Make Ahead Layered Greek Chopped Salad Recipes

LAYERED GREEK SALAD

Layered Greek Salad image

Serve this Layered Greek Salad for supper this week and it will be devoured in no time! Everyone loves how beautiful it is!

Provided by Wendy O'Neal

Categories salads

Number Of Ingredients 15

Ingredients

10 oz bag lettuce or 1 head washed and chopped
1 pint grape tomatoes, halved
2 cucumbers, peeled and chopped
6.5 oz can sliced black olives
1 red onion, diced
7 oz container feta cheese crumbles
1/2 cup olive oil
1 large lemon, juiced
2 tbsp red wine vinegar
1 1/2 tbsp fresh minced garlic (about 4 cloves)
2 tsps dried oregano
1 tsp dried basil
1 tsp SPLENDA® No Calorie Sweetener, Granulated
1/2 tsp salt
1/2 tsp ground black pepper

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.

CHOPPED GREEK SALAD

Chopped Greek Salad image

This Greek salad recipe is the best! It features chopped romaine lettuce and colorful garden vegetables, plus irresistible olives, feta cheese, and a simple Greek vinaigrette. Recipe yields 6 to 8 side servings or 3 to 4 meal-sized servings (that's a lot of salad!). If you store the salad separately from the vinaigrette, it will keep well for up to 4 days.

Provided by Cookie and Kate

Categories Salad

Time 30m

Number Of Ingredients 16

Ingredients

10 ounces chopped romaine lettuce* (about 2 medium or 3 small heads, chopped)
1 pint cherry tomatoes, quartered
1 medium cucumber (about 8 ounces), seeded and chopped
1 yellow or orange bell pepper
1/2 medium red onion, chopped (about 1 cup)
1/2 cup chopped fresh parsley
1/2 cup pitted and halved Kalamata olives
6 ounces feta cheese, sliced into 1/4" cubes (about 1 1/4 cups)
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 medium cloves garlic, pressed or minced
1 teaspoon dried oregano
1 teaspoon honey or maple syrup
1/2 teaspoon salt, more to taste
Freshly ground black pepper, to taste
Pinch of red pepper flakes, for heat (optional)

Steps:

In a large serving bowl, combine the chopped lettuce, tomatoes, cucumber, pepper, onion, parsley, olives and feta. Toss the ingredients together and set aside.
To prepare the vinaigrette, combine all of the ingredients in a liquid measuring cup and whisk until blended. Taste, and add more vinegar if you'd like a more tangy dressing, or more honey for a more tame dressing.
If you'll be serving all of the salad at once, go ahead and drizzle enough dressing in to lightly coat the salad and toss to combine. I prefer to store the salad and dressing separately so I can enjoy salad for a few days. Whisk the dressing again before drizzling (if the olive oil solidifies a bit in the refrigerator, don't worry, that's normal-just let it warm up for about 5 minutes at room temperature or microwave for 10 to 20 seconds).

Nutrition Facts : ServingSize 1 side salad with 1/8th of salad dressing, Calories 246 calories, Sugar 5 g, Sodium 502.6 mg, Fat 21.7 g, SaturatedFat 5.2 g, TransFat 0 g, Carbohydrate 11.4 g, Fiber 3.3 g, Protein 4.5 g, Cholesterol 19 mg

MEDITERRANEAN GREEK SALAD

Mediterranean Greek Salad image

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

Ingredients

3 cucumbers, seeded and sliced
1 ½ cups crumbled feta cheese
1 cup black olives, pitted and sliced
3 cups diced roma tomatoes
⅓ cup diced oil packed sun-dried tomatoes, drained, oil reserved
½ red onion, sliced

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

LAYERED GREEK SALAD FOR A CROWD

Layered Greek Salad for a Crowd image

Bring this layered Greek salad to your next potluck. No matter their nationality, everyone will love our creamy, cheesy, spinachy, olive-studded Layered Greek Salad for a Crowd. You may even hear someone declare "Opa!" in excitement.

