Fresh Greek Garden Salad Recipes

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GREEK GREEN SALAD



Greek Green Salad image

Provided by Sarah Alvord, Feeding Your Fam

Categories     Dinner     Salad     Side Dish

Time 7m

Number Of Ingredients 13

1-2 heads romaine lettuce, chopped
1 pint grape or cherry tomatoes, halved
1 cucumber, peeled and sliced
1/4 cup red onion, thinly sliced
20 manzanilla olives
1/2 cup feta cheese, crumbled
1/4 cup olive oil
3 tbsp lemon juice
1 tsp sugar
1 1/2 tsp dijon mustard
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp oregano

Steps:

  • In a large salad bowl combine lettuce, tomatoes, cucumbers, onions, olives and feta cheese.
  • To make the dressing, combine all of the dressing ingredients in a container with a lid. Shake for about 2-3 minutes to combine ingredients.
  • Just before serving, pour dressing over salad and toss to coat.

Nutrition Facts : Calories 134 kcal, Carbohydrate 8 g, Protein 3 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 8 mg, Sodium 427 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

GREEK GARDEN SALAD



Greek Garden Salad image

In the summer, when my garden vegetables are in abundance, I serve this salad. We eat this pretty blend often. It's handy to make with convenient bottled Italian dressing. But don't put the dressing on too early or the vegetables will get too soggy.-Glenda Parsonage, Maple Creek, Saskatchewan

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 10

2 large tomatoes, chopped
3/4 cup chopped cucumber
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1/2 cup crumbled feta cheese
1/4 cup thinly sliced green onions
1/4 cup sliced ripe olives
1/2 cup Italian salad dressing
1/8 teaspoon dried oregano
Leaf lettuce, optional

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.

Nutrition Facts : Calories 69 calories, Fat 4g fat (0 saturated fat), Cholesterol 11mg cholesterol, Sodium 389mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

FRESH GREEK GARDEN SALAD



Fresh Greek Garden Salad image

Two kinds of peppers, fresh olives and lots of feta cheese will make this colorful Greek toss up, sent in by Glenda Parsonage of Maple Creek, Saskatchewan, a favorite. For a change of pace, try it with capers and lemon slices on top.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 9

1 medium tomato, chopped
1/3 cup chopped cucumber
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
1/4 cup crumbled feta cheese
2 tablespoons sliced pimiento-stuffed olives
2 tablespoons sliced ripe olives
1/4 cup Italian salad dressing
Dash dried oregano

Steps:

  • In a bowl, combine the first seven ingredients. Just before serving, add salad dressing and oregano; toss to coat.

Nutrition Facts : Calories 110 calories, Fat 5g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 826mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 3g fiber), Protein 4g protein.

GARDEN-FRESH GREEK SALAD



Garden-Fresh Greek Salad image

Enjoy this tasty salad made using fresh veggies that is ready in 20 minutes. Perfect if you love Greek cuisine.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 6

Number Of Ingredients 13

3 tablespoons fresh lemon juice
1 tablespoon chopped fresh or 1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon Dijon mustard
1/4 teaspoon pepper
1 clove garlic, finely chopped
1 bag (10 oz) ready-to-eat romaine lettuce
3/4 cup chopped seeded peeled cucumber
1/2 cup sliced red onion
1/4 cup sliced Kalamata olives
2 medium tomatoes, seeded, chopped (1 1/2 cups)
1/4 cup reduced-fat feta cheese

Steps:

  • In small bowl, beat all dressing ingredients with wire whisk.
  • In large bowl, toss all salad ingredients except cheese. Stir in dressing until salad is well coated. Sprinkle with cheese.

Nutrition Facts : Calories 45, Carbohydrate 6 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 3 g, TransFat 0 g

GREEK SALAD



Greek Salad image

Try Ina Garten's fresh Greek Salad recipe from Barefoot Contessa on Food Network for a colorful veggie dish that's studded with salty olives and feta cheese.

Provided by Ina Garten

Categories     appetizer

Time 50m

Yield 6 servings

Number Of Ingredients 14

1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick
1 red bell pepper, large-diced
1 yellow bell pepper, large-diced
1 pint cherry or grape tomatoes, halved
1/2 red onion, sliced in half-rounds
1/2 pound feta cheese, 1/2-inch diced (not crumbled)
1/2 cup calamata olives, pitted
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup good red wine vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil

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.

