Greek Salad With Greek Artisans Olives Recipes

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GREEK PASTA SALAD WITH FETA AND OLIVES



Greek Pasta Salad with Feta and Olives image

Tomato, cucumber, feta, olives and pasta are tossed with an oregano vinaigrette for a filling Greek-style salad.

Provided by Food Network Kitchen

Time 30m

Yield 4-6

Number Of Ingredients 11

Kosher salt and freshly ground black pepper
1/3 cup olive oil
2 tablespoons red wine vinegar
1 small shallot, minced
1 teaspoon dried oregano
8 ounces dried ziti
1 cup chopped cucumber
1/2 cup crumbled feta
1/4 cup chopped flat-leaf parsley
1/4 cup pitted Kalamata olives, chopped
2 medium vine-ripe tomatoes, chopped

Steps:

  • Bring a large pot of salted water to a boil.
  • Whisk together the olive oil, vinegar, shallot, oregano, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
  • Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing.
  • Add the cucumber, feta, parsley, olives and tomatoes to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.

GREEK SALAD WITH GREEK ARTISAN'S OLIVES



Greek Salad with Greek Artisan's Olives image

It is surprising how quickly this salad comes together and how wonderful it tastes.-Jungle Jim's International Market, Fairfield, Ohio

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 21 servings (3/4 cup each).

Number Of Ingredients 12

2 packages (5 ounces each) spring mix salad greens
3 plum tomatoes, chopped
1 small red onion, halved and thinly sliced
1 cup Greek olives
2/3 cup chopped peeled cucumber
1/2 cup olive oil
1/4 cup lemon juice
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup (4 ounces) crumbled feta cheese

Steps:

  • In a salad bowl, combine the first five ingredients. Combine the oil, lemon juice, oregano, garlic, salt and pepper; drizzle over salad and toss to coat. Sprinkle with cheese.

Nutrition Facts : Calories 84 calories, Fat 8g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 190mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.

GREEK SALAD



Greek Salad image

This traditional Greek Salad made with lettuce, feta cheese, black olives, and red onion is practically a meal itself. Serve with Seasoned Flatbread, to satisfy hearty appetites.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 20m

Number Of Ingredients 11

3 tablespoons olive oil
3 tablespoons red-wine vinegar
1 teaspoon minced garlic
1/2 teaspoon dried oregano
Coarse salt and freshly ground pepper
1 head romaine lettuce, torn into bite-size pieces
1 pint cherry or grape tomatoes, halved
1 1/2 cups crumbled feta cheese, (8 ounces)
1/2 red onion, halved and thinly sliced
1 large cucumber, peeled, halved and thinly sliced
1/2 cup Kalamata olives, pitted

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.

Nutrition Facts : Calories 343 g, Fat 28 g, Fiber 4 g, Protein 11 g

GREEK SALAD, THE BEST!



Greek Salad, The Best! image

This salad has remained a favorite in our house for many years. I make it often for special occasions and receive rave reviews all around; you will too when you serve this wonderful Greek salad!

Provided by Carol Amos

Categories     Salad     Vegetable Salad Recipes

Time 30m

Yield 8

Number Of Ingredients 15

1 cup olive oil
3 tablespoons red wine vinegar
3 tablespoons grated Parmesan cheese
2 tablespoons lemon juice
2 tablespoons finely chopped garlic
2 tablespoons dried oregano, or to taste
1 ½ teaspoons dried basil
1 teaspoon salt, or to taste
freshly ground black pepper to taste
2 heads romaine lettuce, chopped
2 large tomatoes, cut into wedges
1 large cucumber, cut into matchsticks
1 red onion, sliced
1 cup black olives
½ pound feta cheese, crumbled

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.

Nutrition Facts : Calories 384.7 calories, Carbohydrate 11.8 g, Cholesterol 26.7 mg, Fat 36 g, Fiber 3.9 g, Protein 7 g, SaturatedFat 8.6 g, Sodium 799.8 mg, Sugar 4.7 g

GREEK SALAD W/FETA AND OLIVES



Greek Salad W/Feta and Olives image

This recipe is from Canadian Living - I love the fact that the dressing is not swimming in olive oil and still packed with flavour. You can cut the vegetables into any size of your preference, but you should try to make sure that the size is approx the same for all vegetables.

