Quick Greek Salad For Two Recipes

EASY GREEK SALAD

Steps:

• Add the chopped lettuce, tomato wedges, cucumber chunks, onion slices, halved olives, half the feta and some parsley to a large bowl.
• Combine the olive oil, vinegar, sugar, garlic, 1/4 teaspoon salt, pepper and chopped olives in a bowl or mason jar. Whisk or shake together until combined. Taste and adjust seasonings (I almost always add a little more sugar).
• Pour the dressing over the salad ingredients, then add some salt and pepper. Toss with tongs or clean hands. Just before serving, top with the remaining feta and squeeze a little lemon juice over the top.

QUICK GREEK SALAD FOR TWO

Steps:

• Combine all ingredients.

GREEK SALAD FOR 2

Steps:

• In a small bowl, mix dressing ingredients together.
• In a large bowl, toss salad ingredients together.
• Toss salad and 1/2 of dressing together.
• Serve with remaining dressing as desired.

QUICK GREEK PASTA SALAD WITH STEAK

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. When cooked, drain, then toss with olive oil, and keep warm.
• Meanwhile, melt 1 tablespoon butter in a skillet over medium-high heat. Sear the rib-eye on both sides until rosy-pink in the center, 7 to 10 minutes depending on thickness. Remove steak from skillet and cut into bite-size pieces. Melt the remaining 1 tablespoon of butter in the skillet, and stir in the garlic and shallots. Cook 5 to 10 seconds until fragrant, then return the steak to the pan and cook for another 5 minutes or to desired doneness. Stir in the soy sauce, and cook a few seconds longer, allowing it to evaporate.
• Remove the skillet from the heat and stir in the sun-dried tomato pesto, olives, spinach, basil, parsley, feta cheese and sunflower kernels. Toss with the pasta in a large bowl and serve.

GREEK SALAD II

Steps:

• Preheat grill to medium-high heat.
• Remove chicken from marinade and drain. Place on hot grill and cook for 6 to 8 minutes on each side, or until juices run clear.
• In a large bowl, combine Romaine, celery, onion, peas, tomatoes and toss with enough vinaigrette to coat.
• In a food processor, add the crumbled feta and mayonnaise. Blend until smooth.
• Place the tossed salad on a dinner plate and top with the feta mixture and grilled chicken or beef.

QUICK GREEK SALAD FOR TWO

Steps:

• Mix all ingredients in a large bowl.
• The salad can be served immediately, but for better flavor, store salad in tightly covered container in refrigerator for up to 24 hours before serving, to allow the flavors to blend.

QUICK GREEK PASTA SALAD

Steps:

• In a small bowl, combine the pasta, tomatoes, olives and capers. In another bowl, whisk the vinaigrette, garlic and parsley. Drizzle over salad and toss to coat. Sprinkle with feta cheese. Serve immediately.