GLUTEN-FREE GARDEN FRESH GREEK SALAD



Gluten-Free Garden Fresh Greek Salad image

Enjoy this tasty salad made using veggies that is ready in 20 minutes - perfect if you love Greek cuisine.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 6

Number Of Ingredients 13

3 tablespoons fresh lemon juice
1 tablespoon chopped fresh or 1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon Dijon mustard
1/4 teaspoon pepper
1 clove garlic, finely chopped
1 bag (10 oz) ready-to-eat romaine lettuce
3/4 cup chopped seeded peeled cucumber
1/2 cup sliced red onion
1/4 cup sliced Kalamata olives
2 medium tomatoes, seeded, chopped (1 1/2 cups)
1/4 cup reduced-fat feta cheese

Steps:

  • In small bowl, beat all dressing ingredients with wire whisk.
  • In large bowl, toss all salad ingredients except cheese. Stir in dressing until salad is well coated. Sprinkle with cheese.

Nutrition Facts : Calories 45, Carbohydrate 6 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 3 g, TransFat 0 g

PERFECT GARDEN SALAD



Perfect Garden Salad image

My husband learned to make salad from his mother, so the family has been making salads this way for 50 years. We have this virtually every day. It takes a little practice, because the dressing is made "to taste". If you change type of oil or vinegar, you'll need to experiment a little learn how much to use. Our favorites are olive oil, and balsamic or rice wine vinegars. But other oils and vinegars work too. Parmesan from the can works (and it's what we use for everyday) but fresh grated is even better. Change vegetables to suit your tastes or what's in season. Play with it, and have fun - this is more of a technique than a recipe. For a photo demo, go to http://www.recipezaar.com/bb/viewtopic.zsp?t=301407

Provided by dianegrapegrower

Categories     Low Protein

Time 20m

Yield 4 serving(s)

Number Of Ingredients 15

1/2 head lettuce (or a combo of iceberg, romaine, butter, spring greens etc)
2 medium tomatoes, diced
1/2 cucumber, peeled as needed and sliced 1/4-inch thick
4 green onions, chopped
1/2 avocado, diced
2 radishes, sliced (optional)
1 celery rib, sliced (optional)
4 mixed mushrooms, sliced (optional)
1 carrot, peeled and diced (optional)
seasoning salt, to taste
seasoned pepper, to taste
garlic powder, to taste
parmesan cheese, grated, to taste
olive oil, to taste
vinegar, to taste

Steps:

  • Tear lettuce into bite sized pieces and wash and dry thoroughly. Place in large salad bowl (wider than it is deep). Top with prepared vegetables.
  • Sprinkle with salt, pepper, garlic powder, and cheese. Go lightly until you learn how much is "to taste" for you.
  • Pour oil over salad, then vinegar. It is important that the oil be first. Quantity requires a bit of practice - go light on the vinegar at first. You can add more if needed. Aim to coat the top layer of vegetables. Toss until well mixed. Taste - add vinegar or oil if needed, and toss again. Do not add dry ingredients (see below). Serve immediately.
  • Note: Your first couple salads may not be perfect. If you find that you didn't add enough salt or pepper, let diners add more as served - you can't get it well dispersed if you add to the salad bowl after the oil and vinegar have been added If you find that you added too much vinegar, a little salt can counteract - again, add as served.

Nutrition Facts : Calories 68.5, Fat 3.9, SaturatedFat 0.6, Sodium 20.6, Carbohydrate 8.3, Fiber 3.6, Sugar 3.1, Protein 2.2

GREEK GARDEN SALAD



Greek Garden Salad image

A greek salad with greens. It is healthy, tastey and makes a great side or main dish. Easily a hit at BBQs and potlucks. It is great without the greens too.

Provided by Busy Lindsay

Categories     < 30 Mins

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 15

1 cucumber, peeled, seeded and sliced into half rounds
1 red bell pepper, chopped
1/2 red onion, chopped
12 kalamata olives, pitted and quartered
1 (15 ounce) can garbanzo beans, rinsed and drained
3/4 cup grape tomatoes or 3/4 cup halved cherry tomatoes
1/4 cup feta cheese, crumbled
3 cups mixed salad greens, torn
1/4 cup red wine vinegar
1/4 cup olive oil
1/2 teaspoon Dijon mustard
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
1/2 teaspoon fresh ground black pepper

Steps:

  • Mix the beans, olives and all the veggies together in a large bowl.
  • Whisk all salad dressing ingredients together and pour over veggies.
  • Add feta and toss to coat all the ingredients with the dressing and serve
  • To make salad ahead of time: Make the dressing and store in a salad shaker or glass jar in the fridge. Shake dressing mix well just before pouring over salad. Mix chopped cuccumber, onion, olives, bell pepper and beans ahead of time and store in an air tight container in the fridge until ready to serve. When ready to serve add chilled veggies over mixed salad greens, then add tomatoes, cheese and dressing. Tos to coat and servce.

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