Layered Greek Salad Recipes

LAYERED GREEK SALAD

Steps:

• Layer salad in a glass trifle dish starting with the lettuce on the bottom, then tomatoes, cucumbers, olives, red onions, and ending with the feta cheese layer. Cover.
• To prepare dressing, add all dressing ingredients to a mason jar, add lid and shake well to combine.
• Place salad and dressing in the refrigerator to sit for a couple hours or until ready to serve. The dressing is best if it sits for a couple hours.

LAYERED GREEK SALAD

Steps:

• Cut the tomatoes into segments and layer them into a dish or salad bowl.
• Sprinkle liberally with oregano and black pepper.
• Sprinkle with a tablespoon or so of salad dressing.
• Slice the cucumber and quarter the slices, and place on top of the tomatoes.
• Slice half the black olives and place them on top of the cucumber.
• Slice the green onions and put them on next.
• Slice then quarter the zucchini and add it.
• Slice and add the remaining olives.
• Sprinkle with oregano.
• Add the feta cheese to taste.
• Sprinkle more salad dressing on top.

LAYERED SALAD

Steps:

• For the salad: In a clear glass bowl, layer the salad ingredients in the order they appear above, concentrating the ingredients around the perimeter of the bowl and filling in any gaps in the center with lettuce as needed. Start with a good layer of iceberg on the bottom, followed by the tomato wedges, spinach and Perfect Hard Boiled Eggs. Sprinkle the egg layer generously with salt and pepper. Layer on the bacon, green onions and Cheddar, and end with the peas.
• For the dressing: Combine the mayonnaise, sour cream and sugar in a small bowl and mix well.
• Pour the dressing over the top of the peas and spread evenly, bringing the dressing all the way out to the edges of the bowl. Sprinkle with the dill and parsley. Cover and refrigerate until serving.
• Place the eggs in a saucepan, cover with water and bring to a boil. Turn off the heat and allow the eggs to sit in the water for 20 minutes. Drain off the water and add ice to the pan on top of the eggs. Set aside to chill.

GREEK SALAD LAYERED DIP

Steps:

• Grate the cucumber on the large holes of a box grater into a bowl. Toss with 1/4 teaspoon salt and pour into a fine-mesh sieve set over a bowl. Let stand for 10 minutes. Using your hands and working with a bit of the cucumber at a time, squeeze the excess liquid out of the cucumber and place the cucumber in a large bowl. Add the yogurt, feta, garlic, 1/4 cup of the chopped mint, 1/4 teaspoon salt and 1/4 teaspoon pepper to the bowl with the cucumber. Stir to combine and add more salt and pepper to taste. Transfer to a shallow serving bowl.
• Toss the tomatoes, red onion, olives and remaining 2 tablespoons mint together in a medium bowl. Sprinkle the mixture over the cucumber mixture. Serve the dip with warm pita or vegetable chips.

CHOPPED GREEK SALAD IN A JAR

Steps:

• In a small bowl, whisk the first 6 ingredients. In each of four 1-qt. wide-mouth canning jars, divide and layer ingredients in the following order: olive oil mixture, pepperoncini, garbanzo beans, celery, Greek olives, tomato, feta and romaine. Cover and refrigerate until serving. Transfer salads into bowls; toss to combine.

MAKE-AHEAD LAYERED GREEK CHOPPED SALAD

Steps:

• Layer all ingredients except dressing and zest in large bowl.
• Mix dressing and zest until blended. Add to salad just before serving; mix lightly.

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.

MEDITERRANEAN LAYERED SALAD

Steps:

• In small bowl, stir all dressing ingredients together with whisk until well blended.
• Arrange lettuce on large serving platter. Drizzle with 3 tablespoons of the dressing. Place small dollops of hummus evenly over lettuce. Layer tomatoes, cucumbers, artichoke hearts, onion, olives and feta cheese on top of hummus. Serve with remaining dressing.

GREEK LETTUCE SALAD

Steps:

• In a bowl, combine the first six ingredients. In a small bowl, whisk the remaining ingredients. Pour over salad and toss to coat. Serve immediately.

LAYERED GREEK SALAD FOR A CROWD

Steps:

• Combine lettuce and spinach; place half in 6-qt. serving bowl.
• Cover with layers of pasta, tomatoes, remaining lettuce, cucumbers and onions.
• Mix mayo and dressing; spread over salad. Top with cheese and olives. Refrigerate 1 hour. Toss just before serving.