Greek Diced Vegetable Salad Recipes

GREEK VEGETABLE SALAD

Greek Vegetable Salad image

From Rena Kilaniotou of Belleville, New Jersey, this salad is great to serve right away or let the flavors blend overnight for added taste. Either way, these crunchy veggies with an easy homemade dressing are delicious!

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1 medium cucumber, peeled and chopped
1 large tomato, seeded and chopped
1 medium green pepper, chopped
4 green onions, chopped
10 pitted Greek olives
1/2 cup crumbled feta cheese
DRESSING:
1/3 cup olive oil
3 tablespoons cider vinegar
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon sugar

Steps:

In a serving bowl, combine the cucumber, tomato, green pepper, onions, olives and feta cheese. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over salad and toss to coat. Serve with a slotted spoon.

Nutrition Facts : Calories 259 calories, Fat 23g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 885mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 4g protein.

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

Ingredients

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.

INA GARTEN'S GREEK SALAD

Ina Garten's Greek Salad image

This is Ina Garten's highly rated Greek Salad recipe, featured on Food Network. The dressing is to die for!

Provided by Faux Chef Lael

Categories Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 English cucumber, unpeeled, seeded, and sliced 1/4-inch thick
1 red bell pepper, large-diced
1 yellow bell pepper, large-diced
1 pint cherry tomatoes, halved (or grape tomatoes)
1/2 red onion, sliced in half-rounds
1/2 lb feta cheese, 1/2-inch diced (not crumbled)
1/2 cup kalamata olive, pitted
2 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup good red wine vinegar
1 teaspoon kosher salt (NOT table salt or sea salt)
1/2 teaspoon fresh ground black pepper
1/2 cup 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.
Tips from me:
To reduce the sharpness of the onion, soak the sliced onion in ice cold water for 30 minutes and pat with paper towels to dry, before adding to salad.
To cut down on prep time, place a single layer of cherry/grape tomatoes between two Tupperware lids (or flat plates, etc.) and slice through all of them at once, using a sharp knife.

Nutrition Facts : Calories 311.5, Fat 27.6, SaturatedFat 8.4, Cholesterol 33.8, Sodium 905.2, Carbohydrate 10.6, Fiber 2.2, Sugar 4.9, Protein 7

GREEK SALAD IV

Greek Salad IV image

This is a traditional Greek salad with green pepper, tomato, cucumber, red onion and feta cheese. If you have like kalamata olives, add them for extra color and flavor.

Provided by Sandra

Categories World Cuisine Recipes European Greek Salads

Time 10m

Yield 6

Number Of Ingredients 7

Ingredients

4 large tomatoes, chopped
1 green bell pepper, chopped
1 cucumber, peeled and chopped
1 red onion, chopped
3 ounces crumbled feta cheese
¼ cup olive oil
⅛ cup lemon juice

Steps:

In a large bowl, combine the tomatoes, green bell pepper, cucumber, red onion, olive oil, and lemon juice. Refrigerate until thoroughly chilled. Sprinkle with feta cheese before serving.

Nutrition Facts : Calories 155.4 calories, Carbohydrate 9.2 g, Cholesterol 12.6 mg, Fat 12.4 g, Fiber 2.4 g, Protein 3.7 g, SaturatedFat 3.4 g, Sodium 166.5 mg, Sugar 5.1 g

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

Ingredients

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

GREEK VEGGIE SALAD II

Greek Veggie Salad II image

My new favorite salad, thrown together by me and my sister, Beth.

Provided by Lauren Brown

Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes

Time 20m

Yield 8

Number Of Ingredients 14

Ingredients

1 large cucumber, chopped
2 roma (plum) tomatoes, chopped
1 (5 ounce) jar pitted kalamata olives
1 (4 ounce) package feta cheese, crumbled
1 red onion, halved and thinly sliced
½ (10 ounce) package baby greens
½ (10 ounce) package romaine lettuce leaves
6 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon Dijon mustard
1 teaspoon lemon juice
1 ½ cups red wine vinegar

Steps:

In a large bowl, mix the cucumber, tomatoes, olives, feta cheese, red onion, baby greens, and romaine. In a separate bowl, mix the olive oil, garlic powder, oregano, basil, mustard, lemon juice, and red wine vinegar. Pour dressing over the vegetables, and toss to coat.

Nutrition Facts : Calories 210.9 calories, Carbohydrate 10.3 g, Cholesterol 12.6 mg, Fat 17.9 g, Fiber 1.5 g, Protein 3.4 g, SaturatedFat 4.1 g, Sodium 467.3 mg, Sugar 2.6 g

GREEK SALAD

Greek Salad image

While diner-style Greek salads made with chopped romaine, crumbled feta and often grilled chicken have become ubiquitous in American restaurants, a traditional Greek salad, or horiatiki salata, is a simpler affair. An assembled salad of large-diced vegetables with Kalamata olives and sometimes capers, this salad has no greens at all, and the feta is served sliced on top of the salad rather than crumbled and tossed into it. A traditional Greek salad is dressed lightly with olive oil and red wine vinegar; this recipe adds garlic and oregano. To make the salad into a satisfying vegetarian main course, throw in a can of drained and rinsed chickpeas.

Provided by Lidey Heuck

Categories dinner, easy, lunch, quick, weekday, salads and dressings, vegetables, main course, side dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

2 tablespoons red wine vinegar
1 small garlic clove, grated or finely minced
1/4 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup olive oil
1 pound ripe red tomatoes, cored and cut into wedges (2 or 3 tomatoes)
1 English cucumber, halved lengthwise and sliced 1/2-inch thick
1 green bell pepper, cored, halved lengthwise and sliced 1/4-inch thick
3/4 cup Kalamata olives
1 tablespoon capers, drained
1/2 medium yellow or red onion, very thinly sliced into rings
8 ounces Greek feta cheese, sliced 1/2-inch thick

Steps:

In a bowl or small glass measuring cup, whisk together the vinegar, garlic, oregano, salt and pepper. Gradually whisk in the olive oil, then set aside.
Arrange the tomatoes, cucumber and bell pepper in a large shallow serving bowl. Scatter the olives, capers and onions on top, then drizzle about half the dressing evenly over the salad.
Place the slices of feta on top of the salad and drizzle with additional dressing to taste. Serve at room temperature.