Mediterranean Salad Recipes

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FAVORITE MEDITERRANEAN SALAD



Favorite Mediterranean Salad image

Got a crowd coming over for a backyard barbecue? This crisp, big-batch Mediterranean salad recipe makes a great accompaniment to any main dish you fix on the grill. -Pat Stevens, Granbury, Texas

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 28 servings (3/4 cup each).

Number Of Ingredients 14

18 cups torn romaine (about 2 large bunches)
1 medium cucumber, sliced
1 cup crumbled feta cheese
1 cup cherry tomatoes, quartered
1 small red onion, thinly sliced
1/2 cup julienned roasted sweet red peppers
1/2 cup pitted Greek olives, halved
DRESSING:
2/3 cup olive oil
1/4 cup red wine vinegar
1 garlic clove, minced
1 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a very large salad bowl, combine the first seven ingredients. In a small bowl, whisk the dressing ingredients. Drizzle over salad and toss to coat.

Nutrition Facts : Calories 69 calories, Fat 6g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 117mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

MEDITERRANEAN SALAD



Mediterranean Salad image

Provided by Giada De Laurentiis

Time 1h

Yield 6 servings

Number Of Ingredients 12

3 tablespoons extra-virgin olive oil, plus 1/4 cup
2 cloves garlic, minced
1 (1-pound) box Israeli couscous (or any small pasta)
3 cups chicken stock
2 lemons, juiced
1 lemon, zested
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup chopped fresh basil leaves
1/2 cup chopped fresh mint leaves
1/4 cup dried cranberries
1/4 cup slivered almonds, toasted

Steps:

  • In a medium saucepan, warm 3 tablespoons of the olive oil over medium heat. Add the garlic and cook for 1 minute. Add the couscous and cook until toasted and lightly browned, stirring often, about 5 minutes. Carefully add the stock, and the juice of 1 lemon, and bring to a boil. Reduce the heat and simmer, covered, until the couscous is tender, but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the couscous.
  • In a large bowl, toss the cooked couscous with the remaining olive oil, remaining lemon juice, zest, salt, and pepper and let cool.
  • Once the couscous is room temperature, add the fresh herbs, dried cranberries, and almonds. Toss to combine and serve.

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

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

CHOPPED MEDITERRANEAN SALAD RECIPE BY TASTY



Chopped Mediterranean Salad Recipe by Tasty image

Here's what you need: cucumbers, tomatoes, red onion, feta cheese, olive oil, red wine vinegar, salt, black pepper, lemon juice, kalamata olive

Provided by Claire Nolan

Categories     Sides

Time 30m

Yield 4 servings

Number Of Ingredients 10

2 cucumbers
4 tomatoes
1 red onion
½ cup feta cheese
2 tablespoons olive oil
2 tablespoons red wine vinegar
salt, to taste
black pepper, to taste
1 tablespoon lemon juice
1 cup kalamata olive

Steps:

  • Peel the cucumbers. Cut into discs, and then quarter the discs. Place in a large salad bowl.
  • Cut tomatoes into quarters, lengthwise, and then rotate and cut into large chunks. Add to the salad bowl.
  • Cut the red onion in half, removing the skin, stem, and bottom. Thinly slice and add to the bowl.
  • Add the feta cheese, olive oil, red wine vinegar, salt, pepper, lemon juice, and olives to the salad bowl and toss gently.
  • Enjoy!

Nutrition Facts : Calories 288 calories, Carbohydrate 20 grams, Fat 20 grams, Fiber 4 grams, Protein 9 grams, Sugar 10 grams

MEDITERRANEAN ORZO SALAD



Mediterranean Orzo Salad image

This light and refreshing cold pasta salad is loaded with the flavors of the Mediterranean, and pairs well with grilled proteins, such as fish, pork, chicken or steak. If you make this in advance, reserve a bit of the dressing to add right before serving, as the pasta has a tendency to soak up the dressing as it sits over time.

