Pre Summer Greek Salad With Shaved Broccoli And Peppers Or Beets Recipes

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PRE-SUMMER GREEK SALAD WITH SHAVED BROCCOLI AND PEPPERS OR BEETS



Pre-Summer Greek Salad With Shaved Broccoli and Peppers or Beets image

Classic Greek salad is a summer dish in my house; impossible to make if tomatoes are not in season and wonderful. But other vegetables take to the same treatment - a simple dressing with a high ratio of acid (in this case a combination of lemon juice and vinegar with olive oil), feta cheese and lots of mint and parsley. I don't normally use uncooked broccoli flowers. But in this case, I slice the florets paper-thin, allowing the flower buds to crumble off when I cut the crowns. Cut like this the broccoli yields to the dressing and maintains its brightness for a much longer time than cooked broccoli does. I've made this salad combining broccoli with sweet red pepper and combining it with roasted Chioggia beets (yellow beets also work; red ones, however, bleed into the broccoli). I like both versions equally.

Provided by Martha Rose Shulman

Categories     dinner, lunch

Time 30m

Yield Serves 4 to 6

Number Of Ingredients 10

1 small red onion, cut in half lengthwise, then thinly sliced across the grain
3 good size broccoli stalks (usually 1 bunch; stems and crowns)
1 red bell pepper, cut in thin 2-inch slices, or 2 medium or 4 small beets, roasted, halved and sliced in thin half-moons
Salt and freshly ground pepper to taste
2 ounces feta, crumbled (about 1/2 cup)
2 tablespoons slivered flat-leaf parsley leaves
2 tablespoons slivered fresh mint leaves
1 tablespoon fresh lemon juice
1 tablespoon sherry vinegar
1/4 cup plus 1 tablespoon extra-virgin olive oil

Steps:

  • Place onion in a bowl and cover with cold water. Soak while you prepare the broccoli (or for at least 5 minutes), then drain and rinse with cold water. Drain on paper towels.
  • Meanwhile, cut broccoli stems away from the crowns and peel. Cut in half and lay on the flat side on your cutting surface. Using a vegetable peeler, shave thin ribbons off the stalks. Place in a bowl. Cut crowns in half and lay flat on your cutting board. Using a chef's knife, shave off the flower buds and slice paper thin where the stems and florets are attached. Add to the bowl with the stems. Add onion and red pepper or beets. Season to taste with salt and pepper. Add herbs and feta.
  • Whisk together lemon juice, vinegar and olive oil. Add to vegetables and toss together. Serve at once or leave to marinate for about 15 minutes before tossing again and serving.

Nutrition Facts : @context http, Calories 162, UnsaturatedFat 10 grams, Carbohydrate 6 grams, Fat 14 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 3 grams, Sodium 280 milligrams, Sugar 2 grams

CLASSIC GREEK SALAD



Classic Greek Salad image

Provided by Valerie Bertinelli

Categories     side-dish

Time 15m

Yield 2 servings for lunch or 4 as a side

Number Of Ingredients 13

3 teaspoons red wine vinegar
1 tablespoon freshly squeezed lemon juice
1 teaspoon dried oregano
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
8 large leaves red leaf lettuce, sliced crosswise
1/4 large red onion, thinly sliced
1/2 green bell pepper, cut into large dice
1 vine-ripened tomato, cut into wedges
1/2 English cucumber, halved lengthwise, cut into 1/2-inch pieces
6 Kalamata olives
2 ounces feta cheese, crumbled

Steps:

  • Combine the vinegar, lemon juice, oregano, and salt and pepper to taste in a small bowl and whisk together. Add the oil in a steady stream, whisking constantly.
  • Combine the lettuce, onion, bell pepper, tomato, cucumber, olives and feta in a large salad bowl. Pour the dressing over and toss until all of the ingredients are well coated. Taste and adjust the seasonings, adding more salt or lemon juice as desired.

