Layered Greek Salad Recipes

Steps:

• Combine lettuce and spinach; place half in 6-qt. serving bowl.
• Cover with layers of pasta, tomatoes, remaining lettuce, cucumbers and onions.
• Mix mayo and dressing; spread over salad. Top with cheese and olives. Refrigerate 1 hour. Toss just before serving.

Steps:

• Cut the tomatoes into segments and layer them into a dish or salad bowl.
• Sprinkle liberally with oregano and black pepper.
• Sprinkle with a tablespoon or so of salad dressing.
• Slice the cucumber and quarter the slices, and place on top of the tomatoes.
• Slice half the black olives and place them on top of the cucumber.
• Slice the green onions and put them on next.
• Slice then quarter the zucchini and add it.
• Slice and add the remaining olives.
• Sprinkle with oregano.
• Add the feta cheese to taste.
• Sprinkle more salad dressing on top.

Steps:

• Grate the cucumber on the large holes of a box grater into a bowl. Toss with 1/4 teaspoon salt and pour into a fine-mesh sieve set over a bowl. Let stand for 10 minutes. Using your hands and working with a bit of the cucumber at a time, squeeze the excess liquid out of the cucumber and place the cucumber in a large bowl. Add the yogurt, feta, garlic, 1/4 cup of the chopped mint, 1/4 teaspoon salt and 1/4 teaspoon pepper to the bowl with the cucumber. Stir to combine and add more salt and pepper to taste. Transfer to a shallow serving bowl.
• Toss the tomatoes, red onion, olives and remaining 2 tablespoons mint together in a medium bowl. Sprinkle the mixture over the cucumber mixture. Serve the dip with warm pita or vegetable chips.

Steps:

• Place all dressing ingredients in a blender or food processor and mix until smooth. Chill.
• On a large platter, or individual salad plates, layer tomato slices, onion slices, cucumber slices and olive slices.
• Sprinkle with the coarse ground black pepper.
• Drizzle with the chilled dressing.
• Garnish with extra crumbled feta and mint leaves and serve.