Provided by Kim's Cooking Now

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Time 55m

Yield 6

Number Of Ingredients 14

½ (16 ounce) package uncooked orzo pasta
½ pint cherry tomatoes, halved
½ cup diced red onion
1 cup diced cucumber
1 cup pitted Mediterranean olives, cut in half
1 cup finely diced Asiago cheese
1 ½ teaspoons minced fresh garlic
½ cup extra-virgin olive oil
½ cup red wine vinegar
½ lemon, juiced
1 teaspoon salt
½ teaspoon ground black pepper
¼ cup chopped fresh basil
2 tablespoons chopped fresh parsley

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 9 minutes. Drain well. Rinse with cold water and drain well again.
  • Combine orzo, cherry tomatoes, red onion, cucumber, olives, and Asiago cheese in a large bowl.
  • Whisk garlic, olive oil, red wine vinegar, lemon juice, salt, and pepper together in a small bowl to make the vinaigrette. Drizzle over the orzo mixture and toss lightly to combine. Add basil and parsley and mix well. Let sit for 20 minutes for flavors to blend, stirring occasionally.

Nutrition Facts : Calories 418.2 calories, Carbohydrate 34.7 g, Cholesterol 16.1 mg, Fat 27 g, Fiber 2.7 g, Protein 10.5 g, SaturatedFat 6.3 g, Sodium 819 mg, Sugar 2.6 g

MEDITERRANEAN SALAD



mediterranean salad image

good salad for buffet or barbecues.

Provided by grandcanyon

Time 20m

Yield Serves 6

Number Of Ingredients 0

Steps:

  • Combine tomatoes, cucumber, chick peas and cheese in a large bowl.
  • Mix together sour cream, lime juice, salt and pepper in a small bowl.
  • Add to cheese mixture, toss well. Spoon over spinach leaves, sprinkle with cilantro.

HEALTHY MEDITERRANEAN SALAD RECIPE BY TASTY



Healthy Mediterranean Salad Recipe by Tasty image

Here's what you need: chicken breast, olive oil, lemon juice, garlic, fresh dill, salt, pepper, greek yogurt, olive oil, red wine vinegar, lemon juice, water, garlic, fresh dill, salt, pepper, romaine lettuce, cucumber, olive, red onion, cherry tomato, feta cheese

Provided by Jody Duits

Categories     Lunch

Yield 2 servings

Number Of Ingredients 22

1 chicken breast
1 tablespoon olive oil
1 tablespoon lemon juice
2 cloves garlic, minced
1 tablespoon fresh dill
salt, to taste
pepper, to taste
⅓ cup greek yogurt
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 tablespoon lemon juice
2 tablespoons water
1 clove garlic, minced
1 tablespoon fresh dill
salt, to taste
pepper, to taste
1 head romaine lettuce
½ cup cucumber, sliced and halved
½ cup olive, halved
½ cup red onion, thinly sliced
½ cup cherry tomato, halved
½ cup feta cheese, crumbled

Steps:

  • Preheat oven to 400°F (200°C).
  • Place chicken breast on a baking sheet lined with aluminum foil or parchment paper. Top with olive oil, lemon juice, garlic, dill, and salt and pepper to season.
  • Bake for 35-40 minutes until internal temperature reaches 165°F (75°C) and the juices run clear.
  • Add all dressing ingredients in a small bowl or cup and whisk until with a fork until combined.
  • Slice thinly or cube chicken, cutting to your preference for topping the salad.
  • Assemble your salad, starting with a base of romaine lettuce. Then top with chicken, cucumber, olives, red onion, tomatoes, feta, and the dressing. Toss to evenly incorporate ingredients
  • Enjoy!

Nutrition Facts : Calories 691 calories, Carbohydrate 24 grams, Fat 47 grams, Fiber 5 grams, Protein 42 grams, Sugar 15 grams

MEDITERRANEAN GREEN SALAD



Mediterranean Green Salad image

"This colorful, beautiful salad is a great way to use veggies from your summer garden-and always a hit with friends and family! On days when it's too hot to cook, I buy a rotisserie chicken from the grocery store, shred it and add to the recipe to make it a complete meal." Angela Larson - Tomahawk, WI

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 10 servings.

Number Of Ingredients 9

1 package (16 ounces) ready-to-serve salad greens
2 cups grape tomatoes
6 green onions, thinly sliced
1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained and coarsely chopped
1 cup (4 ounces) crumbled feta cheese
1 medium sweet yellow pepper, cut into thin strips
3/4 cup pitted Greek olives, halved
1/2 cup sunflower kernels
1/2 cup Italian salad dressing

Steps:

  • In a large salad bowl, combine the first eight ingredients. Just before serving, drizzle with salad dressing; toss to coat.

Nutrition Facts : Calories 194 calories, Fat 16g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 594mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 3g fiber), Protein 5g protein.

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