Grilled Greek Salad Recipes

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GRILLED GREEK SALAD



Grilled Greek Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cut 3 romaine hearts in half lengthwise. Brush the cut sides with olive oil and season with salt and pepper. Grill cut-side down over medium-high heat until well marked, 1 to 2 minutes, then flip and cook 1 more minute. Transfer to a cutting board and chop. Toss with Greek salad dressing, chopped tomatoes, sliced red onion and cucumber, kalamata olives and crumbled feta.

GRILLED SHRIMP GREEK SALAD



Grilled Shrimp Greek Salad image

Categories     Salad     Tomato     Feta     Shrimp     Summer     Grill/Barbecue     Gourmet

Yield Makes 4 (main course)servings

Number Of Ingredients 13

4 tablespoons fresh lemon juice
4 tablespoons olive oil plus additional for brushing
1 tablespoon finely chopped fresh oregano
1 garlic clove, minced
1 pint cherry tomatoes, halved
1/2 English cucumber, cut into 1/2-inch pieces
1/2 small red onion, thinly sliced
1 lb large (20 to 24 per lb) shrimp, shelled and deveined
2 (8-inch) pita loaves (preferably pocketless)
1 yellow bell pepper, sides cut off and remainder discarded
6 oz feta, cut into 1/2-inch cubes
Special Equipment
6 (8-inch) bamboo skewers, soaked in warm water 15 minutes

Steps:

  • Prepare grill for cooking.
  • Make dressing:
  • Whisk together 2 tablespoons lemon juice, 3 tablespoons oil, half of oregano, half of garlic, and salt and pepper to taste in a large bowl.
  • Gently stir tomatoes, cucumber, and onion into dressing and let stand at room temperature while grilling.
  • Marinate shrimp:
  • Whisk together remaining 2 tablespoons lemon juice and remaining oregano and garlic in a large bowl. Stir in shrimp until well coated and marinate at room temperature 10 minutes.
  • Grill pitas and bell pepper while shrimp marinates:
  • Lightly brush pitas and bell pepper on both sides with some oil and season with salt and pepper. Grill pitas on an oiled rack set 5 to 6 inches over glowing coals until browned and slightly crisp, about 2 minutes on each side, then transfer to a rack to cool (pitas will continue to crisp as they cool).
  • Grill bell pepper until just softened, about 1 1/2 minutes on each side.
  • Grill shrimp:
  • Add remaining tablespoon oil to shrimp and toss to coat. Thread 4 shrimp lengthwise, each facing in same direction (so shrimp will lay flat on grill), on each skewer without crowding. Season shrimp with salt and pepper.
  • Grill shrimp until just cooked through, about 2 minutes on each side.
  • Break pitas into bite-size pieces and coarsely chop bell pepper. Remove shrimp from skewers and gently stir into tomato mixture with pitas, bell pepper, feta, and salt and pepper to taste.

GREEK-INSPIRED GRILLED WEDGE SALAD



Greek-Inspired Grilled Wedge Salad image

Grilled romaine salad with a Greek twist!

Provided by Mangia! Mangia!

Categories     Salad     Green Salad Recipes     Romaine Lettuce Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon dried mixed herbs
½ teaspoon coarse sea salt
cracked black pepper to taste
1 tablespoon extra-virgin olive oil
2 hearts of romaine, halved lengthwise
2 vine-ripened tomatoes, diced
½ cup diced cucumber
½ cup diced red onion
½ cup crumbled feta cheese
10 halved Kalamata olives

Steps:

  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Whisk oil, balsamic vinegar, and mixed herbs in a small bowl. Add salt and pepper.
  • Place romaine halves cut-sides up on a work surface. Drizzle with oil and sprinkle with salt and pepper.
  • Grill romaine, cut-sides down until slightly caramelized, 2 to 3 minutes.
  • Plate grilled romaine cut-sides up. Top with tomatoes, cucumber, onion, feta cheese, and olives. Drizzle with dressing and serve.

Nutrition Facts : Calories 214.8 calories, Carbohydrate 12 g, Cholesterol 16.7 mg, Fat 17.1 g, Fiber 3.7 g, Protein 5.1 g, SaturatedFat 4.6 g, Sodium 597 mg, Sugar 6.2 g

GRILLED GREEK CHICKEN



Grilled Greek Chicken image

The secret to this simple grilled chicken is a very powerful marinade and 'roasting' it slowly over semi-indirect heat on the grill.

