GREEK CUCUMBER SALAD
Make and share this Greek Cucumber Salad recipe from Food.com.
Provided by HeatherN
Categories Low Protein
Time 30m
Yield 3 cups, 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine the cucumbers, tomatoes, chickpeas, olives, scallions and parsley in a large bowl.
- Whisk together lemon juice, garlic, sugar, salt and pepper for the vinaigrette in a bowl.
- Drizzle olive oil into lemon juice mixture in a steady stream.
- Stir in mint and adjust seasonings to taste.
- Toss salad with vinaigrette just before serving. Serve at room temperature.
- Serve with toasted pita bread pieces, if desired.
Nutrition Facts : Calories 86.7, Fat 5.5, SaturatedFat 0.8, Sodium 106, Carbohydrate 8.8, Fiber 1.9, Sugar 2.1, Protein 1.7
GREEK STYLE CUCUMBER SALAD
My new favorite cucumber salad. The addition of garlic and cumin adds a new twist the traditional versions.
Provided by Lorac
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, combine sour cream, salt, pepper and cumin, whisk until blended.
- Place cucumber, green onion, dill and garlic in a serving bowl.
- Add the sour cream mixture and toss.
- If desired, add lemon juice to taste.
Nutrition Facts : Calories 138.1, Fat 12.2, SaturatedFat 7.5, Cholesterol 25.3, Sodium 324, Carbohydrate 6, Fiber 0.6, Sugar 1.5, Protein 2.5
GREEK STYLE CUCUMBER SALAD
This recipe for Greek Style Cucumber Salad is truly delicious! Perfectly fresh and crisp with bright and tangy flavors such as tarragon vinegar, crunchy cucumbers, feta cheese, and tender tomatoes, you're going to love this salad that is prepared in about 10 minutes! Perfect alongside any main course or protein for a light, yet flavorful experience.
Provided by Michaela Kenkel
Categories Salad
Time 10m
Number Of Ingredients 10
Steps:
- In a large bowl, toss together cucumbers, tomatoes, onion and olives.
- Whisk together olive oil, Tarragon vinegar and oregano, pour over salad and mix to combine.
- Add in feta cheese, combine.
- Salt and Pepper to taste. Add in tarragon if desired.
- Refrigerate and serve cold.
Nutrition Facts : Calories 104 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 7 milligrams cholesterol, Fat 9 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 144 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
CUCUMBER GREEK SALAD
This Cucumber Greek Salad is light and refreshing, and full of healthy ingredients. With minimal prep, it makes an easy side dish for any meal!
Provided by Ashlyn Edwards | Belle of the Kitchen
Categories Side
Time 10m
Number Of Ingredients 9
Steps:
- In a large bowl, combine cucumbers, tomatoes, and onions.
- In a smaller bowl, mix the olive oil, lemon juice, and dried oregano. Pour over the vegetables and mix well. Season salad with salt and pepper.
- Sprinkle feta cheese and olives over the top of salad and mix. Taste and adjust spices if need be. Refrigerate until ready to eat. Enjoy!
Nutrition Facts : Calories 103 kcal, Carbohydrate 4 g, Protein 2 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 8 mg, Sodium 108 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
GREEK SALAD
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
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.
GREEK CUCUMBER SALAD
A yummy Greek salad that is easy and tasty!
Provided by apak
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 12
Steps:
- Mix tomatoes, cucumber, green bell pepper, and onion together in a large bowl.
- Whisk vinegar, sugar, olive oil, black pepper, salt, and garlic together in a small bowl; pour over vegetables. Add olives; toss to coat. Divide salad among four plates; top each serving with feta cheese.
Nutrition Facts : Calories 400 calories, Carbohydrate 22.9 g, Cholesterol 25.1 mg, Fat 32 g, Fiber 2.5 g, Protein 6.7 g, SaturatedFat 7.4 g, Sodium 2294.1 mg, Sugar 10.1 g
GREEK CHICKEN WITH CUCUMBER-FETA SALAD
This meal has the flavors of a Greek combination plate with chicken souvlaki, Greek salad and tzatziki, but it is streamlined for the home cook. Boneless chicken thighs are coated with herby, garlicky yogurt, then seared until tender inside and crusty and browned outside. Extra yogurt dresses cucumbers and tomatoes that have had a chance to drain with salt so they taste their most vivid. Feta and olives add briny bites to the creamy, crunchy salad, but feel free to incorporate other elements of Greek salad or tzatziki, like romaine lettuce, bell peppers, mint or dill, toasted walnuts or thinly sliced red onion. Eat with lemon potatoes or toasted pita.
Provided by Ali Slagle
Categories dinner, easy, poultry, salads and dressings, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large bowl, stir together the yogurt and garlic; season to taste with salt and pepper. Transfer 1/2 cup of the yogurt to a medium bowl and reserve for Step 5.
- Coat the chicken: To the large bowl, add the oregano and stir to combine. Season the chicken all over with 1 1/2 teaspoons salt and a few grinds of pepper. Add the chicken to the large bowl and turn to coat; set aside.
- Start the salad: Smash the cucumbers with the side of your knife until craggy and split. Rip into ½- to 1-inch pieces and transfer to a colander placed in the sink. Slice or chop the tomatoes into bite-size pieces. Add to the cucumbers along with 1 ½ teaspoons salt. (It may seem like a lot of salt, but most will drain away.) Toss to combine and leave to drain.
- In a large nonstick or well-seasoned cast-iron skillet, heat the olive oil over medium. Scrape excess marinade off the chicken, then cook the chicken in batches, adding oil to the pan if necessary, until it's well browned and releases from the pan, 5 to 7 minutes. Flip and cook until cooked through, another 5 to 7 minutes. Transfer to plates to rest. (For grilling info, see Tip.)
- To the medium bowl of yogurt, add the feta and mash with a fork until a chunky paste forms. Shake the cucumbers and tomatoes to get rid of any excess moisture. Add to the feta yogurt along with the olives and stir until coated. The balance is dependent on your produce and feta, so season to taste with salt and pepper until flavors are vivid. Eat alongside the chicken.
GREEK CUCUMBER BEAN SALAD
I make this salad to last all week for my work lunch. It's very versatile in that you could add different types of beans or even a different flavor dressing to your taste. I like to use enough Kalamata olives that I have one in almost every bite! You could easily cut this recipe in half to serve for dinner.
Provided by Julie Galatocky
Time 2h25m
Yield 8
Number Of Ingredients 12
Steps:
- Combine great northern beans, fava beans, Kalamata olives, cucumbers, carrots, onion, and parsley in a large salad bowl.
- Whisk lemon juice, olive oil, salt, and pepper together in a small glass measuring cup until it thickens slightly. Pour over the salad and mix well.
- Add feta cheese and toss to combine. Cover and refrigerate until flavors have blended, about 2 hours.
Nutrition Facts : Calories 424.4 calories, Carbohydrate 30.4 g, Cholesterol 25.3 mg, Fat 29.3 g, Fiber 6.4 g, Protein 12.7 g, SaturatedFat 7.4 g, Sodium 1580.8 mg, Sugar 4.4 g
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