MY BIG FAT GREEK SALAD
You can't go wrong with this Greek salad, especially if you remember the only and most important tip: toss it with the vinegar first before adding olive oil. If you don't, it will not taste as good. Which reminds me, giving the amounts here is very difficult, since this really should be made to your tastes, so please use the ingredient list as a very rough outline.
Provided by Chef John
Categories Salad Vegetable Salad Recipes
Time 1h10m
Yield 4
Number Of Ingredients 14
Steps:
- Peel off a few strips of cucumber skin using a channel knife, creating a striped pattern. Cut cucumbers in half crosswise. Cut each half into quarters before cutting into 1/4- to 1/2-inch slices. Place into a colander; toss with some kosher salt and let sit for 10 to 15 minutes.
- Meanwhile, cut cherry tomatoes in half. Rinse cucumbers; drain thoroughly for 10 to 15 minutes more.
- While cucumbers are draining, slice onion thinly. Cut bell pepper into strips. Turn knife diagonally and cut strips into diamond-shaped pieces. Slice Kalamata and green olives.
- Combine cucumbers, tomatoes, onion, bell pepper, olives, and 2 tablespoons oregano in a bowl. Season with salt, black pepper, and cayenne. Sprinkle in vinegar and toss thoroughly. Drizzle in olive oil. Add about 2/3 of the feta cheese and toss again. Cover with plastic wrap and refrigerate for 30 to 60 minutes.
- Give the salad another mix. Taste and season as desired. Scatter remaining feta cheese on top and garnish with remaining oregano.
Nutrition Facts : Calories 352.3 calories, Carbohydrate 12.9 g, Cholesterol 25.1 mg, Fat 31.8 g, Fiber 2.6 g, Protein 6.3 g, SaturatedFat 7.6 g, Sodium 1249.9 mg, Sugar 2.1 g
MY BIG FAT GREEK SALAD
Super healthy, diet friendly! Get in shape! Serve as a meal or eat as a side dish. This is better because it's colorful and magical.
Provided by College Girl
Categories Cheese
Time 8m
Yield 5 cups-ish, 4 serving(s)
Number Of Ingredients 12
Steps:
- Put the lettuce in a large bowl. Add olives, feta, onions, cucumbers, and tomatoes.
- In small bowl, beat together olive oil, lemon juice, and salt and pepper.
- Pour the dressing over the salad.
- Top with oregano, mint, and anchovies (if using).
MY BIG FAT GREEK SALAD
Make and share this My Big Fat Greek Salad recipe from Food.com.
Provided by The Spice Guru
Categories Salad Dressings
Time 25m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- NOTE: MARINATE SALAD IN REFRIGERATOR FOR 30 MINUTES OR LONGER, THEN RE-SEASON WITH FINE SEA SALT AND RE-TOSS BEFORE SERVING.
- PEEL and slice red onion into 1/4" rings; PLACE onion slices in a bowl of cold water.
- REFRIGERATE bowl of water with onions until needed (the cold soak will diffuse sharpness and/or bitterness).
- PREPARE DRESSING: Finely grate 1/4 teaspoon fresh lemon zest. Knead and cut lemons into halves to juice, yielding 1 1/2 tablespoons juice. Whisk together all ingredients in a small mixing bowl. Set aside at room temperature to allow flavors to infuse. FOR A TANGIER DRESSING: Add up to 2 1/2 - 3 tablespoons extra red wine vinegar, plus sugar to balance acidity. FOR A LIGHTER DRESSING: Replace some of the olive oil with kalamata olive brine before adding sea salt, then adjust salt according to taste.
- PREP the remaining vegetables to specifications; DICE the feta cheese into 1-inch cubes.
- REMOVE onions from water and blot dry.
- COMBINE all ingredients except feta cheese in a large bowl.
- POUR the dressing over vegetables and gently toss until evenly blended.
- SPRINKLE top of salad with feta cheese (if desired you can gently fold feta with salad to moisten with dressing).
- SERVE and enjoy.
Nutrition Facts : Calories 208.8, Fat 19.1, SaturatedFat 5.1, Cholesterol 17.9, Sodium 503.9, Carbohydrate 7, Fiber 1.5, Sugar 3.3, Protein 3.8
BIG GREEK SALAD
Provided by Food Network Kitchen
Time 20m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Whisk the vinegar, lemon juice, oregano and 1/4 teaspoon each salt and pepper in a large bowl; slowly whisk in the olive oil until smooth.
- Add the cucumber, tomatoes, lettuce, olives, caperberries, Peppadews and red onion to the bowl with the dressing and toss. Season with salt and pepper.
Nutrition Facts : Calories 146 calorie, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 358 milligrams, Carbohydrate 8 grams, Fiber 3 grams, Protein 2 grams, Sugar 3 grams
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