Greek Summer Salad Anamikti Salata Recipes

GREEK SUMMER SALAD

Greek Summer Salad image

This is my adaptation of the Greek "village" salad. I believe the customary tradition is to use olive oil as dressing, but I was looking for something creamy when I sat down to make the salad. If you can find it, I recommend using Uncle Dan's Mediterranean Garlic dressing mix (usually found near the ranch dressing mixes) and making your own dressing as directed instead of using premade Caesar dressing. I've only listed Caesar because it is the closest comparable dressing that I can think of. The cooking time listed is the amount of time the salad needs to chill.

Provided by queenofeats

Categories Lunch/Snacks

Time 1h15m

Yield 3 cups, 6 serving(s)

Number Of Ingredients 7

Ingredients

1/2 cup caesar salad dressing
1/2 lb cherry tomatoes
1/2 cup feta cheese, crumbled
2 tablespoons balsamic vinegar
1 cucumber, cubed
1/4 cup onion, diced
1/4 cup kalamata olive (optional)

Steps:

In a large bowl, mix the dressing and balsamic vinegar together for a minute or two until well combined.
Add the other ingredients. There is no order that works best here; the dish is meant to be a simple and rustic one.
If you are using the olives, feel free to add them at this time. My husband isn't fond of olives, so when I make this dish, I typically add them to my portion alone so that he doesn't have to "weed" them out. If there are no picky eaters in your family then just toss them in!
Toss the salad until all the ingredients are coated in the dressing.
Cover and chill in the refrigerator for at least one hour before serving. This will give the dressing time to thicken up and further coat the other ingredients.
Serve and enjoy! This is a great compliment to just about any dish and is wonderful for those summer meals when you're looking for something nice and cool to relax with!

GREEK SALAD

Greek Salad image

While diner-style Greek salads made with chopped romaine, crumbled feta and often grilled chicken have become ubiquitous in American restaurants, a traditional Greek salad, or horiatiki salata, is a simpler affair. An assembled salad of large-diced vegetables with Kalamata olives and sometimes capers, this salad has no greens at all, and the feta is served sliced on top of the salad rather than crumbled and tossed into it. A traditional Greek salad is dressed lightly with olive oil and red wine vinegar; this recipe adds garlic and oregano. To make the salad into a satisfying vegetarian main course, throw in a can of drained and rinsed chickpeas.

Provided by Lidey Heuck

Categories dinner, easy, lunch, quick, weekday, salads and dressings, vegetables, main course, side dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

2 tablespoons red wine vinegar
1 small garlic clove, grated or finely minced
1/4 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup olive oil
1 pound ripe red tomatoes, cored and cut into wedges (2 or 3 tomatoes)
1 English cucumber, halved lengthwise and sliced 1/2-inch thick
1 green bell pepper, cored, halved lengthwise and sliced 1/4-inch thick
3/4 cup Kalamata olives
1 tablespoon capers, drained
1/2 medium yellow or red onion, very thinly sliced into rings
8 ounces Greek feta cheese, sliced 1/2-inch thick

Steps:

In a bowl or small glass measuring cup, whisk together the vinegar, garlic, oregano, salt and pepper. Gradually whisk in the olive oil, then set aside.
Arrange the tomatoes, cucumber and bell pepper in a large shallow serving bowl. Scatter the olives, capers and onions on top, then drizzle about half the dressing evenly over the salad.
Place the slices of feta on top of the salad and drizzle with additional dressing to taste. Serve at room temperature.

GREEK SUMMER SALAD (ANAMIKTI SALATA)

Greek Summer Salad (Anamikti Salata) image

Make and share this Greek Summer Salad (Anamikti Salata) recipe from Food.com.

Provided by BakinBaby

Categories Vegetable

Time 5m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 -5 large tomatoes (seeded & diced)
1 red onion (sliced in long strips)
1 red pepper (sliced in long strips)
1 green pepper (sliced in long strips)
1 cucumber (seeded & sliced in 1/2-inch slices)
15 -20 stuffed green olives
1/8 cup parsley (finely chopped)
1 teaspoon oregano
salt & freshly ground black pepper (to taste)
1/4 cup olive oil (about)

Steps:

Combine all ingredients (except olive oil in a large bowl).
Toss to combine, sprinkle with olive oil ( about 1/4 cup).
Chill for 30 min., serve chilled.

Nutrition Facts : Calories 189.6, Fat 14.1, SaturatedFat 2, Sodium 14.2, Carbohydrate 16, Fiber 4.1, Sugar 9.2, Protein 3

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