Greek Style Tomato And Onion Salad Recipes

GREEK TOMATO SALAD

Steps:

• In a bowl, whisk together the vinegar, oil, oregano, basil, sugar, salt and pepper. Add red onion and green pepper; toss to coat. Stir in tomatoes, olives and cheese. Cover and refrigerate for at least 1 hour. Serve with a slotted spoon.

GREEK STYLE TOMATO AND ONION SALAD

Steps:

• Cut Tomatoes into wedges, slice the onion very fine, add to the tomatoes.
• place in a shallow dish, add the vinegar, oil and oregano, sir to mix well, cover and leave for a few hours. giving a sprinkle of salt before serving.
• with other salads at either a BBQ or with lasagna, steak or lamb.

GREEK CUCUMBER - TOMATO AND ONION SALAD

Steps:

• Place tomatoes, cucmbers, onion, olives, cheese and parsley in a bowl.
• Drizzle on the vinegar, oil, and add salt and pepper.
• Toss well.

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.

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 TOMATO SALAD

Steps:

• Gently mix tomatoes, cucumber, red onion, olives, 1/4 teaspoon chopped basil, and oregano together in a large bowl; top with feta cheese. Pour Greek dressing over salad and season with black pepper. Garnish salad with a sprig of fresh basil.

GREEK TOMATO SALAD

Steps:

• Wash, core and slice tomatoes 1/2-inch thick. Arrange slices on a platter or in a shallow wide bowl.
• Scatter onion and pepper slices over tomatoes and season everything with sea salt. Let sit 10 minutes to draw out juices.
• Break feta into rough chunks and scatter over salad. Sprinkle mint and oregano over top, drizzle generously with olive oil and serve.

GREEK CHICKEN AND TOMATO SALAD

Steps:

• Preheat the oven to 400 degrees. Season the chicken breasts well with salt and pepper. Toss them in a bowl with 2 tablespoons of the olive oil. Heat a grill pan or a cast iron pan over high heat. Sear the chicken breasts for about 2 minutes on each side, until grill marks appear if using a grill pan, or until nicely browned if using a regular pan. Transfer to a baking sheet and place in the oven. Roast for 10 to 15 minutes, or until a meat thermometer reads 165 degrees when inserted in the thickest part. Remove from the heat and allow to cool.
• Meanwhile place the sliced onion in a bowl and cover with water. Soak for 5 minutes, drain and rinse well. Drain on paper towels.
• When the chicken is cool enough to handle tear it into bite-size pieces or a little bigger than bite-size and place in bowl. Add the onion, tomatoes and olives. Season with salt and pepper and toss with the lemon juice, vinegar and remaining olive oil. Add the mint and feta and toss again.
• Line a platter or wide salad bowl with the lettuce. Top with the chicken and tomato salad, and serve.

GREEK TOMATO SALAD

Steps:

• Mix together vinegars, oil, salt and oregano.
• Add other ingredients.
• Marinate several hours in refrigerator to allow flavors to blend.
• Serve.