Bite Size Greek Salad Recipes

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THE ULTIMATE GREEK SALAD



The Ultimate Greek Salad image

This is the most delicious salad - fresh and wonderful-tasting. FYI, lettuce can very much be a part of any greek salad - if you want it to. We like lettuce in my family and I often add it. It would not be 'authentic' in a Horiatiki (village) salad, but who cares?

Provided by evelynathens

Categories     Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 12

6 tablespoons olive oil
1 1/2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
2 garlic cloves, minced
1 teaspoon dried oregano (Mediterranean is best)
1 head lettuce, torn into bite-size pieces ((I use Romaine)
3 large plum tomatoes, seeded and coarsely chopped
1 English cucumber, peeled and coarsely chopped (the long, thin, almost seedless ones)
1 medium red onion, cut into thin rings and soaked for 10 minutes in a small bowl of ice water to make it less sharp
1 small green pepper, cut into thin rings
3/4 cup kalamata olive
3/4 cup crumbled feta cheese

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.

GREEK SALAD BITES



Greek Salad Bites image

Another Greek recipe for the Zaar World Tour. This is from Better Homes and Gardens. This is fast and easy.

Provided by Jessica K

Categories     Cheese

Time 2h15m

Yield 20-30 slices, 8-10 serving(s)

Number Of Ingredients 9

1 cup crumbled feta cheese (4 ounces)
1/2 cup sour cream
1/4 cup snipped fresh parsley
2 tablespoons sun-dried tomatoes packed in oil, drained and chopped
2 garlic cloves, minced
1/2 teaspoon cracked black pepper
1 cucumber
1/4 cup finely shredded fresh basil
1/4 cup chopped pitted kalamata olive

Steps:

  • In a small bowl stir together feta cheese, sour cream, parsley, dried tomatoes, garlic, and pepper. Cover and chill for 2 to 24 hours. (Cook time reflects refrigeration time).
  • Using a sharp knife, trim the ends from cucumber; discard ends. Horizontally slice the cucumbers into slices. Spoon 1-1/2 teaspoons cheese mixture onto each cucumber slice. Arrange cucumber slices on a serving platter.
  • In a small bowl combine basil and olives. Spoon some of the mixture onto each cucumber slice.

Nutrition Facts : Calories 93.8, Fat 7.6, SaturatedFat 4.6, Cholesterol 24.2, Sodium 258.2, Carbohydrate 3.7, Fiber 0.6, Sugar 1.9, Protein 3.5

BIG GREEK SALAD



Big Greek Salad image

Provided by Food Network Kitchen

Time 20m

Yield 6 servings

Number Of Ingredients 12

2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1/2 teaspoon dried oregano
Kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil
1 small cucumber, chopped
1 cup cherry tomatoes, halved
1 large head romaine lettuce, chopped
1/2 cup kalamata olives
1/2 cup large caperberries
1/2 cup chopped Peppadew peppers
1/2 red onion, thinly sliced

Steps:

  • Whisk the vinegar, lemon juice, oregano and 1/4 teaspoon each salt and pepper in a large bowl; slowly whisk in the olive oil until smooth.
  • Add the cucumber, tomatoes, lettuce, olives, caperberries, Peppadews and red onion to the bowl with the dressing and toss. Season with salt and pepper.

Nutrition Facts : Calories 146 calorie, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 358 milligrams, Carbohydrate 8 grams, Fiber 3 grams, Protein 2 grams, Sugar 3 grams

BITE-SIZE GREEK SALAD



BITE-SIZE GREEK SALAD image

Categories     Cheese

Yield 2 doz

Number Of Ingredients 9

3 to 4 Persian cucumbers sliced in rounds
1 1/2 pints cherry tomatoes (buy smaller ones)
1 cup pitted Kalamata olives (halved)
1 block of feta (cubed)
1 tablespoon fresh lemon
2 tablespoons olive oil
3/4 teaspoon oregano
fresh pepper
toothpicks

Steps:

  • Set up an assembly line with veggies and cheese in bowls. Use a toothpick to skewer the tomato, then the cucumber, then the olive (cut part facing down) and finish with a cube of feta. Stand the skewer on a platter. Repeat until all ingredients are gone. Put lemon, oil, fresh pepper (to taste) and oregano in a jar and shake shake shake. Drizzle dressing over skewers JUST BEFORE serving.