Provided by My Food and Family

Categories Side Dish Recipes

Time 1h40m

Yield 18 servings, 1 cup each

Number Of Ingredients 10

Ingredients

6 cups chopped romaine lettuce
2 cups tightly packed baby spinach leaves
2 cups whole wheat medium pasta shells, cooked, cooled
1 large tomato, chopped
1 cucumber, quartered lengthwise, then sliced crosswise
1 small red onion, quartered lengthwise, then sliced crosswise
1/2 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
1/2 cup KRAFT Lite Creamy Caesar Dressing
1 pkg. (3.5 oz.) ATHENOS Crumbled Reduced Fat Feta Cheese
1/4 cup pitted Kalamata olives

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.

Nutrition Facts : Calories 100, Fat 4 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 4.202 mg, Sodium 160 mg, Carbohydrate 12 g, Fiber 2 g, Sugar 1 g, Protein 3 g

GREEK SALAD IV

Greek Salad IV image

This is a traditional Greek salad with green pepper, tomato, cucumber, red onion and feta cheese. If you have like kalamata olives, add them for extra color and flavor.

Provided by Sandra

Categories World Cuisine Recipes European Greek Salads

Time 10m

Yield 6

Number Of Ingredients 7

Ingredients

4 large tomatoes, chopped
1 green bell pepper, chopped
1 cucumber, peeled and chopped
1 red onion, chopped
3 ounces crumbled feta cheese
¼ cup olive oil
⅛ cup lemon juice

Steps:

In a large bowl, combine the tomatoes, green bell pepper, cucumber, red onion, olive oil, and lemon juice. Refrigerate until thoroughly chilled. Sprinkle with feta cheese before serving.

Nutrition Facts : Calories 155.4 calories, Carbohydrate 9.2 g, Cholesterol 12.6 mg, Fat 12.4 g, Fiber 2.4 g, Protein 3.7 g, SaturatedFat 3.4 g, Sodium 166.5 mg, Sugar 5.1 g

LAYERED GREEK SALAD

Layered Greek Salad image

Tasty salad for those sick of lettuce! One of each veggie will serve two for lunch or four as a side salad.

Provided by _Pixie_

Categories Lamb/Sheep

Time 10m

Yield 2-4 serving(s)

Number Of Ingredients 9

Ingredients

1 tomatoes (quantities depend on number to be served)
1/2 cucumber
1 zucchini
3 green onions
6 black olives
3 tablespoons crumbled feta cheese
1 teaspoon oregano
black pepper
3 tablespoons vinaigrette dressing or 3 tablespoons Italian salad dressing

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.

MAKE-AHEAD HEARTY SIX-LAYER SALAD

Make-Ahead Hearty Six-Layer Salad image

This salad is an all-time favorite. I reach for the recipe whenever I need a dish to pass. It's easy to make, can be assembled ahead of time and looks great. -Noreen Meyer, Madison, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 12 servings.

Number Of Ingredients 16

Ingredients

1-1/2 cups uncooked small pasta shells
1 tablespoon vegetable oil
3 cups shredded lettuce
3 large hard-boiled large eggs, sliced
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups shredded cooked chicken breast
1 package (10 ounces) frozen peas, thawed
DRESSING:
1 cup mayonnaise
1/4 cup sour cream
2 green onions, chopped
2 teaspoons Dijon mustard
TOPPINGS:
1 cup shredded Colby or Monterey Jack cheese
2 tablespoons minced fresh parsley

Steps:

Cook pasta according to package directions; drain and rinse with cold water. Drizzle with oil and toss to coat. , Place the lettuce in a 2-1/2-qt. glass serving bowl; top with pasta and eggs. Sprinkle with salt and pepper. Layer with chicken and peas. In a small bowl, mix dressing ingredients until blended; spread over top. Refrigerate, covered, for several hours or overnight. , Just before serving, sprinkle with cheese and parsley.

Nutrition Facts : Calories 310 calories, Fat 22g fat (5g saturated fat), Cholesterol 84mg cholesterol, Sodium 287mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 2g fiber), Protein 14g protein.