Provided by Chef John

Categories     World Cuisine Recipes     European     Greek

Time 4h35m

Yield 6

Number Of Ingredients 9

6 cloves garlic (or more to taste), crushed or very finely minced
2 tablespoons dried oregano
1 teaspoon red pepper flakes, or to taste
1 teaspoon freshly ground black pepper
½ cup lemon juice
¼ cup olive oil
1 tablespoon distilled white vinegar
6 chicken leg quarters
1 lemon, cut into wedges

Steps:

  • Whisk garlic, oregano, red pepper flakes, black pepper, lemon juice, olive oil, and vinegar together in a large bowl.
  • Make 2 slashes on the skin side down to the bone in the thigh section and 1 in the leg section of each leg quarter. This will help infuse pieces with marinade and allow faster cooking on the grill. Season both sides of chicken generously with kosher salt. Transfer to bowl with marinade and thoroughly coat all sides. Cover and marinate in refrigerator 4 to 12 hours.
  • Transfer chicken to paper-towel-lined sheet pan to drain slightly.
  • Place leg quarters on grill skin side down over semi-direct heat (avoid intense direct heat so chicken cooks evenly and skin doesn't burn). Cook 6 or 7 minutes. Turn chicken and cook another 6 to 7 minutes. Continue cooking and turning until internal temperature reaches 165 degrees F (74 degrees C), 8 to 10 more minutes. Serve with lemon wedges.

Nutrition Facts : Calories 449.3 calories, Carbohydrate 4.5 g, Cholesterol 139.8 mg, Fat 29.7 g, Fiber 1.1 g, Protein 40 g, SaturatedFat 7 g, Sodium 133.7 mg, Sugar 0.6 g

GRILLED GREEK SUMMER SALAD



Grilled Greek Summer Salad image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 2h40m

Yield 4 servings

Number Of Ingredients 20

1/2 cup red wine vinegar
2 tablespoons honey
1 teaspoon Dijon mustard
1 teaspoon dried oregano
1 clove garlic, minced or zested with a rasp grater
1/2 cup olive oil
Salt and freshly cracked black pepper
Salt and freshly cracked black pepper
4 boneless, skinless chicken breasts
Vegetable oil, for oiling grill grates
2 hearts romaine lettuce, halved
Vegetable oil, for oiling romaine
Salt and freshly cracked black pepper
Salt and freshly cracked black pepper
2 cups grape tomatoes, halved
1 cup feta crumbles
1 cup kalamata olives, pitted and chopped
1 English cucumber, diced
1/2 red onion, thinly sliced
Sea salt

Steps:

  • For the sweet Greek dressing: Whisk together the vinegar, honey, mustard, oregano and garlic in a bowl. Slowly stream in the olive oil while whisking. Add salt and pepper to taste. Measure out 1/2 cup of the dressing for marinating the chicken. Set aside the remaining dressing for drizzling on the salad.
  • For the chicken: Put the chicken in a nonreactive container, pour the reserved 1/2 cup sweet Greek dressing over it and toss to coat. Marinate the chicken, refrigerated, for 2 hours.
  • Preheat a grill to medium heat.
  • Oil the grill grates with vegetable oil. Grill the chicken until golden on each side and the internal temperature registers 165 degrees F, 7 to 8 minutes per side. Let rest before slicing.
  • For the salad: Brush each romaine half with vegetable oil and season with salt and pepper. Grill on high on the cut sides until slightly charred, 2 to 3 minutes.
  • Place a seared romaine half on a serving plate. Line up some tomatoes, feta, olives, cucumbers, onions and sliced chicken atop the romaine. Repeat with the remaining ingredients. Drizzle with the sweet Greek dressing. Garnish with cracked black pepper and sea salt and serve.

GRILLED GREEK POTATO SALAD



Grilled Greek Potato Salad image

Make and share this Grilled Greek Potato Salad recipe from Food.com.

