Greek Salad With Goat Cheese Recipes

GREEK SALAD WITH KALAMATA OLIVES AND GOAT CHEESE

Steps:

• Cut up tomatoes and place in medium-sized bowl.
• Add half the mint, half the thyme, the salt, and a bit of fresh-ground black pepper. Combine ingredients and let sit at room temperature for about one hour.
• In a separate bowl, combine goat cheese, remaining mint, remaining thyme, and a bit more fresh-ground pepper. Let sit at room temperature about one hour.
• Cut up cucumbers and green peppers into bite-sized pieces. Slice the green onions and add to the cucumbers and green peppers.
• Add in the combined tomato mixture, Goat cheese, mixture, cucumbers, green onions, Green peppers and olives in large bowl. Let sit at room temperature for a few minutes.
• Just before serving, the olive oil and fresh lemon juice and mix gently with salad ingredients. (You may not need all the dressing depending on how wet you prefer your salad.) Season with salt and more fresh ground black pepper if desired and serve.

BAKED GREEK SALAD

Steps:

• Roasted Greek Salad with Lemon Dressing
• Preheat oven to 475 and line a baking sheet with parchment paper.
• Prep all vegetables as written above in ingredient list.
• Add chopped red and orange peppers, diced tomatoes and cubed goat cheese and mix together.
• In a small bowl, combine olive oil, oregano, garlic powder and salt and mix well.
• Drizzle half of the oil mixture onto the vegetables on the baking sheet and use hands to combine.
• Slice a lemon in half and place onto the baking sheet with inside facing up.
• Roast Greek vegetables for 17-20 minutes.
• Remove sheet pan from oven.
• Carefully squeeze lemon (it is hot) into oil mixture and whisk the lemon and olive oil dressing together.
• Add raw quartered cucumbers, drained and pitted Kalamata olives and raw sliced red onion and drizzle entire pan with remaining oil and gently toss with a spatula to combine.
• Serve Greek Salad warm or room temperature.

GREEK SALAD WITH GOAT CHEESE

Steps:

• Sprinkle a little kosher salt into a large glass or ceramic salad bowl. Rub the cut side of the garlic over the salt. Discard the garlic.
• Place the lettuce, radishes, onion, scallions, green pepper and tomatoes in the bowl. Add the oregano, mint and dill.
• Shortly before serving add the olive oil, toss, then add the vinegar. Season the salad to taste with salt and pepper.
• Crumble the goat cheese over the salad, then arrange the olives and anchovy fillets on top. Toss again at the table before serving.

GREEK SALAD

Steps:

• To make the vinaigrette, whisk together olive oil, apple cider vinegar, lemon zest and juice and sugar in a small bowl; set aside. To assemble the salad, place romaine lettuce in a large bowl; top with red onion, cucumber, tomatoes, olives, goat cheese and pepper, to taste. Pour dressing on top of the salad and gently toss to combine. Serve immediately.

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.

SALAD WITH WARM GOAT CHEESE

Steps:

• Slice the Montrachet into 12 (1/2-inch-thick) slices. (The easiest way to slice goat cheese is to use a length of dental floss.) Dip each slice into the beaten egg whites, then the bread crumbs, being sure the cheese is thoroughly coated. Place the slices on a rack and chill them for at least 15 minutes.
• For the dressing, place the vinegars, sugar, salt, pepper, and egg yolk in the bowl of a food processor fitted with a steel blade and blend for 1 minute. With the motor running, slowly pour the olive oil through the feed tube until the vinaigrette is thickened. Season, to taste.
• Toss the salad greens with enough dressing to moisten, then divide them among 6 plates.
• Melt 1 tablespoon oil and 1 tablespoon butter in a saute pan over medium-high heat until just under smoking. Cook the goat cheese rounds quickly on both sides until browned on the outside but not melted inside. Top each salad with 2 warm rounds and serve.

GREEK ORZO SALAD

Steps:

• Cook orzo according to package directions; drain. In a large serving bowl, toss orzo with 2 teaspoons oil. , In another bowl, combine the onion, parsley, vinegar, oregano, salt, sugar, pepper and remaining oil; pour over orzo and toss to coat. Cover and refrigerate for 2-24 hours. Just before serving, gently stir in tomatoes, cucumber, olives and cheese.

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 I

Steps:

• In a large salad bowl, combine the Romaine, onion, olives, bell peppers, tomatoes, cucumber and cheese.
• Whisk together the olive oil, oregano, lemon juice and black pepper. Pour dressing over salad, toss and serve.