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
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 SALAD
While diner-style Greek salads made with chopped romaine, crumbled feta and often grilled chicken have become ubiquitous in American restaurants, a traditional Greek salad, or horiatiki salata, is a simpler affair. An assembled salad of large-diced vegetables with Kalamata olives and sometimes capers, this salad has no greens at all, and the feta is served sliced on top of the salad rather than crumbled and tossed into it. A traditional Greek salad is dressed lightly with olive oil and red wine vinegar; this recipe adds garlic and oregano. To make the salad into a satisfying vegetarian main course, throw in a can of drained and rinsed chickpeas.
Provided by Lidey Heuck
Categories dinner, easy, lunch, quick, weekday, salads and dressings, vegetables, main course, side dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a bowl or small glass measuring cup, whisk together the vinegar, garlic, oregano, salt and pepper. Gradually whisk in the olive oil, then set aside.
- Arrange the tomatoes, cucumber and bell pepper in a large shallow serving bowl. Scatter the olives, capers and onions on top, then drizzle about half the dressing evenly over the salad.
- Place the slices of feta on top of the salad and drizzle with additional dressing to taste. Serve at room temperature.
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 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-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.
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- Salata Horta. View Recipe. This is a cooked salad of bitter greens tossed with lemon, olive oil, and salt. It can be made with dandelion greens to be super traditional, or other bitter greens like chicory, endive, or escarole.
- Salata Horiatiki. View Recipe. This salad is the one that is closest to the ones you find on American menus, minus the lettuce. A blend of tomatoes, cucumber, onion, green pepper, feta, and olives, dressed with oil and vinegar, the lack of lettuce means that leftovers don't wilt and are just as delicious the next day.
- Ampelofasolia Salata. View Recipe. A salad of cooked green beans with a lot of chopped parsley, dressed with a garlic vinaigrette, and served either hot or at room temperature, this is a great salad for barbecues or other gatherings where a salad might need to sit out for a while.
- Melitzanosalata. View Recipe. Eggplant salad in Greece is similar to baba ghanoush, and can be a spread, side dish, or garnish for grilled meats. Roasted eggplant is mashed with grated onion, lemon juice, and a generous amount of olive oil to make it creamy and smooth.
- Patatosalata. View Recipe. Potato salad in Greece is a far cry from the creamy potato salads we are familiar with here. Potatoes are boiled whole, then the skins slipped off while still hot, and sliced or broken into pieces.
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