Tomato Lemon Green Olive Onion Salad Food

CUCUMBER, TOMATO AND RED ONION SALAD

Steps:

• In a small bowl, soak the onion slices in icy cold water for 15 minutes. Remove from the water and pat dry. In a large bowl, add the onions, cucumbers and tomatoes and toss to combine.
• In a small bowl, whisk together the lemon juice, olive oil and salt and pepper, to taste. Pour over the salad and serve immediately.

GREEK TOMATO SALAD

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.

TOMATO ONION SALAD

Steps:

• Layer tomatoes and onions in a shallow serving dish. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Drizzle over salad. Cover and refrigerate for at least 2 hours before serving.

"EAT YOUR VEGETABLES!": GREEN BEAN SALAD WITH RED ONION AND TOMATO

Steps:

• Steam green beans in 1/2 inch boiling water covered for 3 or 4 minutes. Cold shock beans by running under cold water and drain well. Place beans in a bowl and combine with onions, cucumber and tomato. Dress salad with a generous drizzle of extra-virgin olive oil and the juice of 1/2 lemon. Season salad with coarse salt and pepper, to taste.

GREEN PEPPER AND TOMATO SALAD

Steps:

• Combine peppers, tomatoes, onions, garlic, parsley in a bowl with your fingertips. Squeeze the juice of the lemon with the lemon half sitting upright. This will help prevent the seeds from falling into the bowl. The lemon juice will spill down over the sides of the lemon and the seeds will remain with the fruit. Squeeze the juice evenly over the salad. If the lemon is under-ripe, microwave it for 10 seconds before you cut into it. Next, sprinkle a tablespoon of vinegar over the salad -- just eyeball it. Drizzle the extra-virgin olive oil over the salad, add the salt, pepper and cumin. Toss again. Taste to adjust seasonings and serve.

THE PERFECT GREEK SALAD

Steps:

• In a large bowl, combine the romaine lettuce, cherry tomatoes, red onion, cucumber, olives and feta cheese.
• In a small bowl, make the lemon Greek salad dressing by whisking together the olive oil, lemon juice, oregano, salt and pepper.
• Pour dressing over the salad and toss to combine. Add more black pepper to taste.

DILL AND GREEN OLIVE POTATO SALAD

Steps:

• Cook potatoes until just soft, about 10 minutes.
• Mix potatoes together with remaining ingredients in large serving bowl.

CLASSIC GREEK GREEN SALAD WITH FETA - MAROULOSALATA

Steps:

• Wash romaine lettuce and chop in bite size pieces, set aside
• Peel and slice cucumbers. If pieces are big, slice them in half.
• Slice thinly the white part of the spring onions.
• Chop dill
• Toss all 4 ingredients in a large bowl (lettuce, cucumber, dill and spring onions)
• Mix the olive oil with the lemon juice (or vinegar) and pour over salad, toss again. Sprinkle with some salt.
• If adding feta, olive or croutons, add them at the end and mix gently.

EASY TOMATO AVOCADO SALAD

Steps:

• In a large salad bowl, place the tomatoes, avocado, and cilantro.
• Drizzle with olive oil, lime juice, pepper flakes and salt & pepper to taste. Gently toss.
• Serve immediately or cover with plastic wrap in fridge for up to 2 hours.

TOMATO OLIVE SALAD

Steps:

• In a large bowl, combine the lettuce, tomatoes, onion and olives. In a small bowl, whisk the dressing ingredients. Drizzle over salad and toss to coat.

GAZIANTEP-STYLE GREEN OLIVE SALAD

Steps:

• Toss all the ingredients together in a non-reactive bowl.
• Transfer to a serving platter.
• Sprinkle the pomegranate seeds all over the top and serve.
• Note: I set the salad aside for 30 minutes to allow the flavors to mingle.

CHERRY TOMATO & OLIVE SALAD

Steps:

• Take a big bowl and mix together cherry tomatoes, green olives, black olives, and spring onion.
• In a dry skillet, toast pine nuts over medium heat until golden brown, turning frequently.
• Stir into tomato mixture.
• Separately, mix together olive oil, red wine vinegar, sugar, and oregano.
• Season to taste with salt and pepper.
• Pour over salad, and gently stir to coat.
• Chill for 1 hour.

CHERRY TOMATOES AND OLIVE SALAD

Steps:

• In a medium bowl whisk together olive oil, vinegar and dressing mix.
• Add cherry tomatoes, olives, basil and sliced scallions to bowl. Toss to combine.

TOMATO, OLIVE FETA SALAD WITH TARRAGON-GARLIC DRESSING

Steps:

• In a bowl combine vinegar, oregano, Dijon, shallots, minced garlic, minced ginger, oil, salt and pepper' whisk to combine.
• Arrange the tomato slices on a platter, sprinkle lightly with salt and pepper if desired .
• Sprinkle with chopped olives, then feta cheese.
• Drizzle with enough dressing to coat.
• Pass the remaining dressing on the side.
• Delicious!