Greek Salad Recipes

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TRADITIONAL GREEK SALAD RECIPE



Traditional Greek Salad Recipe image

Simple traditional Greek Salad with ripe tomatoes, cucumbers, bell peppers, onions, olives and creamy feta cheese.

Provided by Suzy Karadsheh

Categories     Salad

Time 15m

Number Of Ingredients 10

1 medium red onion
4 Medium juicy tomatoes
1 English cucumber (hot house cucumber) (partially peeled making a striped pattern)
1 green bell pepper (cored)
Greek pitted Kalamata olives (a handful to your liking)
kosher salt (a pinch)
4 tbsp quality extra virgin olive oil
1-2 tbsp red wine vinegar
Blocks of Greek feta cheese (do not crumble the feta, leave it in large pieces)
1/2 tbsp dried oregano

Steps:

  • Cut the red onion in half and thinly slice into half moons. (If you want to take the edge off, place the sliced onions in a solution of iced water and vinegar for a bit before adding to the salad. I do this in the video).
  • Cut the tomatoes into wedges or large chunks (I sliced some into rounds and cut the rest in wedges).
  • Cut the partially peeled cucumber in half length-wise, then slice into thick halves (at least 1/2" in thickness)
  • Thinly slice the bell pepper into rings.
  • Place everything in a large salad dish. Add a good handful of pitted kalamata olives.
  • Season very lightly with kosher salt (just a pinch) and a bit of dried oregano.
  • Pour the olive oil and red wine vinegar all over the salad. Give everything a very gentle toss to mix (do NOT over mix, this salad is not meant to be handled too much).
  • Now add the the feta blocks on top and add a sprinkle more of dried oregano.
  • Serve with crusty bread.

Nutrition Facts : Calories 102.9 kcal, Sodium 2.8 mg, Fat 9.5 g, SaturatedFat 1.3 g, Carbohydrate 4.7 g, Fiber 1.1 g, Protein 0.7 g, ServingSize 1 serving

GREEK SALAD



Greek Salad image

Try Ina Garten's fresh Greek Salad recipe from Barefoot Contessa on Food Network for a colorful veggie dish that's studded with salty olives and feta cheese.

Provided by Ina Garten

Categories     appetizer

Time 50m

Yield 6 servings

Number Of Ingredients 14

1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick
1 red bell pepper, large-diced
1 yellow bell pepper, large-diced
1 pint cherry or grape tomatoes, halved
1/2 red onion, sliced in half-rounds
1/2 pound feta cheese, 1/2-inch diced (not crumbled)
1/2 cup calamata olives, pitted
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup good red wine vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil

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.

EASY GREEK SALAD



Easy Greek Salad image

This easy Greek Salad is made with plum tomatoes, cucumbers, red onion, bell pepper, kalamata olives, and crumbled feta cheese. Tossed with a lemon and red wine vinegar vinaigrette dressing, it's ready for a summer picnic!

Provided by Elise Bauer

Categories     Salad     Make-ahead     Quick and Easy     Greek     Salad

Time 15m

Yield 6

Number Of Ingredients 13

6 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon fresh chopped garlic
1 teaspoon red wine vinegar
1/2 teaspoon dried oregano or 1 teaspoon chopped fresh oregano
1/2 teaspoon dried dill, or 1 teaspoon chopped fresh dill
Salt and freshly ground black pepper
3 large plum tomatoes, seeded, coarsely chopped
3/4 cucumber, peeled, seeded, coarsely chopped
1/2 red onion, peeled, chopped
1 bell pepper, seeded, coarsely chopped
1/2 cup pitted black olives (preferably brine-cured), coarsely chopped
A heaping half cup crumbled feta cheese

Steps:

  • Make dressing: Whisk the olive oil, lemon juice, garlic, vinegar, oregano, and dill together until blended. Season to taste with salt and freshly ground black pepper. This can be prepared 3 hours ahead. Let stand at room temperature. Re-whisk before using.
  • Combine salad ingredients: Combine the tomatoes, cucumber, onion, bell pepper, olives in a bowl. Toss with dressing. Sprinkle with cheese and serve.

