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 COUNTRY SALAD
"This salad is a summer favorite with everyone and virtually a meal in itself!" -Christine Chinchilla, Hinckley, Illinois
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large salad bowl, combine the tomatoes, cucumber, pepper and onion. In a small bowl, whisk the oil, vinegar and seasoning. Drizzle over salad and toss to coat. Chill until serving. Just before serving, sprinkle with cheese. Serve with bread.
Nutrition Facts : Calories 194 calories, Fat 14g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 644mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 4g fiber), Protein 7g protein.
COUNTRY-STYLE GREEK SALAD
This salad made without lettuce is called country or peasant and is served throughout Greece. From CI Stand time is cook time
Provided by Boo Chef in West Te
Categories < 30 Mins
Time 30m
Yield 1 salad, 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Whisk vinaigrette ingredients in large bowl until combined. Add onion and cucumber and toss; let stand to blend flavors, about 20 minutes.
- Add tomatoes, parsley, mint, and peppers to bowl with onions and cucumbers; toss to coat with dressing.
- Transfer salad to wide, shallow serving bowl or platter; sprinkle olives and feta over salad. Serve immediately.
GREEK COUNTRY SALAD
The lemon juice makes this a refreshing summertime salad. I usually don't bother crushing the garlic with the salt, I just use minced garlic and whisk it with the salt and other dressing ingredients.
Provided by Eat Your Vegetables
Categories Greens
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Wash the lettuce thoroughly and blot dry. Cut the cucumber into quarters lengthways, then into bite-size pieces. Halve the pepper, if using, remove core and seeds and cut into thick slices.
- Tear the lettuce into bite-sized pieces and place in serving bowl with cucumber, pepper, feta cheese and olives.
- Combine the oil, lemon juice, crushed/minced garlic, and black pepper, whisking until thick. Pour over salad, toss gently, serve immediately.
Nutrition Facts : Calories 420.4, Fat 37.5, SaturatedFat 8.8, Cholesterol 26.8, Sodium 755.4, Carbohydrate 17.6, Fiber 8, Sugar 6.6, Protein 9
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 COUNTRY SALAD
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- Make dressing:
- Whisk together lemon juice, salt, and honey in a large salad bowl and add oil in a slow stream, whisking until blended.
- Make salad:
- Add salad ingredients to dressing and toss to coat. Season with salt and pepper.
COUNTRY SALAD (LIDIA BASTIANICH)
In 'Lidia Cooks From the Heart of Italy'. From the Trentino-Alto Adige region. If you cannot get real Italian Asiago, Ms. Lidia recommends using fresh Grana Padano or good mild American cheddar.
Provided by ratherbeswimmin
Categories European
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Fill a pot or saucepan with 3 quarts water, and heat it to boiling.
- Tear off any tough leaves at the base of the cauliflower and cut out the core; break or cut the large branches in to small florets, drop them into the boiling water, and cook until tender, about 5 minutes.
- Lift from water, and drain well in a colander; when cool, put the florets in a large bowl.
- As soon as the cauliflower is out of the pot, return the water to a boil and drop in the potatoes; cook them at a gentle boil just until a knife blade pierces the center easily--don't let them get mushy.
- Drain and briefly cool the potatoes; peel them while still warm, cut into 1/4-inch dice, and put them in the serving bowl with the cauliflower.
- Peel and core the apples; cut into 1/4-inch dice, and add to the salad bowl.
- Trim the radishes, quarter them in wedges, and drop into the bowl along with the diced onion, cubes of Asiago, and toasted walnuts.
- Sprinkle the salt over the salad pieces and toss; drizzle the olive oil and vinegar over the salad and toss; sprinkle on the parsley and toss once more, and serve.
Nutrition Facts : Calories 237.7, Fat 15.6, SaturatedFat 1.9, Sodium 320.1, Carbohydrate 23, Fiber 5.1, Sugar 7.4, Protein 4.5
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