Greekkalesalad Recipes

TRADITIONAL GREEK SALAD RECIPE

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.

GREEK SALAD

Steps:

• In a medium bowl, combine the couscous, kale, onion, olives, banana pepper, 1 teaspoon of the red wine vinegar and 1 tablespoon of the olive oil. Season with salt and pepper. Toss to coat.
• In a separate medium bowl, combine the cubanelle pepper, tomatoes and cucumbers. Add the parsley, remaining 1 teaspoon red wine vinegar and 1 tablespoon olive oil and salt to taste. Toss to coat.
• On a large plate or platter, arrange the couscous mixture in the center, then top with the cucumber and tomato mixture. Shingle the feta slices on top. Season the feta slices with the oregano, some salt and pepper and a drizzle of olive oil.

EASY GREEK SALAD

Steps:

• Add the chopped lettuce, tomato wedges, cucumber chunks, onion slices, halved olives, half the feta and some parsley to a large bowl.
• Combine the olive oil, vinegar, sugar, garlic, 1/4 teaspoon salt, pepper and chopped olives in a bowl or mason jar. Whisk or shake together until combined. Taste and adjust seasonings (I almost always add a little more sugar).
• Pour the dressing over the salad ingredients, then add some salt and pepper. Toss with tongs or clean hands. Just before serving, top with the remaining feta and squeeze a little lemon juice over the top.

CLASSIC GREEK SALAD

Steps:

• Soak the red onion in a bowl of heavily salted ice water, 15 minutes.
• Meanwhile, whisk the vinegar, lemon zest and juice, honey, dried oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Whisk in the olive oil in a slow, steady stream until emulsified. Add the tomatoes and olives and toss. Peel the cucumbers, leaving alternating strips of green peel. Trim the ends, halve lengthwise and slice crosswise, about 1/2 inch thick; add to the bowl with the tomatoes. Drain the red onion, add to the bowl and toss. Drain the feta and slice horizontally into 4 even rectangles. Divide the salad among plates. Top with the feta and oregano; drizzle with olive oil and season with pepper. Photograph by Johnny Miller

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.

GREEK SALAD I

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.

THE ULTIMATE GREEK SALAD

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 KALE SALAD

Steps:

• Preheat the oven to 400°F.
• In a large pot of boiling water, cook the kale leaves about 5 minutes, or until just tender. Drain and rinse under cold water to cool. Move the kale to a clean towel and squeeze dry. Fluff the leaves, coarsely chop them and move to a large bowl.
• Brush both sides of the pita breads with olive oil and bake 8 minutes, or until crisp. Cut the pita into wedges.
• In a small bowl, combine the 1/4 cup of olive oil with the lemon juice and crushed red pepper and season with salt and pepper. Add the grape tomatoes, olives and crumbled feta to the kale and toss. Add the dressing and toss to coat. Serve the kale salad with the toasted pita wedges. Enjoy!

TRADITIONAL GREEK SALAD

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.

GREEK SALAD

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 SALAD, THE BEST!

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.

GREEK SALAD

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.