Nutrition Facts : Calories 197 kcal, Carbohydrate 9 g, Cholesterol 11 mg, Fiber 2 g, Protein 3 g, SaturatedFat 4 g, Sodium 253 mg, Sugar 4 g, Fat 18 g, ServingSize Serves 6, UnsaturatedFat 0 g

GREEK SALAD I



Greek Salad I image

This is an incredibly good Greek salad recipe, nice and tangy and even better in the summer when you use fresh vegetables!

Provided by Meesh

Categories     Salad     Green Salad Recipes     Romaine Lettuce Salad Recipes

Time 20m

Yield 6

Number Of Ingredients 12

1 head romaine lettuce- rinsed, dried and chopped
1 red onion, thinly sliced
1 (6 ounce) can pitted black olives
1 green bell pepper, chopped
1 red bell pepper, chopped
2 large tomatoes, chopped
1 cucumber, sliced
1 cup crumbled feta cheese
6 tablespoons olive oil
1 teaspoon dried oregano
1 lemon, juiced
ground black pepper to taste

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.

Nutrition Facts : Calories 265.3 calories, Carbohydrate 14.1 g, Cholesterol 22.3 mg, Fat 22.4 g, Fiber 5 g, Protein 6 g, SaturatedFat 6.1 g, Sodium 537.8 mg, Sugar 5.9 g

GREEK SALAD



Greek Salad image

Guzaria is Greek tapas: many little dishes that can be snacked on for a fulfilling meal. Old Athens would gather at small bars at the end of a hard day to find community members, discuss the day, and share food and drink at a leisurely pace over the course of the evening. Ouzo and cold beer are the suggested beverages with your Guzaria menu. Guzaria Menu: Greek Salad, Grilled Pita Bread, Greek Meatballs in Wine Sauce, Baked Gigantes Beans and Grilled Shrimp.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 12m

Yield 4 servings

Number Of Ingredients 14

3 vine ripe tomatoes, cut into chunks
1 red onion, thinly sliced
1/2 European seedless cucumber, cut into bite-size chunks
1 small red bell pepper, seeded and chunked
1 small green bell pepper, seeded and chunked
1 cubanelle pepper, seeded and chunked
1 cup Kalamata black olives
Several sprigs fresh flat-leaf parsley, about 1/2 cup
2 (1/4 pound) slices imported Greek feta
1/4 cup (a couple of glugs) extra-virgin olive oil
3 tablespoons (3 splashes) red wine vinegar
1 teaspoon dried oregano, crushed in palm of your hand
Coarse salt and black pepper
Pita breads

Steps:

  • Combine vegetables, olives, and parsley in a large bowl. Rest sliced feta on the top of salad. Combine oil, vinegar, and oregano in a small plastic container with a lid. Shake vigorously to combine oil and vinegar and pour over salad and cheese. Season with salt and pepper and let the salad marinate until ready to serve. Serve salad with pita bread blistered and warmed on a hot griddle or grill pan.

INA GARTEN'S GREEK SALAD



Ina Garten's Greek Salad image

This is Ina Garten's highly rated Greek Salad recipe, featured on Food Network. The dressing is to die for!

Provided by Faux Chef Lael

Categories     Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 14

1 English cucumber, unpeeled, seeded, and sliced 1/4-inch thick
1 red bell pepper, large-diced
1 yellow bell pepper, large-diced
1 pint cherry tomatoes, halved (or grape tomatoes)
1/2 red onion, sliced in half-rounds
1/2 lb feta cheese, 1/2-inch diced (not crumbled)
1/2 cup kalamata olive, pitted
2 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup good red wine vinegar
1 teaspoon kosher salt (NOT table salt or sea salt)
1/2 teaspoon fresh ground black pepper
1/2 cup olive oil

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.
  • Tips from me:
  • To reduce the sharpness of the onion, soak the sliced onion in ice cold water for 30 minutes and pat with paper towels to dry, before adding to salad.
  • To cut down on prep time, place a single layer of cherry/grape tomatoes between two Tupperware lids (or flat plates, etc.) and slice through all of them at once, using a sharp knife.