CLASSIC GREEK SALAD



Classic Greek Salad image

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 13

1 small red onion, halved and thinly sliced
Kosher salt
1/4 cup red wine vinegar
Grated zest and juice of 1 lemon
1 teaspoon honey
1 teaspoon dried oregano
Freshly ground pepper
1/4 cup extra-virgin olive oil, plus more for drizzling
12 to 14 small vine-ripened tomatoes, quartered
1 cup kalamata olives, halved and pitted
5 Persian cucumbers
1 4-ounce block Greek feta cheese, packed in brine
Fresh oregano leaves, for topping (optional)

Steps:

  • Soak the red onion in a bowl of heavily salted ice water, 15 minutes.
  • Meanwhile, whisk the vinegar, lemon zest and juice, honey, dried oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Whisk in the olive oil in a slow, steady stream until emulsified. Add the tomatoes and olives and toss. Peel the cucumbers, leaving alternating strips of green peel. Trim the ends, halve lengthwise and slice crosswise, about 1/2 inch thick; add to the bowl with the tomatoes. Drain the red onion, add to the bowl and toss. Drain the feta and slice horizontally into 4 even rectangles. Divide the salad among plates. Top with the feta and oregano; drizzle with olive oil and season with pepper. Photograph by Johnny Miller

Nutrition Facts : Calories 292 calorie, Fat 25 grams, SaturatedFat 7 grams, Cholesterol 25 milligrams, Sodium 748 milligrams, Carbohydrate 12 grams, Fiber 2 grams, Protein 6 grams, Sugar 6 grams

GREEK SALAD



Greek Salad image

This traditional Greek Salad made with lettuce, feta cheese, black olives, and red onion is practically a meal itself. Serve with Seasoned Flatbread, to satisfy hearty appetites.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 20m

Number Of Ingredients 11

3 tablespoons olive oil
3 tablespoons red-wine vinegar
1 teaspoon minced garlic
1/2 teaspoon dried oregano
Coarse salt and freshly ground pepper
1 head romaine lettuce, torn into bite-size pieces
1 pint cherry or grape tomatoes, halved
1 1/2 cups crumbled feta cheese, (8 ounces)
1/2 red onion, halved and thinly sliced
1 large cucumber, peeled, halved and thinly sliced
1/2 cup Kalamata olives, pitted

Steps:

  • In a large bowl, combine the lettuce, tomatoes, feta cheese, onion, cucumber, and olives.
  • In a jar, combine the olive oil, vinegar, garlic, and oregano; season with salt and pepper. Shake well to combine. Drizzle dressing over salad, and toss to coat. Serve immediately.

Nutrition Facts : Calories 343 g, Fat 28 g, Fiber 4 g, Protein 11 g

GREEK SALAD, THE BEST!



Greek Salad, The Best! image

This salad has remained a favorite in our house for many years. I make it often for special occasions and receive rave reviews all around; you will too when you serve this wonderful Greek salad!

Provided by Carol Amos

Categories     Salad     Vegetable Salad Recipes

Time 30m

Yield 8

Number Of Ingredients 15

1 cup olive oil
3 tablespoons red wine vinegar
3 tablespoons grated Parmesan cheese
2 tablespoons lemon juice
2 tablespoons finely chopped garlic
2 tablespoons dried oregano, or to taste
1 ½ teaspoons dried basil
1 teaspoon salt, or to taste
freshly ground black pepper to taste
2 heads romaine lettuce, chopped
2 large tomatoes, cut into wedges
1 large cucumber, cut into matchsticks
1 red onion, sliced
1 cup black olives
½ pound feta cheese, crumbled

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.

Nutrition Facts : Calories 384.7 calories, Carbohydrate 11.8 g, Cholesterol 26.7 mg, Fat 36 g, Fiber 3.9 g, Protein 7 g, SaturatedFat 8.6 g, Sodium 799.8 mg, Sugar 4.7 g

GREEK SALAD



Greek Salad image

This classic Mediterranean salad bursts with the flavor of ripe olives, tangy feta cheese, crisp cucumbers and a tangy lemon dressing.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 20m

Yield 8

Number Of Ingredients 13

1/4 cup vegetable oil
2 tablespoons lemon juice
1/2 teaspoon sugar
1 1/2 teaspoons Dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper
7 oz spinach, torn into bite-size pieces (5 cups)
1 head Boston lettuce, torn into bite-size pieces (4 cups)
1 package (4 oz) crumbled feta cheese (1 cup)
4 medium green onions, sliced (1/4 cup)
24 pitted ripe olives
3 medium tomatoes, cut into wedges
1 medium cucumber, sliced

Steps:

  • In tightly covered container, shake all dressing ingredients.
  • In large bowl, toss salad ingredients and dressing. Serve immediately.

