Greek Farmers Green Salad Recipes

EASY TOSSED GREEK SALAD

Steps:

• In a large bowl combine lettuce, cucumber, olives, tomatoes, red onion, and cheese.
• Combine all dressing ingredients in a jar, cover and shake well. Pour over salad and toss to combine just before serving.

CLASSIC GREEK SALAD

Steps:

• Combine the vinegar, lemon juice, oregano, and salt and pepper to taste in a small bowl and whisk together. Add the oil in a steady stream, whisking constantly.
• Combine the lettuce, onion, bell pepper, tomato, cucumber, olives and feta in a large salad bowl. Pour the dressing over and toss until all of the ingredients are well coated. Taste and adjust the seasonings, adding more salt or lemon juice as desired.

GREEK VEGETABLE SALAD

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.

GREEK SALAD IV

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.

GREEK GARDEN SALAD

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.

RUSTIC GREEK FARMER'S SALAD

Steps:

• Cut the tomatoes and cucumber into bite-sized pieces.
• Place into bowl and add, spring onion, capers and olives.
• Add the olive oil, vinegar (if using) and season with salt, freshly ground black pepper and oregano to taste.
• Set aside and let flavours fuse for about ten to fifteen minutes, carefully stirring once or twice.
• Add the feta and stir once more.
• If you want you can sprinkle the salad with freshly chopped basil leaves.
• Serve immidiatly.
• Kali orexi!

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.

STANDARD GREEK SALAD

Steps:

• In a large bowl, toss together cucumbers, tomatoes, red onion, feta cheese, and green olives. Sprinkle with red wine vinegar. Refrigerate until serving.

GREEK GRAIN SALAD

Steps:

• Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
• Combine the farro with 4 cups of water and 1 teaspoon salt in a large saucepan. Bring to a boil, then lower the heat and simmer, uncovered, until the farro is tender, about 30 minutes, adding more water if needed. Drain and pour into a large bowl.
• Place the red pepper slices on the prepared baking sheet and toss with 2 teaspoons olive oil, 1/4 teaspoon salt and a few grinds of black pepper. Roast for 20 minutes, turning once halfway through. Set the peppers aside to cool slightly.
• Meanwhile, whisk together the lemon juice, vinegar, garlic, oregano, 1 teaspoon salt and 1/2 teaspoon pepper in a small bowl. Slowly whisk in the remaining 3 tablespoons olive oil. Pour over the hot farro, stir well and cool to room temperature, stirring occasionally.
• Add the cucumber, tomatoes, red onion, parsley and olives and roasted peppers to the bowl with the farro. Stir until combined, then gently fold in the feta. Serve at room temperature, or store in the refrigerator, covered, for up to 3 days, before serving.

FARMERS MARKET GREEN SALAD WITH FRIED SHALLOTS

Steps:

• Cut shallots into 1/8-inch-thick slices. In a heavy 10-inch skillet cook shallots in oil over moderate heat, stirring occasionally, until golden, 15 to 20 minutes. With a slotted spoon transfer shallots to paper towels to drain and season with salt. Reserve 3 tablespoons oil for dressing salad and cool shallots to room temperature. Shallots may be fried 2 days ahead and kept in an airtight container at room temperature.
• Just before serving, in a large bowl toss together greens, sprouts, reserved oil, vinegar, and sea salt. Sprinkle shallots over salad.

GREEK SALAD

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.

GREEK FARMERS GREEN SALAD

Steps:

• To toast the pine nuts- use a non-stick frypan and medium heat. Toss the pine nuts until you can see the colour changing and can smell them toasting. Be careful not to burn them. Cool.
• Finely shred the lettuce. Add the cooled pine nuts, shallots and dill. Toss to combine and mix.
• Whisk together the oil and vinegar.Season with salt and pepper.
• Drizzle the dressing over the lettuce salad and serve immediately.