BEST SALAD RECIPES: EASY GREEK SALAD
One of our favorite salad recipes! This easy Greek salad recipe is a flavorful, refreshing side dish!
Provided by Jeanine Donofrio
Categories Salad
Time 15m
Number Of Ingredients 14
Steps:
- In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, mustard, salt, and several grinds of pepper.
- On a large platter, arrange the cucumber, green pepper, cherry tomatoes, feta cheese, red onions, and olives. Drizzle with the dressing and very gently toss. Sprinkle with a few generous pinches of oregano and top with the mint leaves. Season to taste and serve.
TRADITIONAL GREEK SALAD RECIPE
Simple traditional Greek Salad with ripe tomatoes, cucumbers, bell peppers, onions, olives and creamy feta cheese.
Provided by Suzy Karadsheh
Categories Salad
Time 15m
Number Of Ingredients 10
Steps:
- Cut the red onion in half and thinly slice into half moons. (If you want to take the edge off, place the sliced onions in a solution of iced water and vinegar for a bit before adding to the salad. I do this in the video).
- Cut the tomatoes into wedges or large chunks (I sliced some into rounds and cut the rest in wedges).
- Cut the partially peeled cucumber in half length-wise, then slice into thick halves (at least 1/2" in thickness)
- Thinly slice the bell pepper into rings.
- Place everything in a large salad dish. Add a good handful of pitted kalamata olives.
- Season very lightly with kosher salt (just a pinch) and a bit of dried oregano.
- Pour the olive oil and red wine vinegar all over the salad. Give everything a very gentle toss to mix (do NOT over mix, this salad is not meant to be handled too much).
- Now add the the feta blocks on top and add a sprinkle more of dried oregano.
- Serve with crusty bread.
Nutrition Facts : Calories 102.9 kcal, Sodium 2.8 mg, Fat 9.5 g, SaturatedFat 1.3 g, Carbohydrate 4.7 g, Fiber 1.1 g, Protein 0.7 g, ServingSize 1 serving
GREEK SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 main course servings
Number Of Ingredients 13
Steps:
- In a small bowl, whisk together the lemon juice, garlic, salt, and oil. Stir in the oregano and pepper to taste. Set aside.
- When ready to serve: In a large bowl lightly toss the lettuce with some of the dressing. Divide the lettuce among 4 salad bowls. Scatter the olives, cheese, cucumber, tomatoes, onion, and peppers over the top of the greens. Serve and pass the remaining dressing at the table.
GREEK SALAD
The key to this beautiful authentic Greek salad is bold flavours from super-fresh ingredients
Provided by Jamie Oliver
Categories Quick fixes Jamie Does... Vegetables Alfresco Greek Feta Tomato
Time 15m
Yield 4
Number Of Ingredients 13
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!
Nutrition Facts : Calories 239 calories, Fat 18.0 g fat, SaturatedFat 8.7 g saturated fat, Protein 9.0 g protein, Carbohydrate 8.7 g carbohydrate, Sugar 7.7 g sugar, Sodium 0 g salt, Fiber 0 g fibre
GREEK SALAD
Make a fresh and colourful Greek salad in no time. It's great with grilled meats at a barbecue, or on its own as a veggie main
Provided by Good Food team
Categories Dinner, Lunch, Main course, Side dish
Time 15m
Yield Serves 4 as a side - easily doubled for main course
Number Of Ingredients 7
Steps:
- Place 4 large vine tomatoes, cut into wedges, 1 peeled, deseeded and chopped cucumber, ½ a thinly sliced red onion, 16 Kalamata olives, 1 tsp dried oregano, 85g feta cheese chunks and 4 tbsp Greek extra virgin olive oil in a large bowl.
- Lightly season, then serve with crusty bread to mop up all of the juices.
Nutrition Facts : Calories 270 calories, Fat 24 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 2.64 milligram of sodium
THE BEST GREEK SALAD RECIPE
This is the Greek Salad Recipe we've been making for years and it is still the best one ever. It's the perfect healthy recipe to indulge in fresh summer veggies. You will LOVE it!If you love this Greek Salad Recipe as much as we do, make sure to give it a 5-star review in the comments below!
Provided by Kristen Stevens
Categories Salad
Time 10m
Number Of Ingredients 15
Steps:
- To make the dressing, whisk the olive oil, red wine vinegar, balsamic vinegar, feta brine, dill, oregano, sea salt, garlic, and lemon juice in a medium-sized bowl.
- Cut all the veggies so that they are roughly the same size. Add the bell peppers, cucumber, cherry tomatoes, red onion, feta cheese, and olives to a large bowl. Pour the dressing over the top and toss to coat.
