Country 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.

TRADITIONAL GREEK SALAD RECIPE

Steps:

• Cut the red onion in half and thinly slice into half moons. (If you want to take the edge off, place the sliced onions in a solution of iced water and vinegar for a bit before adding to the salad. I do this in the video).
• Cut the tomatoes into wedges or large chunks (I sliced some into rounds and cut the rest in wedges).
• Cut the partially peeled cucumber in half length-wise, then slice into thick halves (at least 1/2" in thickness)
• Thinly slice the bell pepper into rings.
• Place everything in a large salad dish. Add a good handful of pitted kalamata olives.
• Season very lightly with kosher salt (just a pinch) and a bit of dried oregano.
• Pour the olive oil and red wine vinegar all over the salad. Give everything a very gentle toss to mix (do NOT over mix, this salad is not meant to be handled too much).
• Now add the the feta blocks on top and add a sprinkle more of dried oregano.
• Serve with crusty bread.

GREEK COUNTRY SALAD

Steps:

• In a large salad bowl, combine the tomatoes, cucumber, pepper and onion. In a small bowl, whisk the oil, vinegar and seasoning. Drizzle over salad and toss to coat. Chill until serving. Just before serving, sprinkle with cheese. Serve with bread.

COUNTRY-STYLE GREEK SALAD

Steps:

• Whisk vinaigrette ingredients in large bowl until combined. Add onion and cucumber and toss; let stand to blend flavors, about 20 minutes.
• Add tomatoes, parsley, mint, and peppers to bowl with onions and cucumbers; toss to coat with dressing.
• Transfer salad to wide, shallow serving bowl or platter; sprinkle olives and feta over salad. Serve immediately.

GREEK SALAD

Steps:

• Place the cucumber, peppers, tomatoes and red onion in a large bowl.
• For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Pour the vinaigrette over the vegetables. Add the feta and olives and toss lightly. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.

CLASSIC GREEK SALAD

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

COUNTRY SALAD (LIDIA BASTIANICH)

Steps:

• Fill a pot or saucepan with 3 quarts water, and heat it to boiling.
• Tear off any tough leaves at the base of the cauliflower and cut out the core; break or cut the large branches in to small florets, drop them into the boiling water, and cook until tender, about 5 minutes.
• Lift from water, and drain well in a colander; when cool, put the florets in a large bowl.
• As soon as the cauliflower is out of the pot, return the water to a boil and drop in the potatoes; cook them at a gentle boil just until a knife blade pierces the center easily--don't let them get mushy.
• Drain and briefly cool the potatoes; peel them while still warm, cut into 1/4-inch dice, and put them in the serving bowl with the cauliflower.
• Peel and core the apples; cut into 1/4-inch dice, and add to the salad bowl.
• Trim the radishes, quarter them in wedges, and drop into the bowl along with the diced onion, cubes of Asiago, and toasted walnuts.
• Sprinkle the salt over the salad pieces and toss; drizzle the olive oil and vinegar over the salad and toss; sprinkle on the parsley and toss once more, and serve.

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.

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.

GREEK COUNTRY SALAD

Steps:

• Make dressing:
• Whisk together lemon juice, salt, and honey in a large salad bowl and add oil in a slow stream, whisking until blended.
• Make salad:
• Add salad ingredients to dressing and toss to coat. Season with salt and pepper.