Grilled Greek Summer Salad Recipes

GRILLED GREEK SALAD

Grilled Greek Salad image

Provided by Food Network Kitchen

Time 15m

Yield 4 servings

Number Of Ingredients 0

Ingredients

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.

PERFECT GREEK SUMMER SALAD WITH ORZO

Perfect Greek Summer Salad with Orzo image

A very satisfying summer pasta salad to enjoy for lunch or a light dinner!

Provided by Marilena Leavitt

Categories Summer Salad

Time 23m

Yield 4-5

Number Of Ingredients 14

Ingredients

½ lb. orzo pasta
10 oz. cherry tomatoes, cut in half
2 small Persian cucumbers, skin on, chopped
¼ of small red onion, minced
½ tsp. dried Greek oregano
12 Kalamata olives, cut in quarters
5 oz. Greek Feta in block, cut in small cubes
Lemon Dressing:
1 garlic clove, grated in the microplane
½ tsp. sea salt (or more)
¼ tsp. freshly ground pepper
½ tsp. dried Greek oregano
3 TBSP. lemon juice
6 TBSP. extra virgin olive oil

Steps:

In a small bowl, whisk together all the ingredients for the dressing and set aside.
Cook the orzo in plenty of boiling salted water for about 7 minutes or until tender. Do not overcook it. Drain well and transfer to a large salad bowl. Drizzle with a little of the dressing and toss to coat. Let it cool.
Prep the vegetables and add them to the salad bowl. Add the olives and the Greek Feta cheese. Drizzle with the remaining dressing and toss gently. Taste and adjust the seasoning.
Serve at room temperature.

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!

GRILLED PORK AND PEACH SALAD

Grilled Pork and Peach Salad image

Summer is perfect for salads and grilling. Summer is also perfect for peaches, and this salad combines all three! Serve as a light entree with a crusty bread.

Provided by Bibi

Categories Beef and Pork Salads

Time 38m

Yield 4

Number Of Ingredients 17

Ingredients

¾ cup extra-virgin olive oil
¼ cup good-quality balsamic vinegar
1 tablespoon Dijon mustard
2 teaspoons minced fresh ginger root
½ teaspoon minced garlic
¼ teaspoon cayenne pepper, or to taste
½ teaspoon salt, divided, or to taste
¼ teaspoon ground white pepper, or to taste
1 tablespoon vegetable oil, or more as needed
½ teaspoon smoked paprika
½ teaspoon granulated garlic
¼ teaspoon ground black pepper
1 pound pork tenderloin, cut crosswise into 1/2-inch thick slices
3 medium (blank)s fresh peaches - pitted, skinned, and sliced
1 bunch kale, stems removed and discarded
1 cup matchstick-cut carrots
1 cup fresh blueberries

Steps:

Combine olive oil, balsamic vinegar, Dijon mustard, minced ginger, minced garlic, cayenne, 1/4 teaspoon salt, and white pepper in a pint-sized jar with a lid. Place the lid on the jar and shake the ingredients until well blended. Taste and adjust seasoning, if desired. Place container in the refrigerator until ready to use.
Clean grates of an outdoor grill and preheat to medium-high, about 10 minutes, or as the manufacturer recommends.
When grill is ready, grease grates using tongs to hold a paper towel saturated with vegetable oil.
While the grill is heating, combine smoked paprika, granulated garlic, 1/4 teaspoon salt, and black pepper in a small bowl.
Sprinkle both sides of pork slices with dry spice mixture and allow to stand at room temperature until the grill is ready.
Place seasoned pork slices on the grill and do not touch for about 2 minutes. Using tongs, flip the slices and continue to grill until grill marks form and the pork reaches an internal temperature of 145 degrees F (62 degrees C), an additional 2 to 3 minutes. Remove from the grill and set aside.
Place peach slices across the grate and grill until grill marks form, 2 to 3 minutes per side. Add to the reserved grilled pork slices.
Make a bundle of kale leaves and slice across into 1/8-inch slices. Place sliced kale and carrots in a large mixing bowl. Add grilled pork slices and grilled peaches, and toss with desired amount of dressing (see note).
Arrange salad on plates, and sprinkle 1/4 cup blueberries on each plate.

Nutrition Facts : Calories 671 calories, Carbohydrate 28.2 g, Cholesterol 73.7 mg, Fat 50.5 g, Fiber 4.3 g, Protein 28 g, SaturatedFat 7.9 g, Sodium 474.8 mg

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