Greek Roasted Tomato And Spinach Salad Recipes

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ROASTED GREEK SALAD



Roasted Greek Salad image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 13

1/3 cup olive oil
1 tablespoon fresh oregano, chopped
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 cloves garlic, minced
2 cups cherry tomatoes
2 red bell peppers, cut into chunks
Two 7-ounce blocks feta, cubed
3 lemons, halved
2 English cucumbers, seeded
1 cup Kalamata olives
1 small red onion, sliced thinly
1 bunch fresh dill

Steps:

  • Preheat the oven to 475 degrees F.
  • Mix together the olive oil, oregano, salt, pepper and garlic in a small mason jar. Set aside.
  • Place the cherry tomatoes, bell peppers and feta on a sheet pan. Add 2 tablespoons of the olive oil mixture and toss. Add the lemon halves to the pan and roast until the vegetables and feta have browned, 15 to 17 minutes. Allow them to cool, about 20 minutes.
  • To assemble, toss the roasted tomatoes, bell pepper and feta together with the cucumbers, olives and red onion, then place on a platter.
  • Add the juice from the roasted lemons to the remaining olive oil mixture in the mason jar. Secure the lid and shake until combined. Drizzle the salad with half of the dressing. Arrange dill leaves over the top and serve with the remaining dressing on the side.

GREEK TOMATO SALAD



Greek Tomato Salad image

"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

1/4 cup red wine vinegar
2 tablespoons olive oil
1 garlic clove, minced
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1/8 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon pepper
1 cup thinly sliced red onion, separated into rings
1/2 cup coarsely chopped green pepper
4 medium tomatoes, each cut into 8 wedges
6 medium pitted whole ripe olives, halved
3 tablespoons crumbled feta cheese

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



Greek Tomato Salad image

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

3 to 4 pounds ripe tomatoes, preferably heirloom
1 small red onion, sliced thinly crosswise
1 or 2 small sweet peppers, such as bell or corno di toro, sliced into thin rings
Flaky sea salt, such as Maldon
4 ounces Greek feta cheese
2 tablespoons roughly chopped mint
1/2 teaspoon dried oregano
Fruity extra-virgin olive oil, for drizzling

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



Greek Tomato Salad image

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

4 large tomatoes, cut in wedges
1 cucumber, halved lengthwise and sliced
½ red onion, chopped
½ cup Greek black olives
¼ teaspoon chopped fresh basil
¼ teaspoon chopped fresh oregano
⅓ cup crumbled feta cheese
1 (16 fl oz) bottle Greek salad dressing
⅛ teaspoon freshly ground black pepper
1 sprig fresh basil

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 SPINACH SALAD WITH TUNA



Greek Spinach Salad with Tuna image

Feta cheese, tomatoes, red onions and cucumbers give this big spinach salad with tuna its decidedly Greek flavor.

Provided by My Food and Family

Categories     Recipes

Time 10m

Yield Makes 4 servings, 2-1/2 cups each.

Number Of Ingredients 8

6 cups baby spinach leaves
2 cups grape tomatoes
1 cup chopped green peppers (about 1 large)
1 cup halved cucumber slices
1/2 cup thin red onion slices (about 1 small)
2 pouches (3 oz. each) albacore tuna
1/2 cup KRAFT Greek Vinaigrette Dressing
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese

Steps:

  • Place spinach on large serving platter or divide evenly among four salad plates; set aside.
  • Combine tomatoes, peppers, cucumbers, onions and tuna in medium bowl. Add dressing; toss to coat.
  • Spoon over spinach; sprinkle with cheese.

Nutrition Facts : Calories 270, Fat 18 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 40 mg, Sodium 860 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 17 g

TOMATO SPINACH SALAD



Tomato Spinach Salad image

When she serves fresh spinach tossed with a creamy dill dressing, Ruth Seitz of Columbus Junction, Iowa receives plenty of compliments. "The recipe is a longtime favorite," she says.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 6-8 servings.

Number Of Ingredients 8

1/2 cup mayonnaise
1/2 cup grated Parmesan cheese
1/4 cup milk
1-1/2 teaspoons dill weed
1-1/2 teaspoons dried minced onion
1-1/2 teaspoons lemon-pepper seasoning
1 package (10 ounces) fresh spinach, torn
2 cups cherry tomatoes

Steps:

  • In a jar with tight-fitting lid, combine first six ingredients; shake well. Refrigerate for at least 1 hour. Just before serving, in a large salad bowl combine spinach and tomatoes. Shake dressing; drizzle over salad and toss.

Nutrition Facts : Calories 145 calories, Fat 13g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 290mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.

