Greek Salad On Roasted Garlic French Bread Recipes

GREEK SALAD ON ROASTED GARLIC FRENCH BREAD

Steps:

• Mix the dry package of Idahoan Roasted Garlic Potatoes with the butter until blended. Slice the French bread length wise and generously spread with the roasted garlic mixture. Toast under the broiler until butter spread is melted and toasted on top. (You can also grill the Garlic Bread--see footnote.)
• Greek Salad: Drain onion from ice water and pat dry with paper towels. In a large bowl combine all salad ingredients, except cheese. Top the French bread with the Greek salad and sprinkle cheese over top. Serve with Tzatziki sauce.
• Tzatziki Sauce: In a medium bowl, combine Greek yogurt, cucumber, lemon juice, garlic, and dill. Stir until well combined. Taste and season with salt and pepper.

DAKOS (GREEK BREAD SALAD)

Steps:

• Preheat the grill. Brush the bread with oil on both sides and season with salt and pepper. Grill bread on both sides until lightly golden brown. Remove the bread to a platter and let sit at room temperature to get slightly hard.
• Meanwhile, whisk together 1 cup olive oil, lemon juice, and dill in a medium bowl. Season, to taste, with salt and pepper. Fold the cucumber, tomatoes, onion, and feta into the oil mixture and let stand at room temperature for 30 minutes. Spoon the mixture over the bread. Garnish with additional dill and drizzle with chili oil, if desired. Serve immediately.

ROASTED GREEK SALAD

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.

ROASTED GARLIC BREAD

Steps:

• Set up a grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• To a small saucepan over the indirect-heat side of the grill, add the garlic cloves and olive oil. Close the lid of the grill and gently simmer until the garlic cloves are roasted and soft, 12 to 15 minutes. Remove from the heat and, using a fork, mash the cloves to form a coarse paste. Add the butter, garlic powder, salt and pepper. Mix well to combine.
• Lay the bread out on a sheet tray, cut-side up, and spoon all but 2 tablespoons of the garlic mixture over the bread. Add 1/2 cup grated Parmesan to each half. Place the sheet tray on the indirect-heat side of the grill, then close the lid and bake until crisp and the cheese has set, 3 to 5 minutes.
• Remove from the heat, then put the 2 halves of the bread together on a piece of foil. Spoon or brush the remaining garlic butter over the top. Wrap in the foil, then place on the indirect-heat side of the grill. Close the grill and bake until golden brown and the garlic butter has soaked into the bread, another 3 to 5 minutes. To serve, open the foil, cut into smaller pieces and place on a board or platter.

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.

ROASTED ARTICHOKE GREEK SALAD

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place artichokes on a baking sheet. Drizzle with 1 teaspoon olive oil and sprinkle with sea salt.
• Bake in the preheated oven on the top rack until golden, about 25 minutes. Remove from the oven and let cool at least 10 minutes.
• While artichokes cool, whisk 3 tablespoons olive oil, lemon juice, oregano, and sea salt to taste together in a large bowl for dressing. Set aside.
• Place romaine lettuce in a serving bowl. Add artichokes and feta cheese. Drizzle with dressing and toss to combine.

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.

ROASTED GARLIC AND SUN-DRIED TOMATO DRESSING FOR GREEK SALAD

Steps:

• Preheat oven to 400.
• Using a knife, slice off 1/4 to 1/2 inch from the top of unpeeled garlic head to expose cloves. Place garlic in a small dish and drizzle with 1/2 tsp oil. Cover with foil, then bake in oven until garlic feels soft when pressed, 25 - 35 minutes. Remove from oven and cool. The recipe only calls for 5 - 6 cloves. Use the rest for other dishes.
• Mash 6 cloves with a fork. Stir in oregano, salt and pepper. Whisk in remaining oil, vinegar and enough water for a dressing consistency. Stir in sun-dried tomatoes. Taste and add additional salt if needed.
• In a large bowl, toss lettuce with tomatoes and cucmber. Toss with dressing. Add olives and cheese and toss again.

GREEK GARLIC BREAD

Steps:

• Preheat oven to 350.
• Slice the loaf of French bread horizontally through the middle so that you have two"boats".
• Place bread on jelly roll pan, or in other large casserole dish, cut sides up.
• (Or you can place bread in a"boat" made out of foil, for the grill).
• Combine all ingredients, including garlic salt and seasoned salt to taste.
• (I use liberal amounts).
• With spatula, spread each half of the French bread with the mixture.
• Bake for 15 minutes.

GARLICKY GREEK SALAD

Steps:

• Whisk first 4 ingredients in small bowl until blended. Season to taste with salt and pepper. (Can be prepared 3 hours ahead. Let stand at room temperature. Rewhisk before using.)
• Combine lettuce, tomatoes, cucumber and olives in bowl. Toss with dressing. Sprinkle cheese over and serve.

FRENCH GREEK SALAD DRESSING

Steps:

• Stir Greek seasoning and water together in a small bowl; let stand until seasoning is moistened, about 5 minutes.
• Crush the garlic clove with the side of a knife; sprinkle kosher salt over garlic and mash garlic and salt together into a paste with the edge of the knife.
• Whisk garlic mixture, olive oil, wine vinegar, lemon juice, lemon zest, Dijon mustard, pepper, and sugar into Greek seasoning mixture until combined.

GARLIC BREAD SALAD

Steps:

• Cut baguette lengthwise in half; cut each half into two pieces. In a small bowl, combine the butter, tomatoes, pesto and garlic. Spread over cut sides of bread. Place on an ungreased baking sheet., Broil 3-4 in. from the heat for 2-3 minutes or until golden brown. Cool slightly. Meanwhile, toss romaine and salad dressing; divide among bread slices. Sprinkle with Parmesan cheese. Serve immediately.

FRENCH BREAD WITH ROASTED GARLIC

Steps:

• Add water to the machine following with the rest of the ingredients as listed. Be sure not to have the salt (place salt in a corner)and yeast touch.
• Use the french bread setting press start.
• When the dough cycle has finished remove dough from machine place it on a floured work surface. Punch down divide into 2.
• Start with one rolling into 7-8 X 3 inches. Fold one third up lenghtwise and one third down then press. Repeat twice more letting the dough rest in between foldings.
• Gentle roll and stretch each piece to 11-13 inch loaf. Place loaf on a lightly floured bread pan so it will keep its shape while rising. Cover with lightly oiled plastic wrap and rise for 30-45 minutes in a warm place.
• Slash tops with a sharp knife. Place into a preheated oven at 450 degrees for 15-20 minutes. In a pan below add a hand full of ice cubes. Bake until golden brown. Transfer to wire rack and cool.