Provided by Deantini

Categories     Low Protein

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 English cucumber
1 green bell pepper
1 large tomatoes
1/2 red onion, chopped
1/2 cup kalamata olive
2 tablespoons olive oil, extra virgin
4 teaspoons red wine vinegar
1 tablespoon fresh oregano, chopped (or use 1 1/2 tsp dried)
1 pinch salt
1 pinch pepper
3 ounces feta cheese, crumbled

Steps:

  • Quarter cucumber lengthwise; cut into 3/4-inch chunks.
  • Core, seed and cut green pepper into same-size pieces.
  • Place in large bowl (if you are making ahead you can cover and refrigerate for up to 4 hours at this step).
  • Core and cut tomato into same-size chunks. Add to bowl along with onion and olives.
  • Mix oil, vinegar, oregano, salt and pepper; toss with salad to combine
  • Top each serving with cheese.

KIDS' PASTA SALAD



Kids' pasta salad image

Make our Greek pasta salad with the kids. The recipe is specially designed for younger cooks, and we've noted all the equipment they'll need to make it

Provided by Cassie Best

Categories     Dinner

Time 30m

Number Of Ingredients 20

200g bow-shaped pasta, or use your favourite shape
3 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1 tsp dried oregano
16-20 cherry tomatoes
75g olives, pitted (you can use green or black)
½ small cucumber
1 red onion
100g feta cheese
kettle (optional)
medium saucepan
wooden spoon
timer
measuring spoons
mixing bowl
mixing spoon
colander
chopping board
sharp serrated knife
measuring scales

Steps:

  • Fill a medium saucepan with hot water from the tap until it's three-quarters full. Set the pan on the hob. Season the water with a pinch of salt, then turn the heat to medium-high - the water should start to boil after a minute or so. Slowly tip the pasta into the boiling water - do this carefully, as any splashes could burn your skin.
  • Holding the handle of the saucepan with one hand (use a cloth if it's hot), carefully stir the pasta with a long wooden spoon in the other hand - this will prevent the pasta from sticking together. Set a timer for 10 mins. Stir the pasta every minute or so, and keep checking the heat to make sure the water is gently boiling while the timer counts down.
  • While the pasta cooks, measure 3 tbsp extra virgin olive oil, 1 tbsp red wine vinegar and 1 tsp dried oregano into a mixing bowl. Season with some salt and black pepper, and mix well - this will make a zingy dressing for the pasta.
  • When the timer beeps, it's time to check if the pasta is cooked. To do this, scoop one piece of pasta out of the boiling water using the wooden spoon, tip it onto a plate and leave it to cool slightly. Taste the pasta: if it's soft, it's cooked through, but if it's still a little hard in the middle, it needs to cook for a bit longer. Set the timer for another 2 mins, then check again.
  • Place a large colander or sieve in the sink. When the pasta is cooked, turn off the heat and, using two hands, carefully carry the saucepan over to the sink and tip the pasta into the colander to drain away the hot water. Leave to cool for a few minutes in the colander, then tip the pasta into the mixing bowl with the dressing. Mix together until the pasta is coated in the dressing.
  • Put a chopping board on a work surface. Cut the cherry tomatoes in half by pinching each one between your thumb and index finger, and carefully slicing through the middle of the tomato with a small serrated knife. Slice the pitted olives in the same way, then tip all the tomatoes and olives into the pasta.
  • Put the cucumber on the chopping board and cut it in half lengthways. Lay the two halves on the board cut-side down, so they don't roll around. Cut each piece in half again, so you have four long, chunky pieces. Cut across the cucumber pieces in the other direction so you end up with small cucumber triangles. Tip these into the bowl with the pasta, tomatoes and olives.
  • Put the onion on the board and hold it securely. Cut off the pointy end, then cut the onion in half through the root end. Peel away the papery outer layers until you're left with just the shiny onion underneath. Lay each onion half on the board, cut-side down so it doesn't roll around. Holding onto the root end, carefully slice the halves into half-moon shapes, as thinly as you can. Stop when you get to the root. Tip the onions into the bowl.
  • Crumble the feta cheese into small pieces over the bowl, then gently mix everything together until well combined. Eat straightaway, or chill for up to a day before eating.

Nutrition Facts : Calories 363 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 1.26 milligram of sodium

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