Greek Inspired Grilled Wedge Salad Recipes

GREEK-INSPIRED GRILLED WEDGE SALAD

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Whisk oil, balsamic vinegar, and mixed herbs in a small bowl. Add salt and pepper.
• Place romaine halves cut-sides up on a work surface. Drizzle with oil and sprinkle with salt and pepper.
• Grill romaine, cut-sides down until slightly caramelized, 2 to 3 minutes.
• Plate grilled romaine cut-sides up. Top with tomatoes, cucumber, onion, feta cheese, and olives. Drizzle with dressing and serve.

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.

EASY GREEK SALAD

Steps:

• Add the chopped lettuce, tomato wedges, cucumber chunks, onion slices, halved olives, half the feta and some parsley to a large bowl.
• Combine the olive oil, vinegar, sugar, garlic, 1/4 teaspoon salt, pepper and chopped olives in a bowl or mason jar. Whisk or shake together until combined. Taste and adjust seasonings (I almost always add a little more sugar).
• Pour the dressing over the salad ingredients, then add some salt and pepper. Toss with tongs or clean hands. Just before serving, top with the remaining feta and squeeze a little lemon juice over the top.

GOOD FOR YOU GREEK SALAD

Steps:

• In shallow salad bowl, or on serving platter, combine tomatoes, cucumber, and onion. Sprinkle with oil, lemon juice, oregano, and salt and pepper to taste. Sprinkle feta cheese and olives over salad. Serve.

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 SALAD, THE BEST!

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.

GRILLED WEDGE SALAD

Steps:

• Cut 1 head iceberg lettuce into 4 wedges. Brush the cut sides with olive oil and season with salt and pepper. Grill over medium-high heat until well marked, 1 to 2 minutes per cut side. Top with blue cheese dressing, chopped cherry tomatoes, chopped cooked bacon and crumbled blue cheese.

GREEK-INSPIRED GRILLED WEDGE SALAD

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Whisk oil, balsamic vinegar, and mixed herbs in a small bowl. Add salt and pepper.
• Place romaine halves cut-sides up on a work surface. Drizzle with oil and sprinkle with salt and pepper.
• Grill romaine, cut-sides down until slightly caramelized, 2 to 3 minutes.
• Plate grilled romaine cut-sides up. Top with tomatoes, cucumber, onion, feta cheese, and olives. Drizzle with dressing and serve.

GREEK SALAD

Steps:

• In a large bowl, combine the lettuce, tomatoes, feta cheese, onion, cucumber, and olives.
• In a jar, combine the olive oil, vinegar, garlic, and oregano; season with salt and pepper. Shake well to combine. Drizzle dressing over salad, and toss to coat. Serve immediately.