Big Fat Greek Salad With White Beans Kalamata Olives And Feta Recipes

MY BIG FAT GREEK SALAD

You can't go wrong with this Greek salad, especially if you remember the only and most important tip: toss it with the vinegar first before adding olive oil. If you don't, it will not taste as good. Which reminds me, giving the amounts here is very difficult, since this really should be made to your tastes, so please use the ingredient list as a very rough outline.

Provided by Chef John

Categories Salad Vegetable Salad Recipes

Time 1h10m

Yield 4

Number Of Ingredients 14

My Big Fat Greek Salad image

Steps:

Peel off a few strips of cucumber skin using a channel knife, creating a striped pattern. Cut cucumbers in half crosswise. Cut each half into quarters before cutting into 1/4- to 1/2-inch slices. Place into a colander; toss with some kosher salt and let sit for 10 to 15 minutes.
Meanwhile, cut cherry tomatoes in half. Rinse cucumbers; drain thoroughly for 10 to 15 minutes more.
While cucumbers are draining, slice onion thinly. Cut bell pepper into strips. Turn knife diagonally and cut strips into diamond-shaped pieces. Slice Kalamata and green olives.
Combine cucumbers, tomatoes, onion, bell pepper, olives, and 2 tablespoons oregano in a bowl. Season with salt, black pepper, and cayenne. Sprinkle in vinegar and toss thoroughly. Drizzle in olive oil. Add about 2/3 of the feta cheese and toss again. Cover with plastic wrap and refrigerate for 30 to 60 minutes.
Give the salad another mix. Taste and season as desired. Scatter remaining feta cheese on top and garnish with remaining oregano.

Nutrition Facts : Calories 352.3 calories, Carbohydrate 12.9 g, Cholesterol 25.1 mg, Fat 31.8 g, Fiber 2.6 g, Protein 6.3 g, SaturatedFat 7.6 g, Sodium 1249.9 mg, Sugar 2.1 g

Ingredients

2 large English cucumbers
1 pinch kosher salt
2 cups cherry tomatoes
¼ red onion
½ red bell pepper
½ cup pitted Kalamata olives
½ cup pitted green olives
2 tablespoons minced fresh oregano
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
¼ cup red wine vinegar, or to taste
⅓ cup olive oil, or to taste
1 (4 ounce) package feta cheese, diced, divided
1 teaspoon minced fresh oregano, or to taste

MY BIG FAT GREEK SALAD

Make and share this My Big Fat Greek Salad recipe from Food.com.

Provided by The Spice Guru

Categories Salad Dressings

Time 25m

Yield 6 serving(s)

Number Of Ingredients 18

My Big Fat Greek Salad image

Steps:

NOTE: MARINATE SALAD IN REFRIGERATOR FOR 30 MINUTES OR LONGER, THEN RE-SEASON WITH FINE SEA SALT AND RE-TOSS BEFORE SERVING.
PEEL and slice red onion into 1/4" rings; PLACE onion slices in a bowl of cold water.
REFRIGERATE bowl of water with onions until needed (the cold soak will diffuse sharpness and/or bitterness).
PREPARE DRESSING: Finely grate 1/4 teaspoon fresh lemon zest. Knead and cut lemons into halves to juice, yielding 1 1/2 tablespoons juice. Whisk together all ingredients in a small mixing bowl. Set aside at room temperature to allow flavors to infuse. FOR A TANGIER DRESSING: Add up to 2 1/2 - 3 tablespoons extra red wine vinegar, plus sugar to balance acidity. FOR A LIGHTER DRESSING: Replace some of the olive oil with kalamata olive brine before adding sea salt, then adjust salt according to taste.
PREP the remaining vegetables to specifications; DICE the feta cheese into 1-inch cubes.
REMOVE onions from water and blot dry.
COMBINE all ingredients except feta cheese in a large bowl.
POUR the dressing over vegetables and gently toss until evenly blended.
SPRINKLE top of salad with feta cheese (if desired you can gently fold feta with salad to moisten with dressing).
SERVE and enjoy.

Nutrition Facts : Calories 208.8, Fat 19.1, SaturatedFat 5.1, Cholesterol 17.9, Sodium 503.9, Carbohydrate 7, Fiber 1.5, Sugar 3.3, Protein 3.8

Ingredients

1 medium red onion, sliced into 1/4-inch rings
1 hothouse cucumber, sliced in 1/3-inch thick half-rounds
2 vine-ripened plum tomatoes, cut into half-wedges
1/2 quartered green bell pepper, sliced 1/4-inch thick
1/2 cup whole pitted kalamata olive
pickled Greek peppers (whole or sliced) (optional)
romaine lettuce, torn into bite-sized pieces (optional)
4 -6 ounces feta cheese, cut into 1-inch dice
6 tablespoons extra virgin olive oil
1/4 teaspoon finely grated fresh lemon zest
1 1/2 tablespoons fresh squeezed lemon juice
1 tablespoon red wine vinegar
1 pressed small fresh garlic cloves or 1/2 teaspoon garlic powder
3/4 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon fresh ground black pepper
1/2 teaspoon fine sea salt
1/4 teaspoon dried mint (optional)

MY BIG FAT GREEK SALAD

Super healthy, diet friendly! Get in shape! Serve as a meal or eat as a side dish. This is better because it's colorful and magical.

Provided by College Girl

Categories Cheese

Time 8m

Yield 5 cups-ish, 4 serving(s)

Number Of Ingredients 12

My Big Fat Greek Salad image

Steps:

Put the lettuce in a large bowl. Add olives, feta, onions, cucumbers, and tomatoes.
In small bowl, beat together olive oil, lemon juice, and salt and pepper.
Pour the dressing over the salad.
Top with oregano, mint, and anchovies (if using).

Ingredients

1 head romaine lettuce, quartered and torn apart
1/2 cup kalamata olive
4 ounces reduced-fat feta cheese, crumbled
2 red onions, halved, then sliced into petals
2 kirby cucumbers, halved lenghtwise, then thinly sliced diagonally
4 tomatoes, cut into chunks
oregano
mint
8 anchovies (optional)
1/3 cup extra virgin olive oil
2 tablespoons lemon juice
salt and pepper