Greek Mushroom Salad Recipes

GREEK MUSHROOM SALAD

This can be used as a side or appetizer. It's a little garlicky, a little lemony, a little tart, a little sweet. It was inspired by a recipe in "The Vegetarian Journal" (Sept/Oct '94)

Provided by Kathy W

Categories Other Appetizers

Number Of Ingredients 13

Greek Mushroom Salad image

Steps:

1. Place tomato halves in a medium bowl and set aside.
2. Heat a small amount of oil in a medium skillet. Gently saute mushrooms for 2-3 minutes, don't over cook.
3. Add garlic, basil, salt and pepper. Cook for another minute or two. Remove from heat and cool. Add to tomatoes.
4. Mix together olive oil, lemon juice, sugar and parsley in a measuring cup.
5. Stir dressing gently into tomato mushroom mixture. Allow to marinate for at least 1 hour, stirring occasionally. Check salt and add if needed.
6. Drain before serving. Garnish with feta cheese, if desired.

Ingredients

small amount of oil
1/2 lb fresh mushrooms, quartered (or sliced if you prefer)
3 clove garlic, minced
1 tsp dry basil
8 oz cherry tomatoes, halved
salt to taste
pepper to taste
small amount of feta cheese to garnish, if desired
DRESSING
4 Tbsp olive oil
4 Tbsp lemon juice
1 1/2 Tbsp sugar
1 tsp dried parsley

GREEK SALAD

Provided by Food Network Kitchen

Categories main-dish

Time 20m

Yield 4 main course servings

Number Of Ingredients 13

Greek Salad image

Steps:

In a small bowl, whisk together the lemon juice, garlic, salt, and oil. Stir in the oregano and pepper to taste. Set aside.
When ready to serve: In a large bowl lightly toss the lettuce with some of the dressing. Divide the lettuce among 4 salad bowls. Scatter the olives, cheese, cucumber, tomatoes, onion, and peppers over the top of the greens. Serve and pass the remaining dressing at the table.

Ingredients

6 tablespoons freshly squeezed lemon juice
2 cloves garlic, minced
2 teaspoons kosher salt plus more to taste
1 cup extra-virgin olive oil, preferably Greek
2 teaspoons minced fresh oregano
Freshly ground black pepper
1 head romaine lettuce (about 1 pound), trimmed of tough stems and torn into bite-sized pieces
6 ounces calamata olives, about 1 cup
1/2 pound Feta cheese, crumbled
1 English (seedless) cucumber, trimmed, cut into 1 inch chunks
12 ounces vine-ripened cherry tomatoes, halved
1 small red onion, cut into 1/2-inch wedges, soaked in cold water for 5 minutes and drained
1 green pepper, trimmed, seeded, and diced

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

Greek Salad image

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.

Ingredients

1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick
1 red bell pepper, large-diced
1 yellow bell pepper, large-diced
1 pint cherry or grape tomatoes, halved
1/2 red onion, sliced in half-rounds
1/2 pound feta cheese, 1/2-inch diced (not crumbled)
1/2 cup calamata olives, pitted
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup good red wine vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil

MUSHROOM SALAD

Here's an easy and fast side dish that we often serve when my husband grills steak. It's delicious with almost any entree, and it's ready in minutes! -Anna Stodolak, Volant, Pennsylvania

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 11

Mushroom Salad image

Steps:

In a large skillet, saute the mushrooms, onions and garlic in oil for 3-4 minutes or until mushrooms are tender. Stir in the chives, lemon juice, vinegar and sugar., Arrange salad greens on serving plates; top with mushroom mixture. Sprinkle with croutons and cheese.

Nutrition Facts : Calories 126 calories, Fat 7g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 150mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges

Ingredients

1/2 pound sliced fresh mushrooms
2 green onions, thinly sliced
1 garlic clove, minced
4-1/2 teaspoons canola oil
1 tablespoon minced chives
1 tablespoon lemon juice
1 tablespoon balsamic vinegar
3/4 teaspoon sugar
6 cups torn mixed salad greens
3/4 cup salad croutons
1/4 cup shredded Parmesan cheese

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

Greek Salad image

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.