Nutrition Facts : ServingSize 1 serving = ⅙ of the recipe, Calories 172 kcal, Carbohydrate 10 g, Protein 4 g, Fat 14 g, SaturatedFat 3 g, Cholesterol 11 mg, Sodium 425 mg, Fiber 2 g, Sugar 6 g, UnsaturatedFat 9 g
NEW GREEK SALAD
Golden croutons made from olive bread boost the presence of the Kalamata olives, both of which are fried in this rendition of the salad. Cucumbers, tomatoes, and red onion-tumbled over slices of feta-are all here. Dill adds a bright spring grassiness to this new rendition of Greek salad.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 20m
Number Of Ingredients 11
Steps:
- Make the croutons and olives: Heat oil in a large high-sided skillet over high heat until it reaches 360 degrees on a deep-fry thermometer. Fry bread and olives until bread is golden, about 5 minutes. Transfer the mixture to a paper-towel-lined plate using a slotted spoon.
- Make the dressing: Whisk together oil and vinegar. Season with salt and pepper.
- Make the salad: Combine tomatoes, cucumber, dill, and onion in a large bowl.
- Toss salad with dressing. Arrange feta on a plate. Top with salad, croutons, and olives.
GREEK SALAD
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
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 SALAD DRESSING
A delicious dressing served over Greek Salad or over pasta. A very versatile dressing! A good marinade, too. Dressing is meant to be a little tart with a good olive oil flavor.
Provided by BeachGirl
Categories Salad Dressings
Time 10m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients together and shake well to mix.
- Update 6/23/10: For a creamier dressing, add all ingredients except oil to a blender. Pulse several times to mix ingredients. With blender running on high, slowly pour oil into blender until mixture is creamy. Refrigerate.
Nutrition Facts : Calories 249.4, Fat 27.1, SaturatedFat 3.7, Sodium 23.6, Carbohydrate 1.7, Fiber 0.1, Sugar 0.7, Protein 0.2
NEW-AND-IMPROVED GREEK SALAD
The method for marinating the feta in this salad is also a good trick for other fresh cheeses-try goat, mozzarella, or paneer.
Provided by Andy Baraghani
Categories Bon Appétit Dinner Side Salad Feta Summer Cucumber Tomato Chile Pepper Soy Free Peanut Free Wheat/Gluten-Free Tree Nut Free Vegetarian
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat 1/4 cup oil in a large skillet over medium-high. Add lemon slices and cook until lightly charred around the edges, about 2 minutes per side. Transfer lemon slices to a medium bowl. Set aside skillet with oil.
- Break feta into large pieces and add to bowl with charred lemons along with oregano and remaining 1/2 cup oil; season mixture lightly with salt and generously with black pepper. Toss very gently to coat and set aside.
- Set reserved skillet over medium-high heat and add frying peppers. Cook, shaking pan occasionally, until skins are lightly charred and flesh is tender, 6-8 minutes. Transfer peppers to a cutting board and let cool slightly, then cut in half lengthwise.
- Toss onion, cucumber, tomatoes, vinegar, and a large pinch of salt in a large bowl. Add frying peppers and lightly toss again to combine. Transfer salad to a platter and scatter marinated feta with lemon slices and oil over.
GREEK SALAD SANDWICH
Greek salad on a bun makes a wonderfully satisfying meal. The English muffins absorb the sweet and tangy juices from the salad without becoming soggy.
Provided by Martha Rose Shulman
Categories lunch, sandwiches, main course
Time 10m
Yield 2 sandwiches
Number Of Ingredients 13
Steps:
- In a medium bowl, combine the diced tomato, cucumber, green pepper, onion, feta and mint. Toss with the vinegar and olive oil. Season if desired with salt and pepper.
- Spread the bottom half of an English muffin with half the mayonnaise. Layer half of the sliced tomato on top. Top with half the Greek salad mixture. Spread the top half of an English muffin with mustard if desired, and place on top of the salad. Press down, cut in half and serve. Alternately, you may wrap the sandwich in plastic and refrigerate. Use the remaining ingredients for a second sandwich.
Nutrition Facts : @context http, Calories 176, UnsaturatedFat 6 grams, Carbohydrate 26 grams, Fat 8 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 314 milligrams, Sugar 5 grams
GREEK SALAD
While diner-style Greek salads made with chopped romaine, crumbled feta and often grilled chicken have become ubiquitous in American restaurants, a traditional Greek salad, or horiatiki salata, is a simpler affair. An assembled salad of large-diced vegetables with Kalamata olives and sometimes capers, this salad has no greens at all, and the feta is served sliced on top of the salad rather than crumbled and tossed into it. A traditional Greek salad is dressed lightly with olive oil and red wine vinegar; this recipe adds garlic and oregano. To make the salad into a satisfying vegetarian main course, throw in a can of drained and rinsed chickpeas.
