A Different Greek Salad Recipes

GREEK SALAD I

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.

GREEK SALAD

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.

A DIFFERENT GREEK SALAD

Steps:

• Cut the romaine leaves crosswise into 1/2-inch strips. Rub a salad bowl with cut garlic. Add the romaine, dill and scallions. At this point, salad could be covered and put in refrigerator until ready to serve.
• Just before serving, squeeze the lemon juice to taste over the salad and pour the oil on top. Season the salad generously with salt and pepper and toss well to mix. Garnish the salad with the olives and feta and serve.

GREEK GARDEN SALAD

Steps:

• In a large bowl, combine the first seven ingredients. Just before serving, add salad dressing and oregano; toss to coat. Serve in a lettuce-lined bowl if desired.

THE ULTIMATE GREEK SALAD

Steps:

• Whisk dressing ingredients together until blended.
• Season to taste.
• Drain onion from ice water and pat dry with paper towels.
• Combine all salad ingredients, except cheese, in large bowl.
• Toss with dressing.
• Sprinkle cheese over and serve.

STANDARD GREEK SALAD

Steps:

• In a large bowl, toss together cucumbers, tomatoes, red onion, feta cheese, and green olives. Sprinkle with red wine vinegar. Refrigerate until serving.

GREEK SALAD, THE BEST!

Steps:

• Blend olive oil, vinegar, Parmesan cheese, lemon juice, garlic, oregano, basil, salt, and black pepper together in a food processor until smooth.
• Combine romaine lettuce, tomatoes, cucumber, red onion, black olives, and feta cheese together in large bowl. Drizzle dressing over vegetable mixture; toss to coat.

TRADITIONAL GREEK SALAD

Steps:

• In a large salad bowl, combine the lettuce, cucumbers, tomatoes, olives, onions and feta cheese. In a small bowl, whisk the dressing ingredients. Drizzle over salad and toss to coat.

DAD'S GREEK SALAD

Steps:

• Place tomatoes, cucumbers and onion in a large bowl. In a small bowl, whisk oil, vinegar, salt and pepper and, if desired, oregano until blended. Drizzle over salad; toss to coat. Top with olives and cheese.

GREEK SALAD

Steps:

• Place 4 large vine tomatoes, cut into wedges, 1 peeled, deseeded and chopped cucumber, ½ a thinly sliced red onion, 16 Kalamata olives, 1 tsp dried oregano, 85g feta cheese chunks and 4 tbsp Greek extra virgin olive oil in a large bowl.
• Lightly season, then serve with crusty bread to mop up all of the juices.

TOSSED GREEK SALAD

Steps:

• In a salad bowl, combine the first seven ingredients. Whisk the dressing ingredients. Pour over salad and toss to coat. Serve immediately.

KIDS' PASTA SALAD

Steps:

• Fill a medium saucepan with hot water from the tap until it's three-quarters full. Set the pan on the hob. Season the water with a pinch of salt, then turn the heat to medium-high - the water should start to boil after a minute or so. Slowly tip the pasta into the boiling water - do this carefully, as any splashes could burn your skin.
• Holding the handle of the saucepan with one hand (use a cloth if it's hot), carefully stir the pasta with a long wooden spoon in the other hand - this will prevent the pasta from sticking together. Set a timer for 10 mins. Stir the pasta every minute or so, and keep checking the heat to make sure the water is gently boiling while the timer counts down.
• While the pasta cooks, measure 3 tbsp extra virgin olive oil, 1 tbsp red wine vinegar and 1 tsp dried oregano into a mixing bowl. Season with some salt and black pepper, and mix well - this will make a zingy dressing for the pasta.
• When the timer beeps, it's time to check if the pasta is cooked. To do this, scoop one piece of pasta out of the boiling water using the wooden spoon, tip it onto a plate and leave it to cool slightly. Taste the pasta: if it's soft, it's cooked through, but if it's still a little hard in the middle, it needs to cook for a bit longer. Set the timer for another 2 mins, then check again.
• Place a large colander or sieve in the sink. When the pasta is cooked, turn off the heat and, using two hands, carefully carry the saucepan over to the sink and tip the pasta into the colander to drain away the hot water. Leave to cool for a few minutes in the colander, then tip the pasta into the mixing bowl with the dressing. Mix together until the pasta is coated in the dressing.
• Put a chopping board on a work surface. Cut the cherry tomatoes in half by pinching each one between your thumb and index finger, and carefully slicing through the middle of the tomato with a small serrated knife. Slice the pitted olives in the same way, then tip all the tomatoes and olives into the pasta.
• Put the cucumber on the chopping board and cut it in half lengthways. Lay the two halves on the board cut-side down, so they don't roll around. Cut each piece in half again, so you have four long, chunky pieces. Cut across the cucumber pieces in the other direction so you end up with small cucumber triangles. Tip these into the bowl with the pasta, tomatoes and olives.
• Put the onion on the board and hold it securely. Cut off the pointy end, then cut the onion in half through the root end. Peel away the papery outer layers until you're left with just the shiny onion underneath. Lay each onion half on the board, cut-side down so it doesn't roll around. Holding onto the root end, carefully slice the halves into half-moon shapes, as thinly as you can. Stop when you get to the root. Tip the onions into the bowl.
• Crumble the feta cheese into small pieces over the bowl, then gently mix everything together until well combined. Eat straightaway, or chill for up to a day before eating.