GREEK TOMATO SALAD
"My German father-in-law loves to vacation in Greece," relates Jerry Lappin of Garden City, Kansas. "After a stay on the sunny beaches of Rhodes, he game me the recipe for this zesty salad, full of fresh tomatoes, red onion, green pepper, ripe olives and feta cheese. I like to serve it for a light lunch with sourdough, French or Italian bread."
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- In a bowl, whisk together the vinegar, oil, oregano, basil, sugar, salt and pepper. Add red onion and green pepper; toss to coat. Stir in tomatoes, olives and cheese. Cover and refrigerate for at least 1 hour. Serve with a slotted spoon.
Nutrition Facts : Calories 120 calories, Fat 8g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 179mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
GREEK TOMATO SALAD
This is a common and colorful side dish for our summer cookouts. It's such a hit that I get complaints if I don't make it. Even the youngsters love this mix of fresh vegetable and light dressing! Regular black olives can be substituted for the Greek olives if you don't care for their flavor.
Provided by Laurie Gee
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 15m
Yield 8
Number Of Ingredients 10
Steps:
- Gently mix tomatoes, cucumber, red onion, olives, 1/4 teaspoon chopped basil, and oregano together in a large bowl; top with feta cheese. Pour Greek dressing over salad and season with black pepper. Garnish salad with a sprig of fresh basil.
Nutrition Facts : Calories 262.6 calories, Carbohydrate 8.5 g, Cholesterol 9.3 mg, Fat 25.4 g, Fiber 1.7 g, Protein 2.7 g, SaturatedFat 4.7 g, Sodium 660.3 mg, Sugar 5.7 g
GREEK STUFFED TOMATOES
Stuffed tomatoes are ubiquitous in Greece. They're filled with rice and herbs, usually mint and dill, with a little shredded zucchini mixed in with the rice. I'm giving you the choice of bulgur or rice. If you can't tolerate gluten, use the rice; if you can and prefer a whole grain, use the bulgur.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 2h
Yield Serves six
Number Of Ingredients 9
Steps:
- Prepare the tomatoes. With a sharp paring knife, cut out the tops of the tomatoes as you would a jack-o'-lantern, leaving them intact so that you can replace them when you bake the tomatoes. Cut away the woody core, and reserve the tops. Using a small spoon, preferably a grapefruit spoon, scoop out the insides of the tomatoes. Place a strainer over a bowl, and rub the seed pods against the strainer. Discard the seeds. Finely chop the pulp. Add to the bowl with the juice. Salt the tomato shells, place them upside down on a rack set on a baking sheet, and let drain while you prepare the remaining ingredients.
- Toss the shredded zucchini with a generous amount of salt, and let drain in a colander for 10 minutes. Take up handfuls of zucchini and squeeze out as much liquid as possible. Transfer to the bowl with the tomato pulp. Add the garlic, mint, parsley or dill, and rice or bulgur. Season generously with salt and pepper. Stir in 2 tablespoons of the olive oil and let sit for 30 minutes.
- Preheat the oven to 350 degrees. Oil a baking dish large enough to accommodate all of the tomatoes. Fill the tomatoes almost to the top with the stuffing, and replace the caps. Place in the oiled baking dish. Drizzle on the remaining oil. Place in the oven, and bake 45 minutes to an hour until the tomatoes are almost collapsing. Remove from the heat, and allow to cool to room temperature or serve hot.
Nutrition Facts : @context http, Calories 130, UnsaturatedFat 6 grams, Carbohydrate 15 grams, Fat 7 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 389 milligrams, Sugar 4 grams
GREEK TOMATO SALAD
The Greek approach to a good tomato salad, whether it has cucumbers and lettuce or not (this one doesn't), is all about keeping it simple. Sweet, ripe summer tomatoes, salt and olive oil are all you need. The flourishes here - green pepper, red onion, chopped mint and pinch of oregano - are optional, but they add brightness. Good Greek feta cheese takes it over the top.
Provided by David Tanis
Categories salads and dressings, appetizer, side dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Wash, core and slice tomatoes 1/2-inch thick. Arrange slices on a platter or in a shallow wide bowl.
- Scatter onion and pepper slices over tomatoes and season everything with sea salt. Let sit 10 minutes to draw out juices.
- Break feta into rough chunks and scatter over salad. Sprinkle mint and oregano over top, drizzle generously with olive oil and serve.
Nutrition Facts : @context http, Calories 109, UnsaturatedFat 1 gram, Carbohydrate 13 grams, Fat 5 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 734 milligrams, Sugar 9 grams
GREEK MARINATED TOMATOES
If you are like us you will want a loaf of French bread to soak up the marinated from these flavorful tomatoes. These tomatoes go very well next grilled marinated meats. **cook time is really chill time**
Provided by Debbwl
Categories Vegetable
Time 7m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Arrange tomato and onion slices in shallow bowl (I use a pie plate).
- Combine olive oil, red wine vinegar, lemon juice, garlic, salt, oregano, and pepper.
- Pour over tomatoe and onion slices.
- Chill thoroughly at least 2 hours, gently stirring once or twice.
GREEK STUFFED TOMATOES AND PEPPERS (YEMISTA)
This is my favorite! The best time to make it is in August when the garden tomatoes are ready for harvest. Hothouse tomatoes are just not the same. My mom made this every year, and when she did, I thought I died and went to heaven. Enjoy!
