Greek Kale Tomato Salad Recipes
GREEK TOMATO SALAD
This is a common and colorful side dish for our summer cookouts. It's such a hit that I get complaints if I don't make it. Even the youngsters love this mix of fresh vegetable and light dressing! Regular black olives can be substituted for the Greek olives if you don't care for their flavor.
Provided by Laurie Gee
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 15m
Yield 8
Number Of Ingredients 10
Steps:
- Gently mix tomatoes, cucumber, red onion, olives, 1/4 teaspoon chopped basil, and oregano together in a large bowl; top with feta cheese. Pour Greek dressing over salad and season with black pepper. Garnish salad with a sprig of fresh basil.
Nutrition Facts : Calories 262.6 calories, Carbohydrate 8.5 g, Cholesterol 9.3 mg, Fat 25.4 g, Fiber 1.7 g, Protein 2.7 g, SaturatedFat 4.7 g, Sodium 660.3 mg, Sugar 5.7 g
GREEK TOMATO SALAD
The Greek approach to a good tomato salad, whether it has cucumbers and lettuce or not (this one doesn't), is all about keeping it simple. Sweet, ripe summer tomatoes, salt and olive oil are all you need. The flourishes here - green pepper, red onion, chopped mint and pinch of oregano - are optional, but they add brightness. Good Greek feta cheese takes it over the top.
Provided by David Tanis
Categories salads and dressings, appetizer, side dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Wash, core and slice tomatoes 1/2-inch thick. Arrange slices on a platter or in a shallow wide bowl.
- Scatter onion and pepper slices over tomatoes and season everything with sea salt. Let sit 10 minutes to draw out juices.
- Break feta into rough chunks and scatter over salad. Sprinkle mint and oregano over top, drizzle generously with olive oil and serve.
Nutrition Facts : @context http, Calories 109, UnsaturatedFat 1 gram, Carbohydrate 13 grams, Fat 5 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 734 milligrams, Sugar 9 grams
GREEK TOMATO SALAD
"My German father-in-law loves to vacation in Greece," relates Jerry Lappin of Garden City, Kansas. "After a stay on the sunny beaches of Rhodes, he game me the recipe for this zesty salad, full of fresh tomatoes, red onion, green pepper, ripe olives and feta cheese. I like to serve it for a light lunch with sourdough, French or Italian bread."
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- In a bowl, whisk together the vinegar, oil, oregano, basil, sugar, salt and pepper. Add red onion and green pepper; toss to coat. Stir in tomatoes, olives and cheese. Cover and refrigerate for at least 1 hour. Serve with a slotted spoon.
Nutrition Facts : Calories 120 calories, Fat 8g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 179mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
GREEK TOMATO SALAD
Make and share this Greek Tomato Salad recipe from Food.com.
Provided by Greekgal
Categories Low Protein
Time 20m
Yield 15-20 serving(s)
Number Of Ingredients 12
Steps:
- Mix together the ingredients for the dressing and pour over olives and feta cheese and let sit while preparing the other ingredients.
- Once you have the tomatoes, cucumbers, and red onion prepared, pour the dressing, along with the olives and feta cheese over them and toss to mix. You can serve immediately, or you might want to chill if for a while and then serve it.
Nutrition Facts : Calories 116.4, Fat 9.4, SaturatedFat 3.1, Cholesterol 13.5, Sodium 495.9, Carbohydrate 6.2, Fiber 1.6, Sugar 2.6, Protein 3.1
GREEK LENTIL SALAD WITH FETA AND TOMATOES
I love this Greek-inspired lentil salad with feta and tomatoes. You can certainly add other vegetables as well. It keeps well in the fridge and leftovers are great for lunch.
Provided by barbara
Categories Salad
Time 1h20m
Yield 8
Number Of Ingredients 10
Steps:
- Place lentils into a large pot and cover with water. Add salt and bay leaf and bring to a boil over medium-high heat. Cover, reduce heat, and simmer until lentils are tender yet firm to the bite, 30 to 40 minutes. Drain well and allow to cool, about 30 minutes. Remove bay leaf.
- Mix olive oil, lemon juice, parsley, and oregano together in a bowl for the dressing. Season with salt and pepper.
- Combine lentils, tomatoes, and onion in a large bowl. Add dressing and mix until well combined. Add feta cheese and carefully mix to combine.
Nutrition Facts : Calories 349.2 calories, Carbohydrate 40.1 g, Cholesterol 25.3 mg, Fat 14.5 g, Fiber 10 g, Protein 17.6 g, SaturatedFat 5.2 g, Sodium 347.1 mg, Sugar 4.9 g
GREEK KALE SALAD
Kale has higher antioxidants then most vegetables and fruits. One cup provides nearly the same amount of vitamin C as an orange. Kale is high in lutein, and an excellent source of vitamin K. Adapted from Food & Wine magazine.
Provided by Sharon123
Categories Greens
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°F.
- In a large pot of boiling water, cook the kale leaves about 5 minutes, or until just tender. Drain and rinse under cold water to cool. Move the kale to a clean towel and squeeze dry. Fluff the leaves, coarsely chop them and move to a large bowl.
- Brush both sides of the pita breads with olive oil and bake 8 minutes, or until crisp. Cut the pita into wedges.
- In a small bowl, combine the 1/4 cup of olive oil with the lemon juice and crushed red pepper and season with salt and pepper. Add the grape tomatoes, olives and crumbled feta to the kale and toss. Add the dressing and toss to coat. Serve the kale salad with the toasted pita wedges. Enjoy!
Nutrition Facts : Calories 319.9, Fat 19.8, SaturatedFat 4.5, Cholesterol 13.4, Sodium 438, Carbohydrate 31.6, Fiber 5.8, Sugar 0.9, Protein 10.6
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