Nutrition Facts : Calories 140, Carbohydrate 6 g, Cholesterol 15 mg, Fat 2 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 680 mg, Sugar 2 g, TransFat 0 g

GREEK CHICKEN WITH CUCUMBER-FETA SALAD



Greek Chicken With Cucumber-Feta Salad image

This meal has the flavors of a Greek combination plate with chicken souvlaki, Greek salad and tzatziki, but it is streamlined for the home cook. Boneless chicken thighs are coated with herby, garlicky yogurt, then seared until tender inside and crusty and browned outside. Extra yogurt dresses cucumbers and tomatoes that have had a chance to drain with salt so they taste their most vivid. Feta and olives add briny bites to the creamy, crunchy salad, but feel free to incorporate other elements of Greek salad or tzatziki, like romaine lettuce, bell peppers, mint or dill, toasted walnuts or thinly sliced red onion. Eat with lemon potatoes or toasted pita.

Provided by Ali Slagle

Categories     dinner, easy, poultry, salads and dressings, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 1/2 cups plain Greek yogurt
3 garlic cloves, finely grated
Kosher salt (Diamond Crystal)
Black pepper
1 teaspoon dried oregano or mint
2 pounds boneless, skinless chicken thighs, patted dry
1 1/2 pounds cucumbers (preferably Japanese, Persian or mini, seedless cucumbers)
1 pound ripe tomatoes
2 tablespoons extra-virgin olive oil, plus more as needed
4 ounces feta, crumbled (about 3/4 cup)
1/2 cup Kalamata olives, pitted and halved

Steps:

  • In a large bowl, stir together the yogurt and garlic; season to taste with salt and pepper. Transfer 1/2 cup of the yogurt to a medium bowl and reserve for Step 5.
  • Coat the chicken: To the large bowl, add the oregano and stir to combine. Season the chicken all over with 1 1/2 teaspoons salt and a few grinds of pepper. Add the chicken to the large bowl and turn to coat; set aside.
  • Start the salad: Smash the cucumbers with the side of your knife until craggy and split. Rip into ½- to 1-inch pieces and transfer to a colander placed in the sink. Slice or chop the tomatoes into bite-size pieces. Add to the cucumbers along with 1 ½ teaspoons salt. (It may seem like a lot of salt, but most will drain away.) Toss to combine and leave to drain.
  • In a large nonstick or well-seasoned cast-iron skillet, heat the olive oil over medium. Scrape excess marinade off the chicken, then cook the chicken in batches, adding oil to the pan if necessary, until it's well browned and releases from the pan, 5 to 7 minutes. Flip and cook until cooked through, another 5 to 7 minutes. Transfer to plates to rest. (For grilling info, see Tip.)
  • To the medium bowl of yogurt, add the feta and mash with a fork until a chunky paste forms. Shake the cucumbers and tomatoes to get rid of any excess moisture. Add to the feta yogurt along with the olives and stir until coated. The balance is dependent on your produce and feta, so season to taste with salt and pepper until flavors are vivid. Eat alongside the chicken.

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Top Asked Questions

What is a typical Greek salad?
Greek salads feature a mouthwatering combination of flavors and textures: crisp cucumber and green pepper, fresh tomatoes, sliced red onion, tangy feta cheese and briny kalamata olives. Everything is chopped into bite-size pieces, making the preparation easy and the presentation appealing.
What is the best salad dressing to make with lettuce?
In a large bowl, combine the lettuce, tomatoes, feta cheese, onion, cucumber, and olives. In a jar, combine the olive oil, vinegar, garlic, and oregano; season with salt and pepper. Shake well to combine. Drizzle dressing over salad, and toss to coat. Serve immediately.
What is in the copycat Panera Greek salad?
This Copycat Panera Greek Salad is the perfect summer salad! It’s packed with delicious ingredients like cucumber, tomatoes, feta cheese, and olives, and it’s tossed in a light and refreshing homemade Greek dressing. This salad is so easy to make and it’s always a hit! You only need a few kitchen tools to help you make this recipe.
What is the best way to make a salad?
Combine vegetables, olives, and parsley in a large bowl. Rest sliced feta on the top of salad. Combine oil, vinegar, and oregano in a small plastic container with a lid. Shake vigorously to combine oil and vinegar and pour over salad and cheese. Season with salt and pepper and let the salad marinate until ready to serve.

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