Marinated Greek Village Salad Recipes
GREEK SALAD WITH OREGANO MARINATED CHICKEN
Provided by Dave Lieberman
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- To marinate the chicken: In a non-reactive dish, combine the lemon juice, olive oil, oregano, salt, and pepper and mix together. Add the chicken breasts to the dish and rub both sides in the mixture. Cover the dish with plastic wrap and let marinate in the refrigerator for at least 30 minutes and up to 4 hours.
- To make the dressing: Combine all the ingredients in a resealable container and shake vigorously. Refrigerate until ready to serve, and then bring to room temperature before tossing salad.
- Assemble the salad: cut off any dark tips and the bitter white bottoms from the romaine leaves. Cut the lettuce into 1-inch strips and place in a bowl that is large enough to hold all the salad ingredients comfortably. Scatter cucumbers, tomatoes, red onion, olives, and feta over the top. You can prepare the salad up to a few hours in advance. Cover it with a moist paper towel and refrigerate until 30 minutes before serving.
- To cook the chicken: Heat a nonstick skillet or grill pan over high heat. Add the chicken breasts and cook, turning once, until well browned, about 4 to 5 minutes on each side or until cooked through. Let the chicken rest on a cutting board for a few minutes before slicing it into thin strips.
- Give the dressing a good shake and pour it into a nice little serving bowl, using the lid to strain out the garlic.
- Toss salad just before serving and fan chicken out on top.
GREEK HORIATIKI SALAD
This is the one and only Greek salad recipe that you'll ever need! Enjoy this Greek salad for summer BBQs, Greek dinner parties, picnics, and more. Ripe, red tomatoes will yield the best result. Serve with loads of good crusty bread to mop up the gorgeous juices.
Provided by Diana Moutsopoulos
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Cut your tomatoes into wedges over the bowl that you're serving the salad in, so that any extra juices land in the bowl. Add onion slices. Liberally season with salt and oregano. Mix and allow tomatoes to sit at room temperature for at least 30 minutes, up to 2 hours, so that the salt releases the tomatoes' juices.
- Mix in feta cheese, cucumber, bell pepper, and olives just before serving. Stir everything together. Drizzle with olive oil.
Nutrition Facts : Calories 233.1 calories, Carbohydrate 14.4 g, Cholesterol 25.1 mg, Fat 17.7 g, Fiber 4 g, Protein 6.7 g, SaturatedFat 5.9 g, Sodium 486.1 mg, Sugar 8.8 g
MARINATED GREEK VILLAGE SALAD
I came up with this yesterday, and it's so amazing! It's like a Greek village salad, with a yummy vinaigrette dressing. So fresh and cool in the summer!
Provided by Katzen
Categories Peppers
Time 20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Combine vegetables and cheese in large bowl.
- Combine lemon juice, red wine vinegar, olive oil, basil, oregano, salt & pepper; whisk. Add dressing to salad, and refrigerate until serving.
- Serve on spring mix or other lettuce.
- Enjoy!
Nutrition Facts : Calories 396.3, Fat 35.4, SaturatedFat 9.4, Cholesterol 33.4, Sodium 428.2, Carbohydrate 14.8, Fiber 2.8, Sugar 6.3, Protein 7.6
GREEK VILLAGE SALAD
I tried to recreate the best Greek Salad I've ever had.Serve with crusty bread to soak up the wonderful juice at the bottom of the salad bowls. If available please use fresh herbs.
Provided by Sageca
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Cut tomatoes into wedges.
- Slice cucumber in 1/2 lenghtwise then in cut in chunks.
- Wash, core and seed peppers. Cut in half then cut into thick strips.
- Separate onion slices into rings.
- Place prepared ingredients in a bowl; top with the olives.
- Pour on dressing just before serving.Top with strips of Feta Cheese and sprinkle with oregano.
- For dressing: Put ingredients a screw top jar, seal and shake well.
- Shake again just before serving.
- Serve in individual salad bowls.
Nutrition Facts : Calories 228.5, Fat 16.9, SaturatedFat 7.2, Cholesterol 35.7, Sodium 732.9, Carbohydrate 13.3, Fiber 3.2, Sugar 7.7, Protein 7.7
GREEK VILLAGE SALAD
Provided by Food Network
Categories side-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Place the tomatoes, cucumbers, onion and bell peppers in a bowl. Mix in the olives and feta cheese. In a small bowl, whisk together the olive oil, vinegar, oregano, and salt and pepper, and pour over the salad to coat.
MARINATED GREEK-INSPIRED CHICKPEA SALAD
This salad gets even better the longer it marinates in the refrigerator. While it's completely yummy right away, it tastes best after about 8 hours. I made up this salad after having early spring cravings for crunchy, crisp, refreshing summer food. The tangy vinaigrette and the sharp feta cheese balance perfectly with the hearty chickpeas and crunchy, sweet veggies and make for a really vibrant and satisfying salad. It is delicious alongside pickled baby beets or grilled chicken too. You can also put it in a wrap, or you can use it as a dip--sort of like a Greek salsa.
Provided by Michelle Walker
Time 30m
Yield 6
Number Of Ingredients 13
Steps:
- Whisk lemon juice, olive oil, vinegar, garlic, pepper, and salt for vinaigrette together in a large salad bowl.
- Stir chickpeas, cherry tomatoes, feta cheese, cucumber, bell pepper, onion, and mint into the bowl until well coated with vinaigrette.
- Serve immediately or refrigerate until flavors have melded, 8 hours to overnight.
Nutrition Facts : Calories 314.7 calories, Carbohydrate 28.7 g, Cholesterol 33.7 mg, Fat 18.3 g, Fiber 5.1 g, Protein 10.8 g, SaturatedFat 7.1 g, Sodium 816.5 mg, Sugar 4.5 g
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