GORGEOUS GREEK SALAD
The key to this beautiful authentic Greek salad is bold flavours from super-fresh ingredients
Provided by Jamie Oliver
Categories Mains Vegetables Alfresco Dinner Party Greek Feta
Time 15m
Yield 4
Number Of Ingredients 12
Steps:
- Scratch a fork down the sides of the cucumber so it leaves deep grooves in the skin, then chop into erratic slices at an angle. Roughly chop the tomatoes, deseed and slice the pepper lengthways and add to a salad bowl with the chopped veg.
- Destone the olives and tear into the bowl. Halve and finely slice the red onion (you can also try shaving it with a speed peeler), then add to the bowl along with a good drizzle of extra virgin olive oil, a good pinch of black pepper and a splash of red wine vinegar.
- Toss everything together, then add a good squeeze of lemon juice. Break the feta in half and place on top, add a scattering of flowering oregano, drizzle over a little more extra virgin olive oil and pick over the mint leaves.
Nutrition Facts : Calories 220 calories, Fat 14.5 g fat, SaturatedFat 7.5 g saturated fat, Protein 10.1 g protein, Carbohydrate 9.8 g carbohydrate, Sugar 8.2 g sugar, Sodium 1.2 g salt, Fiber 3.6 g fibre
CLASSIC GREEK SALAD
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 13
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, THE BEST!
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
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
TRADITIONAL GREEK SALAD
This tart and crispy salad complements a variety of entrees, from casseroles and meats to pasta and pizza. "It's one of my favorite dishes," notes Valerie Belley from St. Louis, Missouri.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 12 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 119 calories, Fat 9g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 380mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
GREEK SALAD
Make a fresh and colourful Greek salad in no time. It's great with grilled meats at a barbecue, or on its own as a veggie main
Provided by Good Food team
Categories Dinner, Lunch, Main course, Side dish
Time 15m
Yield Serves 4 as a side - easily doubled for main course
Number Of Ingredients 7
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.
Nutrition Facts : Calories 270 calories, Fat 24 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 2.64 milligram of sodium
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