Provided by Lidey Heuck
Categories dinner, easy, lunch, quick, weekday, salads and dressings, vegetables, main course, side dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a bowl or small glass measuring cup, whisk together the vinegar, garlic, oregano, salt and pepper. Gradually whisk in the olive oil, then set aside.
- Arrange the tomatoes, cucumber and bell pepper in a large shallow serving bowl. Scatter the olives, capers and onions on top, then drizzle about half the dressing evenly over the salad.
- Place the slices of feta on top of the salad and drizzle with additional dressing to taste. Serve at room temperature.
GREEK SALAD
This traditional Greek Salad made with lettuce, feta cheese, black olives, and red onion is practically a meal itself. Serve with Seasoned Flatbread, to satisfy hearty appetites.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 20m
Number Of Ingredients 11
Steps:
- In a large bowl, combine the lettuce, tomatoes, feta cheese, onion, cucumber, and olives.
- In a jar, combine the olive oil, vinegar, garlic, and oregano; season with salt and pepper. Shake well to combine. Drizzle dressing over salad, and toss to coat. Serve immediately.
Nutrition Facts : Calories 343 g, Fat 28 g, Fiber 4 g, Protein 11 g
GREEK SALAD DRESSING
Homemade Greek salad dressing doesn't get much easier. If you don't have lemon juice on hand, replace it with additional vinegar. —Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 5m
Yield 3/4 cup.
Number Of Ingredients 8
Steps:
- In a jar with a tight-fitting lid, combine all ingredients; shake well.
Nutrition Facts : Calories 163 calories, Fat 18g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 217mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
GREEK SALAD
This healthy Greek salad is absolutely amazing when tossed in a light and refreshing lemon vinaigrette!
Provided by Chungah Rhee
Yield 2 servings
Number Of Ingredients 12
Steps:
- To make the vinaigrette, whisk together olive oil, apple cider vinegar, lemon zest and juice and sugar in a small bowl; set aside. To assemble the salad, place romaine lettuce in a large bowl; top with red onion, cucumber, tomatoes, olives, goat cheese and pepper, to taste. Pour dressing on top of the salad and gently toss to combine. Serve immediately.
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- Place Greek Salad Dressing ingredients in a jar and shake until well combined. Set aside for 20 minutes to let the flavours infuse.
- Tomatoes: Cut each tomato into 6 wedges, then cut each wedge into 3 or 4 pieces. If the tomato is watery, scoop out the watery seeds inside with a teaspoon.
- Cucumbers: Slice the cucumber into 1/2cm / 1/5" thick slices. Or if they are thick cucumbers, slice the cucumber in half vertically, then slice.
- Onion: Peel and finely slice the red onion. I keep it in rings - you could cut it in half then slice. (Note 2)
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4.2/5 (45)Calories 94 per servingTotal Time 10 mins
- First make the dressing. Put the red wine vinegar, lemon juice, oregano, pickling liquid, water and salt and pepper into a bowl and mix. Set aside.
- Arrange the mixed leaves on a plate or in a bowl, then arrange the tomatoes, cucumber and red onions on top. Drizzle the salad with a couple of tablespoons of the dressing. Top with the diced cheese.
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- Add chopped lettuce, tomato wedges, cucumber chunks, onion slices, halved Kalamata olives, half the feta, and parsley to a large bowl.
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- Greek Lemon Potatoes. Roasted thick potato wedges are flavored with a garlic-lemon broth. This is one addictive dish! Besides the delightful taste of Greek lemon potatoes, they have golden crisp edges that make for a crunchy bite.
- Chicken Gyro. This Greek pita sandwich is loaded with chicken tenders, veggies, olives, and tzatziki sauce. Using a yogurt marinade for the chicken is the secret to its tantalizing flavor.
- Greek Butter Cookies. If you want to infuse Greek flavors into your next holiday meal, these Greek butter cookies are a must-have. These cookies may not be the best-looking, but when you take a bite, you’ll have to go back for seconds!
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- Greek Honey Cookies. Greek honey cookies are sticky, moist, and crunchy. In short, they’re to die for! If you’re looking for a new cookie recipe for the holidays, this is it.
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- As said before, the secret to make a delicious Greek salad is in the ingredients: juicy tomatoes, crisp cucumber, creamy feta cheese, good quality extra virgin olive oil and some tangy black olives will really make a difference.
- To make this Greek salad recipe (Horiatiki), start by preparing your vegetables. Wash thoroughly and strain the vegetables. Cut the tomatoes into wedges, slice the onion into thin rings, cut the cucumber in thick slices and place everything in a large bowl. Don’t forget to add the olives as well.
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- Make the dressing: In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, mustard, salt, and several grinds of pepper.
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- Heat ¼ cup oil in a large skillet over medium-high. Add lemon slices and cook until lightly charred around the edges, about 2 minutes per side. Transfer lemon slices to a medium bowl. Set aside skillet with oil.
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