Nutrition Facts : Calories 311.5, Fat 27.6, SaturatedFat 8.4, Cholesterol 33.8, Sodium 905.2, Carbohydrate 10.6, Fiber 2.2, Sugar 4.9, Protein 7

GREEK SALAD



Greek salad image

Make a fresh and colourful Greek salad in no time. It's great with grilled meats at a barbecue, or on its own as a veggie main

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Side dish

Time 15m

Yield Serves 4 as a side - easily doubled for main course

Number Of Ingredients 7

4 large vine tomatoes, cut into irregular wedges
1 cucumber, peeled, deseeded, then roughly chopped
½ a red onion thinly sliced
16 Kalamata olives
1 tsp dried oregano
85g feta cheese, cut into chunks (barrel matured feta is the best)
4 tbsp Greek extra virgin olive oil

Steps:

  • Place 4 large vine tomatoes, cut into wedges, 1 peeled, deseeded and chopped cucumber, ½ a thinly sliced red onion, 16 Kalamata olives, 1 tsp dried oregano, 85g feta cheese chunks and 4 tbsp Greek extra virgin olive oil in a large bowl.
  • Lightly season, then serve with crusty bread to mop up all of the juices.

Nutrition Facts : Calories 270 calories, Fat 24 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 2.64 milligram of sodium

GREEK SALAD DRESSING



Greek Salad Dressing image

Homemade Greek salad dressing doesn't get much easier. If you don't have lemon juice on hand, replace it with additional vinegar. —Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 5m

Yield 3/4 cup.

Number Of Ingredients 8

1/2 cup olive oil
1/4 cup red wine vinegar
2 tablespoons lemon juice
2 garlic cloves, minced
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried oregano

Steps:

  • In a jar with a tight-fitting lid, combine all ingredients; shake well.

Nutrition Facts : Calories 163 calories, Fat 18g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 217mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

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

THE ULTIMATE GREEK SALAD



The Ultimate Greek Salad image

This is the most delicious salad - fresh and wonderful-tasting. FYI, lettuce can very much be a part of any greek salad - if you want it to. We like lettuce in my family and I often add it. It would not be 'authentic' in a Horiatiki (village) salad, but who cares?

Provided by evelynathens

Categories     Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 12

6 tablespoons olive oil
1 1/2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
2 garlic cloves, minced
1 teaspoon dried oregano (Mediterranean is best)
1 head lettuce, torn into bite-size pieces ((I use Romaine)
3 large plum tomatoes, seeded and coarsely chopped
1 English cucumber, peeled and coarsely chopped (the long, thin, almost seedless ones)
1 medium red onion, cut into thin rings and soaked for 10 minutes in a small bowl of ice water to make it less sharp
1 small green pepper, cut into thin rings
3/4 cup kalamata olive
3/4 cup crumbled feta cheese

Steps:

  • Whisk dressing ingredients together until blended.
  • Season to taste.
  • Drain onion from ice water and pat dry with paper towels.
  • Combine all salad ingredients, except cheese, in large bowl.
  • Toss with dressing.
  • Sprinkle cheese over and serve.

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

TRADITIONAL GREEK SALAD



Traditional Greek Salad image

This tart and crispy salad complements a variety of entrees, from casseroles and meats to pasta and pizza. "It's one of my favorite dishes," notes Valerie Belley from St. Louis, Missouri.

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 12 servings.

Number Of Ingredients 12

1 medium head iceberg lettuce, torn
2 medium cucumbers, sliced
3 small tomatoes, cut into wedges
2 cans (2-1/4 ounces each) sliced ripe olives, drained
2 green onions, chopped
2 packages (4 ounces each) crumbled feta cheese
DRESSING:
1/4 cup olive oil
3 tablespoons red wine vinegar
1 teaspoon dried oregano
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large salad bowl, combine the lettuce, cucumbers, tomatoes, olives, onions and feta cheese. In a small bowl, whisk the dressing ingredients. Drizzle over salad and toss to coat.

Nutrition Facts : Calories 119 calories, Fat 9g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 380mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

GREEK SALAD



Greek Salad image

A Greek Salad is a terrific accompaniment for kebabs.