Provided by SarahBeth

Categories     Potato

Time 50m

Yield 16 1 cup servings, 16 serving(s)

Number Of Ingredients 15

3 lbs small red potatoes, halved
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 large yellow sweet pepper, chopped
1 large sweet red pepper, chopped
1 medium red onion, halved and sliced
1 medium cucumber, chopped
1 1/4 cups grape tomatoes, halved
1/2 lb fresh mozzarella cheese, cubed
3/4 cup greek vinaigrette
1/2 cup Greek olive, halved
1 (2 1/4 ounce) can sliced ripe olives, drained
2 tablespoons fresh oregano, minced
dried oregano

Steps:

  • Drizzle potatoes with oil and sprinkle with salt and pepper and toss to coat.
  • Grill potatoes, covered, over medium heat for 20-25 minutes or until tender.
  • Place in a large bowl. Add the remaining ingredients; toss to coat.
  • Serve salad warm or cold.

GREEK SALAD WITH GRILLED CHICKEN



Greek Salad With Grilled Chicken image

We love greek salad in our house so by adding grilled chicken you now have a meal. Serve oregano breadsticks on the side. To save time buy packaged, prewashed romaine lettuce. This main dish salad is from Cooking Light.

Provided by heather in Ont

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 16

1/4 cup fat-free low-sodium chicken broth
2 tablespoons red wine vinegar
1 teaspoon sugar
1 teaspoon dried oregano
2 teaspoons olive oil
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 garlic clove, minced
1 lb boneless skinless chicken
cooking spray
8 cups romaine lettuce, torn
1 cup cucumber, sliced
8 kalamata olives, pitted and halved
4 plum tomatoes, quartered lengthwise
2 slices red onions, 1/4 inches thick (separate into rings)
1/4 cup feta cheese, crumbled

Steps:

  • Prepare grill or broiler.
  • Combine first 8 ingredients in a large bowl. Brush the chicken with 2 tablespoons dressing.
  • Place chicken on a grill rack or broiler pan coated with cooking spray, cook 5 minutes on each side or until chicken is done. Cut into 1/4 inch thick slices.
  • Add lettuce and next 4 ingredients (through to onion) to remaining dressing in large bowl, toss well.
  • Divide salad evenly among 4 plates, top each with serving with chicken and cheese.
  • Yield: 4 servings (serving size: 2 cups salad, 3 ounces chicken and 1 tablespoon cheese).

Nutrition Facts : Calories 228.7, Fat 8.7, SaturatedFat 2.6, Cholesterol 81.2, Sodium 608.8, Carbohydrate 9.9, Fiber 3.4, Sugar 5, Protein 27.9

GRILLED PITA WITH GREEK SALAD



Grilled Pita with Greek Salad image

Categories     Bean     Cheese     Citrus     Dairy     Garlic     Herb     Olive     Tomato     Vegetable     Vegetarian     Quick & Easy     Gourmet

Yield Makes 4 servings

Number Of Ingredients 17

3 tablespoons fresh lemon juice
1/8 teaspoon dried oregano, crumbled
1 small garlic clove, forced through a garlic press
1/2 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon black pepper
1/3 cup extra-virgin olive oil plus additional oil for brushing
1 (19-ounce) can chickpeas, rinsed and drained
1 tablespoon water
4 (6- to 8-inch) pocketless pita rounds
10 ounces Italian mixed salad (8 cups)
1/2 cup cherry or grape tomatoes (1/4 pound), halved
1 small cucumber, peeled if desired, halved lengthwise, and thinly sliced crosswise
1/2 cup pitted Kalamata olives, halved lengthwise
1/3 cup crumbled French or Greek feta (2 ounces)
Special Equipment
a well-seasoned large (2-burner) ridged grill pan (preferably cast-iron)

Steps:

  • Whisk together lemon juice, oregano, garlic, sugar, salt, and pepper in a large bowl, then add oil and whisk dressing until combined well.
  • Purée 1 1/4 cups chickpeas, water, and 1/4 cup dressing in a food processor until almost smooth.
  • Heat grill pan over high heat until smoking and lightly brush with oil, then grill pitas, 2 at a time, turning over once, until grill marks appear, about 2 minutes total per batch. Transfer to plates.
  • Add salad greens, tomatoes, cucumber, olives, cheese, and remaining chickpeas to remaining dressing in bowl and toss to coat well.
  • Spread some chickpea purée on each pita, then mound salad on top.

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