GREEK GARBANZO BEAN SALAD



Greek Garbanzo Bean Salad image

This is a delightful salad that doesn't skimp on taste.

Provided by Kim Fusich

Categories     Salad     Beans

Time 2h10m

Yield 8

Number Of Ingredients 11

2 (15 ounce) cans garbanzo beans, drained
2 cucumbers, halved lengthwise and sliced
12 cherry tomatoes, halved
½ red onion, chopped
2 cloves garlic, minced
1 (15 ounce) can black olives, drained and chopped
1 ounce crumbled feta cheese
½ cup Italian-style salad dressing
½ lemon, juiced
½ teaspoon garlic salt
½ teaspoon ground black pepper

Steps:

  • Combine the beans, cucumbers, tomatoes, red onion, garlic, olives, cheese, salad dressing, lemon juice, garlic salt and pepper. Toss together and refrigerate 2 hours before serving. Serve chilled.

Nutrition Facts : Calories 214.3 calories, Carbohydrate 25.5 g, Cholesterol 3.2 mg, Fat 11.5 g, Fiber 5.8 g, Protein 5.2 g, SaturatedFat 2.1 g, Sodium 1066.8 mg, Sugar 2.5 g

GREEK CUCUMBER SUMMER SALAD



Greek Cucumber Summer Salad image

This is the perfect blend of fresh summer vegetables, with yummy feta cheese, and a great and simple dressing. Adapted from BH&G magazine. Submitted by CKeeter.

Provided by Sharon123

Categories     Salad Dressings

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

2 medium cucumbers, peeled, seeded
1 pint cherry tomatoes
1/2 teaspoon salt
1/4 chopped green onion (or red onion)
1 cup feta cheese, crumbled
2 tablespoons lemon juice
1 tablespoon olive oil
1/8 teaspoon fresh ground black pepper

Steps:

  • Chop the cucumbers into 1 inch cubes. Place in a medium size bowl and sprinkle with salt. Let sit 15 minutes to release water.
  • Drain excess water and stir in cherry tomatoes, onions and cheese.
  • In a small bowl, whisk olive oil and lemon juice. Pour over cucumber mixture.
  • Add black pepper and stir gently. Chill until serving.
  • This light salad tastes especially delicious when prepared with fresh summer cucumbers and tomatoes from the garden!

GREEK PEPPER SALAD



Greek Pepper Salad image

My DBF made this for me the night of our first date. I know, I know... awwww. OK, moving on... He served it with baked brie and chardonnay. It was so good I kept coming back! We now eat it on special occassions. Sometimes I will make it, but I still contend that it isn't as good as when he makes it. It can be served immediately after preparation, but letting it sit an hour or so allows the flavors to blend. Hope this brings happy memories for you too!

Provided by ksduffster

Categories     Onions

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 18

2 large red bell peppers, cubed
2 large green bell peppers, cubed
2 large yellow bell peppers, cubed
1 medium red onion, diced
12 cherry tomatoes, quartered
1 cucumber, cut in spears
2/3 cup feta cheese, crumbled
1/2 cup kalamata olive, pitted and sliced
1/4 cup fresh parsley, snipped
1 cup extra virgin olive oil
1/3 cup red wine vinegar
1/2 teaspoon thyme
1/2 teaspoon basil
1/2 teaspoon rosemary
3 garlic cloves, minced
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 tablespoon Dijon mustard

Steps:

  • Combine peppers, onion, cucumber, and tomatoes in a large bowl.
  • In a medium bowl, whisk together oil, vinegar, thyme, basil, rosemary, garlic, salt, and cayenne. Add mustard and whisk to combine. Pour over vegetables.
  • If desired, cover with plastic wrap and refrigerate for up to two hours.
  • Sprinkle with cheese, olives, and parsley. Toss and serve.

Nutrition Facts : Calories 665.1, Fat 62.1, SaturatedFat 11.6, Cholesterol 22.3, Sodium 772.8, Carbohydrate 25.6, Fiber 6.1, Sugar 10.4, Protein 7.8

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