PRE-SUMMER GREEK SALAD WITH SHAVED BROCCOLI AND PEPPERS OR BEETS
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
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
Provided by Valerie Bertinelli
Categories side-dish
Time 15m
Yield 2 servings for lunch or 4 as a side
Number Of Ingredients 13
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
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
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
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
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
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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