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
VEGETABLE GREEK SALAD
Learn how to make this easy recipe for traditional Mediterranean greek salad! Made with simple ingredients & homemade dressing. You can add chicken, too!
Provided by Tiffany
Categories Soup & Salad
Time 10m
Number Of Ingredients 13
Steps:
- Prepare your vegetables and place them in a large bowl.
- Add the dry seasoning blend, vinegar, and oil and toss so the vegetables are coated well.
- Serve immediately, or refrigerate to enjoy later.
GREEK VEGETABLE SALAD
From Rena Kilaniotou of Belleville, New Jersey, this salad is great to serve right away or let the flavors blend overnight for added taste. Either way, these crunchy veggies with an easy homemade dressing are delicious!
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a serving bowl, combine the cucumber, tomato, green pepper, onions, olives and feta cheese. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over salad and toss to coat. Serve with a slotted spoon.
Nutrition Facts : Calories 259 calories, Fat 23g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 885mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 4g protein.
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 I
This is an incredibly good Greek salad recipe, nice and tangy and even better in the summer when you use fresh vegetables!
Provided by Meesh
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 20m
Yield 6
Number Of Ingredients 12
Steps:
- In a large salad bowl, combine the Romaine, onion, olives, bell peppers, tomatoes, cucumber and cheese.
- Whisk together the olive oil, oregano, lemon juice and black pepper. Pour dressing over salad, toss and serve.
Nutrition Facts : Calories 265.3 calories, Carbohydrate 14.1 g, Cholesterol 22.3 mg, Fat 22.4 g, Fiber 5 g, Protein 6 g, SaturatedFat 6.1 g, Sodium 537.8 mg, Sugar 5.9 g
GREEK VEGGIE SALAD II
My new favorite salad, thrown together by me and my sister, Beth.
Provided by Lauren Brown
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 20m
Yield 8
Number Of Ingredients 14
Steps:
- In a large bowl, mix the cucumber, tomatoes, olives, feta cheese, red onion, baby greens, and romaine. In a separate bowl, mix the olive oil, garlic powder, oregano, basil, mustard, lemon juice, and red wine vinegar. Pour dressing over the vegetables, and toss to coat.
Nutrition Facts : Calories 210.9 calories, Carbohydrate 10.3 g, Cholesterol 12.6 mg, Fat 17.9 g, Fiber 1.5 g, Protein 3.4 g, SaturatedFat 4.1 g, Sodium 467.3 mg, Sugar 2.6 g
GREEK SALAD W/FETA AND OLIVES
This recipe is from Canadian Living - I love the fact that the dressing is not swimming in olive oil and still packed with flavour. You can cut the vegetables into any size of your preference, but you should try to make sure that the size is approx the same for all vegetables.
Provided by Deantini
Categories Low Protein
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Quarter cucumber lengthwise; cut into 3/4-inch chunks.
- Core, seed and cut green pepper into same-size pieces.
- Place in large bowl (if you are making ahead you can cover and refrigerate for up to 4 hours at this step).
- Core and cut tomato into same-size chunks. Add to bowl along with onion and olives.
- Mix oil, vinegar, oregano, salt and pepper; toss with salad to combine
- Top each serving with cheese.
GREEK DICED VEGETABLE SALAD
Serve with a crusty bread....or stuff a pita with it. This recipe is posted for Zaar World Tour, and is from Moosewood Restaurant Cooks at Home
Provided by MsBindy
Categories Vegetable
Time 15m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Combine cucumbers, tomtoes, bell peppers, scallions, parsley, oil, lemon juice, garlic, oregano and olives in a large bowl.
- Add salt and pepper and toss well.
- You can serve immediately, but it will taste better if it sits for about 30 minutes before serving.
- Mound the salad on romaine lettuce leaves, and top with feta.
Nutrition Facts : Calories 203.3, Fat 16, SaturatedFat 2.2, Sodium 166.2, Carbohydrate 16.1, Fiber 4, Sugar 7.9, Protein 2.9
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