GREEK LENTIL SALAD WITH FETA AND TOMATOES



Greek Lentil Salad with Feta and Tomatoes image

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

2 ½ cups green lentils, sorted and rinsed
salt and ground black pepper to taste
1 bay leaf
¼ cup extra-virgin olive oil
3 tablespoons freshly squeezed lemon juice
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh oregano
4 Roma tomatoes, chopped
1 small red onion, finely chopped
1 (8 ounce) package feta cheese, cubed

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 STYLE TOMATO AND ONION SALAD



Greek Style Tomato and Onion Salad image

A recipe given to me by my Cypriot neighbor.. its really great, with just the right amount of vinegar and olive oil... made a few hours ahead gives the onion a bit of time to absorb the wonderful flavors

Provided by JoyfulCook

Categories     Vegetable

Time 10m

Yield 3-4 serving(s)

Number Of Ingredients 5

3 tomatoes, wedges or 3 onions, sweet -mild
1/4 cup olive oil
2 -3 teaspoons balsamic vinegar
1 -1 1/2 teaspoon oregano, dried
salt, to taste

Steps:

  • Cut Tomatoes into wedges, slice the onion very fine, add to the tomatoes.
  • place in a shallow dish, add the vinegar, oil and oregano, sir to mix well, cover and leave for a few hours. giving a sprinkle of salt before serving.
  • with other salads at either a BBQ or with lasagna, steak or lamb.

GREEK CHICKEN AND TOMATO SALAD



Greek Chicken and Tomato Salad image

A small amount of seared and roasted chicken breast transforms this tomato-centric Greek salad into something substantial enough to eat as a main dish for lunch or a light supper.

Provided by Martha Rose Shulman

Categories     easy, salads and dressings

Time 40m

Yield Serves 4

Number Of Ingredients 11

1/2 pound boneless, skinless chicken breast
Salt and freshly ground pepper to taste
1/4 cup extra virgin olive oil
1 small red onion, halved and sliced across the grain
1 pound fresh, sweet ripe but firm tomatoes, cut in wedges
12 kalamata olives, pitted and halved
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar or sherry vinegar (more to taste)
2 ounces feta cheese, crumbled
3 to 4 tablespoons chopped or torn fresh mint leaves (to taste)
1 heart of romaine lettuce, washed, dried and torn or cut in 1-inch pieces, or 1 bag arugula or spring mix, washed and spun dry

Steps:

  • Preheat the oven to 400 degrees. Season the chicken breasts well with salt and pepper. Toss them in a bowl with 2 tablespoons of the olive oil. Heat a grill pan or a cast iron pan over high heat. Sear the chicken breasts for about 2 minutes on each side, until grill marks appear if using a grill pan, or until nicely browned if using a regular pan. Transfer to a baking sheet and place in the oven. Roast for 10 to 15 minutes, or until a meat thermometer reads 165 degrees when inserted in the thickest part. Remove from the heat and allow to cool.
  • Meanwhile place the sliced onion in a bowl and cover with water. Soak for 5 minutes, drain and rinse well. Drain on paper towels.
  • When the chicken is cool enough to handle tear it into bite-size pieces or a little bigger than bite-size and place in bowl. Add the onion, tomatoes and olives. Season with salt and pepper and toss with the lemon juice, vinegar and remaining olive oil. Add the mint and feta and toss again.
  • Line a platter or wide salad bowl with the lettuce. Top with the chicken and tomato salad, and serve.

Nutrition Facts : @context http, Calories 280, UnsaturatedFat 14 grams, Carbohydrate 11 grams, Fat 20 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 5 grams, Sodium 699 milligrams, Sugar 5 grams, TransFat 0 grams

GREEK ROASTED TOMATO AND SPINACH SALAD



Greek Roasted Tomato and Spinach Salad image

Not your everyday spinach salad! Good things take time and this salad is worth every minute. Serve with grilled meat, chicken or fish and crusty bread for a fantastical dinner! Prep time does not include marination.

Provided by Lorac

Categories     Cheese

Time 55m

Yield 4 serving(s)

Number Of Ingredients 12

6 1/2 ounces halloumi cheese (or fresh Mozzarella)
1/4 cup olive oil
2 cloves garlic, crushed
1 teaspoon dried oregano
1 teaspoon dried marjoram
8 roma tomatoes, halved
1 small red onion, cut into 8 wedges,with base intact
1/4 cup extra virgin olive oil, divided
2 tablespoons balsamic vinegar, divided
salt
fresh coarse ground black pepper
6 ounces baby spinach leaves

Steps:

  • Cut cheese into 1/2 inch thick lenghtwise slices.
  • Mix oil, garlic and herbs in a shallow dish, add cheese, cover and marinate 1 to 2 hours.
  • Preheat oven to 400°F.
  • PLace onions and tomatoes on a baking sheet, drizzle with 2 tbls of the extra virgin olive oil, 1 tbls balsamic vinegar, salt and pepper.
  • Bake 30 to 40 minutes or until golden brown.
  • Meanwhile, heat a non-stick frying pan over medium heat, drain the cheese and cook for 1 minute each side or until golden brown.
  • Divide spinach among 4 serving plates, top with toamatoes and onions.
  • Whisk together the remaining oil and vinegar and drizzle over the salad.
  • Top with Haloumi and serve.

Nutrition Facts : Calories 288.1, Fat 27.5, SaturatedFat 3.8, Sodium 43.4, Carbohydrate 10.1, Fiber 2.9, Sugar 5.4, Protein 2.7

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