GREEK GRAIN SALAD
This recipe is a great way to introduce grains to the whole family. If rye or wheat berries are not available, no big deal! Substitute any whole grain you like, brown rice, kamut and wild rice are all great alternatives.
Provided by Food Network
Categories appetizer
Time 1h
Yield 6 servings
Number Of Ingredients 16
Steps:
- Make the salad: Bring a large pot of water to a boil. Add the barley and cook for 15 minutes. Using a sieve, remove barley from the water and transfer to a bowl.
- Bring the water back to a boil and salt, to taste. Add the barley and rye and wheat berries and cook, stirring occasionally, until tender, about 30 to 40 minutes. Drain, transfer to a bowl, and cool.
- When cool, combine with the remaining ingredients.
- Meanwhile, make the Dressing: Whisk together the vinegar, dill, and garlic. While whisking, drizzle in the oil to make a smooth dressing. Season with salt and pepper, to taste.
- Toss the salad with the dressing and serve.
CLASSIC GREEK SALAD
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Soak the red onion in a bowl of heavily salted ice water, 15 minutes.
- Meanwhile, whisk the vinegar, lemon zest and juice, honey, dried oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Whisk in the olive oil in a slow, steady stream until emulsified. Add the tomatoes and olives and toss. Peel the cucumbers, leaving alternating strips of green peel. Trim the ends, halve lengthwise and slice crosswise, about 1/2 inch thick; add to the bowl with the tomatoes. Drain the red onion, add to the bowl and toss. Drain the feta and slice horizontally into 4 even rectangles. Divide the salad among plates. Top with the feta and oregano; drizzle with olive oil and season with pepper. Photograph by Johnny Miller
Nutrition Facts : Calories 292 calorie, Fat 25 grams, SaturatedFat 7 grams, Cholesterol 25 milligrams, Sodium 748 milligrams, Carbohydrate 12 grams, Fiber 2 grams, Protein 6 grams, Sugar 6 grams
GREEK SALAD
Some of my favorite recipes are those that rely on the little things. Take this version of Greek salad. First, you choose your ingredients carefully-for instance, ripe tomatoes (taut-skinned and unblemished), of course, but also perfect cucumbers (sweet, crisp ones with character; none that are watery or full of big old seeds). Then, have a bit of fun cutting them: using a very sharp knife (this will spare you mushy, ragged-edged tomatoes), cut them into different shapes of similar size, some with sharp angles. These and a few other small details-briefly chilling the tomatoes and cucumbers and quick-pickling the onions-turn a familiar collection of ingredients into a really special salad.
Provided by Food Network
Time 1h10m
Yield 4 to 6 as a side
Number Of Ingredients 12
Steps:
- Put the cucumbers and tomatoes in separate bowls and pop them in the fridge just until they're cold, about 30 minutes.
- Meanwhile, add the onions to a small bowl. Add the vinegar, 2 tablespoons of the oil, and a healthy pinch of salt, and mix well with your hands. Let the onions sit just until they get pickly, a few minutes.
- In a separate small bowl, stir together the remaining 2 tablespoons of oil, the lemon juice, and a good pinch of salt until the mixture looks creamy. Combine the tomatoes and cucumber in one bowl, pour in the lemon dressing, and toss gently but well.
- Grab a large platter (or 4 to 6 plates) and make a pretty layer of cucumbers and tomatoes, so the colors and types of the vegetables are well divvied up. Give the onions one more toss, then use your hands to add them (reserving their pickly liquid) here and there over the cucumbers and tomatoes. Scatter on the olives and mint. Use your hands to crumble the feta into pieces large, medium, and small as you scatter it on top. Finally, drizzle on the liquid remaining in the onion bowl. Eat straightaway.
- Photo by David Loftus
CLASSIC GREEK SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 15m
Yield 2 servings for lunch or 4 as a side
Number Of Ingredients 13
Steps:
- Combine the vinegar, lemon juice, oregano, and salt and pepper to taste in a small bowl and whisk together. Add the oil in a steady stream, whisking constantly.
- Combine the lettuce, onion, bell pepper, tomato, cucumber, olives and feta in a large salad bowl. Pour the dressing over and toss until all of the ingredients are well coated. Taste and adjust the seasonings, adding more salt or lemon juice as desired.
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
FETA SALMON SALAD
My son David always ordered the satisfying salmon sandwich at a local pub. In trying to replicate it, he came up with this salmon salad. It's the only recipe he's ever made and our entire family thinks it's great. -susan griffiths, Mount Pleasnt, South Carolina
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, mix the first 5 ingredients; sprinkle over salmon., Place salmon on oiled grill rack, skin side down. Grill, covered, over medium heat or broil 4 in. from heat until fish just begins to flake easily with a fork, 10-12 minutes., In a large bowl, toss salad greens with cucumber, tomato and cheese; divide among four plates. Top with salmon; drizzle with vinaigrette.
Nutrition Facts :
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