Provided by Denise Phillips Sarigianopoulo
Categories World Cuisine Recipes European Greek
Time 1h45m
Yield 12
Number Of Ingredients 12
Steps:
- Cut off tops of tomatoes, leaving 1 corner still attached to create a lid. Scoop insides of tomatoes and transfer 'meat' to a large bowl; squeeze juices out of tomatoes. Cut off tops of green peppers and reserve for later use; scoop out seeds and membranes. Arrange tomatoes and bell peppers in a 11x17-inch baking dish.
- Preheat oven to 375 degrees F (190 degrees C).
- Heat butter in a large skillet over medium heat; cook and stir onion and garlic in the melted butter until softened, 5 to 10 minutes. Add ground chuck, soy sauce, seasoned salt, and black pepper to onion mixture; cook until ground chuck is browned and crumbly, 5 to 10 minutes.
- Mix squeezed tomato meat and water into browned chuck; bring to a simmer, about 15 minutes. Add rice and bring to a boil; remove skillet from heat. Spoon beef-rice mixture into tomatoes; place tops onto filled tomatoes and arrange them into the baking dish with lid sides down.
- Stuff bell peppers with beef-rice mixture and top with reserved lids; lay bell peppers sideways in the baking dish. Pour olive oil over stuffed tomatoes and bell peppers; season with salt and pepper.
- Bake in the preheated oven for 30 minutes. Turn bell peppers and continue baking until bell peppers and tomatoes are softened, about 30 more minutes.
Nutrition Facts : Calories 347.9 calories, Carbohydrate 28.5 g, Cholesterol 44.5 mg, Fat 20.6 g, Fiber 3.4 g, Protein 13 g, SaturatedFat 6.7 g, Sodium 411.9 mg, Sugar 5.4 g
More about "greek tomatoes recipes"
TOMATOKEFTEDES (FRIED SANTORINI TOMATO BALLS / TOMATO …
From mygreekdish.com
4.8/5 (487)Total Time 30 minsCategory AppetizerCalories 125 per serving
- Cut the tomatoes into 4 pieces, and with a spoon remove the flesh. Chop the flesh of the tomatoes, into small cubes and place in a colander with some salt. Leave them for 30 minutes.
- Into a bowl, combine the chopped tomatoes, the onions and mix with a spoon; add the herbs, and the feta cheese, smashed with a fork. In a separate bowl, mix the flour with the baking powder.
- Add the four mixture to the tomato mixture, whilst stirring with a spoon, until the ingredients are combined and the mixture is firm enough to make the balls. Add a little more flour if needed. Put in the fridge for 30 minutes.
- In a pan add enough olive oil to cover the bottom of the pan, and heat the oil into medium-high heat. Dip a tablespoon in some water and spoon out some of the mixture into the hot oil. Repeat this procedure until the surface off the pan is comfortably filled. You should dip the spoon in the water every time, so that the dough doesn’t stick on it. Fry the tomatokeftedes for about 2-3 minutes on each side, until nicely colored. Place them on paper towel, to absorb the extra olive oil.
GREEK TOMATO RICE - ELAVEGAN
From elavegan.com
GARLIC FRIED TOMATOES RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
GREEK TOMATO AND FETA CAULIFLOWER (KOUNOUPIDI)
From hungryhappens.net
BRIAM:TRADITIONAL GREEK ROASTED VEGETABLES (VIDEO)
From themediterraneandish.com
BEST GREEK STUFFED TOMATOES (GEMISTA)- TUTORIAL
From themediterraneandish.com
GEMISTA: BAKED GREEK STUFFED TOMATOES RECIPE
From wholesomeyum.com
MUST-TRY FRESH TOMATO RECIPES | THE MEDITERRANEAN DISH
From themediterraneandish.com
4.9/5 (9)Uploaded Aug 6, 2019Category Side DishPublished Jun 28, 2021
GREEK TOMATO AND FETA SALAD RECIPE - COUNTRY LIVING
From countryliving.com
Cuisine GreekCategory Dinner Party, Weeknight Meals, SaladServings 6-8Total Time 20 mins
ROSIE SYKES’ BUDGET RECIPES WITH SHORT-GRAIN RICE - THE GUARDIAN
From theguardian.com
CHICKPEA, CAULIFLOWER AND TOMATO SALAD WITH SUMAC YOGURT
From latimes.com
COPYCAT PANERA TOMATO SOUP: HOW TO MAKE IT (30-MINUTE RECIPE)
From tasteofhome.com
14 CLASSIC SALAD RECIPES EVERY BEGINNER COOK SHOULD KNOW - FOOD …
From foodandwine.com
TOMATOES AND WATERMELON: A SEASONAL GUIDE TO GREEK PRODUCE
From greece-is.com
15 DELICIOUS HEIRLOOM TOMATO RECIPES THAT ARE PERFECT FOR …
From self.com
GREEK PEOPLE DON’T USE VINEGAR IN THEIR GREEK SALADS
From allrecipes.com
GREEK RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
GREEK ROASTED CHICKEN & TOMATOES | MCCORMICK
From mccormick.com
CHOPPED GREEK SALAD WITH GRILLED STEAK RECIPE | THE KITCHN
From thekitchn.com
GREEK TOMATO FRITTERS FROM SANTORINI-DOMATOKEFTEDES
From olivetomato.com
HOW TO SAY TOMATO IN GREEK - WORDHIPPO
From wordhippo.com
THE BEST AUTHENTIC GREEK STUFFED TOMATOES-GEMISTA
From olivetomato.com
HOW TO MAKE BRAISED BARBECUE BRISKET - CHICAGO SUN-TIMES
From chicago.suntimes.com
GEMISTA - GREEK STUFFED TOMATOES & PEPPERS - THE GREEK FOODIE
From thegreekfoodie.com
You'll also love