GREEK GRILLED CHICKEN AND VEGETABLE SALAD WITH WARM PITA BREAD FOR WRAPPING
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat grill pan over high heat. Place chicken in shallow dish and season with salt and pepper.
- Preheat oven to 275 degrees F. Wrap pita breads in foil. Place in warm oven and heat until dinner is served.
- Combine lemon zest, juice and vinegar in a bowl and whisk in oil. Add oregano, garlic and whisk again to combine into dressing. Pour half the dressing over chicken tenders. Turn tenders in dressing to coat.
- Combine remaining salad ingredients in a bowl. Pour remaining dressing over salad and toss well. The salad should be very lightly dressed. Season salad with salt and pepper and transfer to a large serving platter.
- Grill tenders 4 to 5 minutes on each side. Transfer hot tenders to the salad lined serving platter. Remove pitas from oven and unwrap. Cut pitas in half and arrange around the edge of platter.
- To serve, each person can pile grilled chicken and veggies into pita halves, wrap up on either side and enjoy!
GREEK VILLAGE SALAD
Provided by Food Network
Categories side-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Place the tomatoes, cucumbers, onion and bell peppers in a bowl. Mix in the olives and feta cheese. In a small bowl, whisk together the olive oil, vinegar, oregano, and salt and pepper, and pour over the salad to coat.
GREEK VILLAGE SALAD WITH GRILLED PITA BREAD
A simple, delicious recipe for Greek salad with grilled pita. This salad is filled with lots of 'good for you' veggie goodness. Recipe adapted from Rachael Ray.
Provided by LifeIsGood
Categories Peppers
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix all the veggies, olives and parsley into a large bowl. Crumble or slice the feta cheese over the salad. Combine the oil, vinegar and oregano - either shake it together in a jar or whisk. Pour the dressing over the salad - don't pour it all in at once, instead pour the amount to taste. Season your salad with salt and pepper and let it marinate until you're ready to serve.
- Meanwhile, you can quickly grill your pita bread (or use a hot griddle or grill pan). Grill until the pita gets blistered and warm on both sides.
- Serve the grilled pita alongside the salad and enjoy!
Nutrition Facts : Calories 361, Fat 29.6, SaturatedFat 10.9, Cholesterol 50.7, Sodium 894.7, Carbohydrate 15.6, Fiber 4.2, Sugar 8.6, Protein 10.4
GREEK SALAD PITAS
Veggie lovers, here's a full-flavored recipe just for you! This hearty, meatless pita is stuffed with plenty of chopped vegetables and savory Greek accents. -Alexis W. Worchesky-Lasek, West Friendship , Maryland
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the cucumber, red pepper, tomato, zucchini, feta cheese and olives. In another bowl, whisk the vinegar, lemon juice, oregano, salt and pepper. Pour over vegetables and toss to coat. Spoon into lettuce-lined pita halves.
Nutrition Facts :
GREEK VILLAGE SALAD (NICK AND MARINA MAKRIS HORIATIKI SALAD)
Recipe from one of our favorite places to eat when in the city - Nicky's! Love this recipe shared by Nick and Marina Makris in a local cookbook. An awesome salad that allows the fresh taste of the ingredients to shine and just the way I like it! I do offer a Greek dressing when serving to guests, but find most enjoy the salad unadorned - and always an empty bowl.
Provided by Gerry
Categories Greek
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Cut the tomatoes into small wedges, cube the cucumber, cut red onion into thin wedges, slice green pepper, and place into large bowl.
- Add the cubed or crumbled feta cheeses, olives and olive oil and salt to taste.
- At this point I toss and sprinkle with Italian parsley and some of the crumbled cheese.
Nutrition Facts : Calories 239.7, Fat 21.2, SaturatedFat 6.4, Cholesterol 25.4, Sodium 373.2, Carbohydrate 8.7, Fiber 2.1, Sugar 5.3, Protein 5.5
GRILLED PITA WITH GREEK SALAD
Steps:
- Whisk together lemon juice, oregano, garlic, sugar, salt, and pepper in a large bowl, then add oil and whisk dressing until combined well.
- Purée 1 1/4 cups chickpeas, water, and 1/4 cup dressing in a food processor until almost smooth.
- Heat grill pan over high heat until smoking and lightly brush with oil, then grill pitas, 2 at a time, turning over once, until grill marks appear, about 2 minutes total per batch. Transfer to plates.
- Add salad greens, tomatoes, cucumber, olives, cheese, and remaining chickpeas to remaining dressing in bowl and toss to coat well.
- Spread some chickpea purée on each pita, then mound salad on top.
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