Ingredients

2 tablespoons red wine vinegar
1 small garlic clove, grated or finely minced
1/4 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup olive oil
1 pound ripe red tomatoes, cored and cut into wedges (2 or 3 tomatoes)
1 English cucumber, halved lengthwise and sliced 1/2-inch thick
1 green bell pepper, cored, halved lengthwise and sliced 1/4-inch thick
3/4 cup Kalamata olives
1 tablespoon capers, drained
1/2 medium yellow or red onion, very thinly sliced into rings
8 ounces Greek feta cheese, sliced 1/2-inch thick

SAVORY MARINATED MUSHROOM SALAD

Packed with mushrooms and loads of crunchy colorful ingredients, this salad is perfect at picnics and parties. It keeps so well in the refrigerator you can easily make it ahead of time. -Sandra Johnson, Tioga, Pennsylvania

Provided by Taste of Home

Categories Lunch Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 16

Savory Marinated Mushroom Salad image

Steps:

In a large saucepan, bring water and lemon juice to a boil. Add mushrooms and cook for 3 minutes, stirring occasionally. Drain; cool. , Place mushrooms in a large bowl with carrots, celery, green pepper, onion, parsley and olives. In a small bowl, whisk the dressing ingredients. Pour over salad. Cover and refrigerate overnight.

Nutrition Facts : Calories 142 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 671mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 3g fiber), Protein 6g protein.

Ingredients

2-1/2 quarts water
3 tablespoons lemon juice
3 pounds small fresh mushrooms
2 medium carrots, sliced
2 celery ribs, sliced
1/2 medium green pepper, chopped
1 small onion, chopped
1 tablespoon minced fresh parsley
1/2 cup sliced pimiento-stuffed olives
1 can (2-1/4 ounces) sliced ripe olives, drained
DRESSING:
1/2 cup prepared Italian salad dressing
1/2 cup red or white wine vinegar
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon dried oregano

GREEK PASTA SALAD I

This is a great make-ahead pasta salad!

Provided by Behr

Categories Salad Pasta Salad Tomato Pasta Salad Recipes

Time 2h25m

Yield 4

Number Of Ingredients 15

Greek Pasta Salad I image

Steps:

In a large bowl, whisk together olive oil, vinegar, garlic powder, basil, oregano, black pepper, and sugar. Add cooked pasta, mushrooms, tomatoes, red peppers, feta cheese, green onions, olives, and pepperoni. Toss until evenly coated. Cover, and chill 2 hours or overnight.

Nutrition Facts : Calories 745.6 calories, Carbohydrate 40.4 g, Cholesterol 69.7 mg, Fat 56.1 g, Fiber 5.4 g, Protein 22.1 g, SaturatedFat 14.9 g, Sodium 1278.7 mg, Sugar 5.4 g

Ingredients

½ cup olive oil
½ cup red wine vinegar
1 ½ teaspoons garlic powder
1 ½ teaspoons dried basil
1 ½ teaspoons dried oregano
¾ teaspoon ground black pepper
¾ teaspoon white sugar
2 ½ cups cooked elbow macaroni
3 cups fresh sliced mushrooms
15 cherry tomatoes, halved
1 cup sliced red bell peppers
¾ cup crumbled feta cheese
½ cup chopped green onions
1 (4 ounce) can whole black olives
¾ cup sliced pepperoni sausage, cut into strips

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TRADITIONAL GREEK SALAD - THE MEDITERRANEAN DISH

Web Jan 9, 2022 Published: Jan 9, 2022 This post may contain affiliate links. This traditional Greek Salad recipe is the real deal! I'm sharing …
From themediterraneandish.com
4.8/5 (87)
Calories 103 per serving
Category Salad

Cut the red onion in half and thinly slice into half moons. (If you want to take the edge off, place the sliced onions in a solution of iced water and vinegar for a bit before adding to the salad. I do this in the video).
Cut the tomatoes into wedges or large chunks (I sliced some into rounds and cut the rest in wedges).
Cut the partially peeled cucumber in half length-wise, then slice into thick halves (at least 1/2" in thickness)

Greek Mushroom Salad Recipes

GREEK MUSHROOM SALAD

This can be used as a side or appetizer. It's a little garlicky, a little lemony, a little tart, a little sweet. It was inspired by a recipe in "The Vegetarian Journal" (Sept/Oct '94)

GREEK SALAD

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.

MUSHROOM SALAD

Here's an easy and fast side dish that we often serve when my husband grills steak. It's delicious with almost any entree, and it's ready in minutes! -Anna Stodolak, Volant, Pennsylvania

GREEK SALAD

SAVORY MARINATED MUSHROOM SALAD

Packed with mushrooms and loads of crunchy colorful ingredients, this salad is perfect at picnics and parties. It keeps so well in the refrigerator you can easily make it ahead of time. -Sandra Johnson, Tioga, Pennsylvania

GREEK PASTA SALAD I

This is a great make-ahead pasta salad!

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