Categories     Salad     Leafy Green     Olive     Tomato     Feta     Cucumber     Summer     Bon Appétit

Yield Makes about 4 1/2 cups

Number Of Ingredients 10

3/4 pound tomatoes, seeded, diced (about 2 cups)
2 cups diced seeded peeled cucumber (from about 1 large)
1 cup diced red bell pepper (from about 1 large)
1/4 cup pitted kalamata olives or other brine-cured black olives, halved
1/4 cup diced red onion
3 tablespoons chopped fresh Italian parsley
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons red wine vinegar
1/2 teaspoon dried oregano
1/4 cup crumbled feta cheese (about 2 ounces)

Steps:

  • Toss first 9 ingredients in medium bowl to blend. Gently mix in cheese. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)

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BEST GREEK SALAD RECIPE - JOYFOODSUNSHINE
2021-06-30 To make the Greek Salad, combine the ingredients and pita croutons in a large serving bowl. Be sure to save about 2 tablespoons of each ingredient (cucumbers, tomatoes, onions, cheese, etc.) to top the salad with after dressing for presentation. Then, toss the salad with dressing and top with remaining ingredients.
From joyfoodsunshine.com
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GREEK SALAD RECIPE WITH FETA - THE FOOD CHARLATAN
2018-08-21 Make the vinaigrette: In a large bowl, combine red wine vinegar, garlic, salt, pepper, sugar, and oregano. Whisking constantly, slowly drizzle the olive oil over the mixture so that it emulsifies. Set aside. Slice the onions very thin, and place in a small bowl. Cover with cold water and set aside for 10 minutes or so.
From thefoodcharlatan.com
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SALADWORKS GREEK SALAD - THERESCIPES.INFO
https://fastfoodnutrition.org › saladworks › greek-salad. All information about healthy recipes and cooking tips
From therecipes.info
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8 BEST GREEK SALAD RECIPES - EASY IDEAS FOR GREEK SALADS
2015-01-08 5 of 8. Greek Salad Sandwich. Turn the makings of a Greek salad with chickpeas into a masterful sandwich. Recipe: Greek Salad Sandwich. Courtesy of Martha Stewart Living Omnimedia. 6 of 8. Baby ...
From delish.com
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THE BEST AUTHENTIC GREEK SALAD - HORIATIKI - OLIVE TOMATO
An authentic recipe for the famous Greek Salad: Summer tomatoes, crisp cucumber, sharp onion, green peppers, Kalamata olives, olive oil and of course feta make up this famous summer salad. Course: Appetizer, Salad. Cuisine: Greek, Mediterranean. Keyword: Greek Salad. Servings: 3. Calories: 200 kcal. Author: OliveTomato.com. Print Recipe Pin Recipe. …
From olivetomato.com
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GREEK SALAD RECIPES | BBC GOOD FOOD
This easy Greek classic with red onion, cucumber and olives is made more filling with chickpeas and pan-fried feta Lamb kebabs & Greek salad 8 ratings Skewer your meat and griddle to your preference and serve with a healthy salad of tomatoes, olives and feta Greek island salad with chicken & avocado 7 ratings
From bbcgoodfood.com
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HORIATIKI (GREEK SALAD) RECIPE - SERIOUS EATS
2019-03-27 Topping the salad with slabs of feta, instead of crumbling the cheese and mixing it in, allows diners to control just how much they get in each bite. Pitting the olives makes for easier eating at the table. A quick soak in red wine vinegar tames onion's raw pungency and adds a tart pop of flavor to each thin slice.
From seriouseats.com
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GREEK SALAD DRESSING RECIPE - SIMPLYRECIPES.COM
2022-05-10 Combine the ingredients: In a half-pint or larger screw-top jar, add the garlic, olive oil, red wine vinegar, lemon juice, oregano, salt, red pepper flakes, honey, if using, and Dijon mustard. Screw on the lid tightly. Lori Rice / Simply Recipes.
From simplyrecipes.com
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BEST GREEK SALAD RECIPE | DOWNSHIFTOLOGY
2018-08-18 How to Make Greek Salad Dressing. Greek salad dressings are just as easy as their namesake salad recipe. With just a few ingredients including olive oil, red wine vinegar, lemon juice, minced garlic, Dijon mustard, dried oregano, salt and pepper. Make sure to check out my Greek Salad Dressing recipe. Even though the salad dressing is simple and ...
From downshiftology.com
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GREEK SALAD RECIPES | ALLRECIPES
Maroulosalata (Greek Romaine Salad) Rating: 5 stars. 1. In Greece, maroulosalata is one of the most common salads. The simple ingredient list shouldn't fool you--it's such a light, crunchy, refreshing salad that is full of flavor. I particularly love it alongside roast or grilled meats.
From allrecipes.com
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