Greekmilletsalad Recipes
TRADITIONAL GREEK SALAD RECIPE
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
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
MEDITERRANEAN GREEK SALAD
This is a great salad to take to a barbeque. All ingredients are approximate, so add more or less of any ingredient depending on your own taste.
Provided by Heather
Categories Salad Vegetable Salad Recipes
Time 10m
Yield 8
Number Of Ingredients 6
Steps:
- In a large salad bowl, toss together the cucumbers, feta cheese, olives, roma tomatoes, sun-dried tomatoes, 2 tablespoons reserved sun-dried tomato oil, and red onion. Chill until serving.
Nutrition Facts : Calories 130.6 calories, Carbohydrate 9.3 g, Cholesterol 25 mg, Fat 8.8 g, Fiber 2.1 g, Protein 5.5 g, SaturatedFat 4.6 g, Sodium 486.4 mg, Sugar 4.5 g
GREEK MILLET SALAD
The millets are a group of small seed species of cereal crop or grains,widely grown around the world for food and fodder. They are small-seeded grasses grown in difficult production environments. It was millets, rather than rice, that formed important parts of prehistoric diet in Chinese Neolithic and Korean. It can be purchased in a health food store
Provided by Marlitt
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Boil the millet in the vegetable broth and simmer for about 20 minutes.
- Take pot off the heat pot a lid on and let cool.
- Slice or dice the vegetables (cucumber, tomatoe, and peppers)and put into a salad bowl.
- Carefully fold in the cooled millet.
- Crumble the feta cheese over top.
- Whisk the remaining ingredients for the dressing and pour over the salad.
Nutrition Facts : Calories 237.1, Fat 15.4, SaturatedFat 4.6, Cholesterol 17.8, Sodium 825.2, Carbohydrate 20, Fiber 3.2, Sugar 4.6, Protein 6
MINTY GREEK SALAD
Provided by Trisha Yearwood
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large bowl, combine the feta cheese, tomatoes, olives and cucumbers. In a small bowl, mix the olive oil and lemon juice and season with salt and pepper. Pour the dressing mixture over the vegetables. Garnish with the mint.
GREEK MEZZE SALAD
Our favorite Mediterranean foods all on one plate! We're talking lemony yogurt, cucumber salad, roasted za'atar chickpeas, and grape leaves in this Greek Mezze Salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 35m
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees. On a rimmed baking sheet, toss chickpeas with 6 tablespoons oil and za'atar. Season with kosher salt and pepper. Roast 15 minutes. Add pitas to sheet, stir to coat, and roast until chickpeas and pitas are crisp, about 10 minutes more.
- Meanwhile, stir together yogurt and zest; season with salt and pepper. In a bowl, toss together radishes, cucumbers, lemon juice, and remaining 2 tablespoons oil. Season with kosher salt and pepper. Just before serving, dollop plates with yogurt mixture; top each with cucumber salad, chickpea mixture, and 2 grape leaves. Garnish with mint, more za'atar, and drizzles of oil; serve.
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4.8/5 (4)Total Time 10 minsCategory Salad, Side DishCalories 206 per serving
- Chop, slice and assemble all the salad ingredients in a large mixing bowl. Refrigerate until ready to eat.
- In a small mason jar, add all the ingredients for dressing and tightly secure the lid. Shake the jar vigorously for a few seconds until the dressing is fully mixed. Alternatively, assemble dressing in a bowl and whisk till combined.
- When ready to eat, pour the dressing over the salad and toss with tongs or salad spoons until well mixed.
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