESSING

Steps:

• In a small bowl, combine the milk and vinegar or lemon juice. Let sit for 5 minutes. (This process will produce buttermilk. Alternatively, you can just use 1/2 c "real" buttermilk, but I use this method because I never have the real stuff on hand.).
• Meanwhile, combine the remaining ingredients in a blender or food processor.
• With the blade running, slowly pour in the buttermilk and blend just until thickened (if you over-blend, it will curdle).
• Cover tightly and chill well before serving so the flavors have a chance to meld.
• Dressing will keep for about 4 days (though it may need another whirl in the blender / food processor if it separates).

CREAMY GREEK SALAD DRESSING

Steps:

• In a blender or food processor, whirl all the ingredients except the buttermilk for one minute.
• With the blender running, slowly pour in the buttermilk and blend until thick and creamy (turn off the blender as soon as the dressing thickens or it may curdle).
• Chill at least 1 hour so the flavours meld.
• Refrigerate, tightly covered.
• This makes nearly 2 cups of dressing and stays fresh for 3-4 days.
• If the dressing separates, just give it a whizz in the blender again.