Romaineandgreekvegetablesalad Recipes

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GREEK SALAD



Greek Salad image

Try Ina Garten's fresh Greek Salad recipe from Barefoot Contessa on Food Network for a colorful veggie dish that's studded with salty olives and feta cheese.

Provided by Ina Garten

Categories     appetizer

Time 50m

Yield 6 servings

Number Of Ingredients 14

1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick
1 red bell pepper, large-diced
1 yellow bell pepper, large-diced
1 pint cherry or grape tomatoes, halved
1/2 red onion, sliced in half-rounds
1/2 pound feta cheese, 1/2-inch diced (not crumbled)
1/2 cup calamata olives, pitted
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup good red wine vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil

Steps:

  • Place the cucumber, peppers, tomatoes and red onion in a large bowl.
  • For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Pour the vinaigrette over the vegetables. Add the feta and olives and toss lightly. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.

INA GARTEN'S GREEK SALAD



Ina Garten's Greek Salad image

This is Ina Garten's highly rated Greek Salad recipe, featured on Food Network. The dressing is to die for!

Provided by Faux Chef Lael

Categories     Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 14

1 English cucumber, unpeeled, seeded, and sliced 1/4-inch thick
1 red bell pepper, large-diced
1 yellow bell pepper, large-diced
1 pint cherry tomatoes, halved (or grape tomatoes)
1/2 red onion, sliced in half-rounds
1/2 lb feta cheese, 1/2-inch diced (not crumbled)
1/2 cup kalamata olive, pitted
2 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup good red wine vinegar
1 teaspoon kosher salt (NOT table salt or sea salt)
1/2 teaspoon fresh ground black pepper
1/2 cup olive oil

Steps:

  • Place the cucumber, peppers, tomatoes and red onion in a large bowl.
  • For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion.
  • Pour the vinaigrette over the vegetables.
  • Add the feta and olives and toss lightly.
  • Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.
  • Tips from me:
  • To reduce the sharpness of the onion, soak the sliced onion in ice cold water for 30 minutes and pat with paper towels to dry, before adding to salad.
  • To cut down on prep time, place a single layer of cherry/grape tomatoes between two Tupperware lids (or flat plates, etc.) and slice through all of them at once, using a sharp knife.

Nutrition Facts : Calories 311.5, Fat 27.6, SaturatedFat 8.4, Cholesterol 33.8, Sodium 905.2, Carbohydrate 10.6, Fiber 2.2, Sugar 4.9, Protein 7

ROMAINE HEARTS WITH GREEK DRESSING



Romaine Hearts with Greek Dressing image

Provided by Ellie Krieger

Categories     appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 8

4 small hearts romaine lettuce
12 rings thinly sliced red onion (about 1/4 medium onion)
20 kalamata olives
2 tablespoons olive oil
1 1/2 tablespoons lemon juice
1/2 teaspoon dried oregano
1/4 teaspoon salt
Freshly ground black pepper

Steps:

  • Cut each of the romaine hearts in half, leaving the stem end intact so the leaves stay together. Top each with a few rings of onions, and place 5 olives in a small pile on each plate.
  • In a small bowl, whisk together the oil, lemon juice, oregano, salt and pepper. Drizzle some dressing over each lettuce half and serve.

Nutrition Facts : Calories 123 calorie, Fat 11 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 306 milligrams, Carbohydrate 5 grams, Fiber 1 grams, Protein 1 grams, Sugar 1 grams

MAROULOSALATA (GREEK ROMAINE SALAD)



Maroulosalata (Greek Romaine Salad) image

In Greece, maroulosalata is one of the most common salads. The simple ingredient list shouldn't fool you--it's such a light, crunchy, refreshing salad that is full of flavor. I particularly love it alongside roast or grilled meats. The key to authenticity is to almost shred the romaine lettuce (marouli), rather than tear it into large pieces as we normally do in the States.

Provided by Diana Moutsopoulos

Yield 6

Number Of Ingredients 6

1 head Romaine salad
6 medium scallions, finely sliced
½ cup chopped fresh dill
4 tablespoons olive oil
2 tablespoons red wine vinegar
salt and freshly ground black pepper to taste

Steps:

  • Wash and dry romaine lettuce. Lay leaves on a cutting board and slice lengthwise across the leaves, shredding them into 1/4-inch strips.
  • Transfer lettuce to a large bowl. Add scallions, dill, olive oil, vinegar, salt, and pepper; toss until well combined. Adjust oil, vinegar, and seasoning to taste.

Nutrition Facts : Calories 96.4 calories, Carbohydrate 3.5 g, Fat 9.2 g, Fiber 1.6 g, Protein 1 g, SaturatedFat 1.3 g, Sodium 8.6 mg, Sugar 1 g

GREEK STYLE ROMAINE SALAD WITH LEMON AND FRESH DILL



Greek Style Romaine Salad With Lemon and Fresh Dill image

Make and share this Greek Style Romaine Salad With Lemon and Fresh Dill recipe from Food.com.

Provided by dicentra

Categories     Greens

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

1/4 cup lemon juice
1 tablespoon olive oil
1/4 teaspoon salt
6 cups shredded romaine lettuce
1/2 cup fresh dill, snipped
4 scallions, thinly sliced
4 ounces feta cheese, crumbled

Steps:

  • In a large bowl, whisk together the lemon juice oil and salt.
  • Add the lettuce, dill and scallions, tossing well. Add the feta and toss again.

GREEK VEGGIE SALAD II



Greek Veggie Salad II image

My new favorite salad, thrown together by me and my sister, Beth.

Provided by Lauren Brown

Categories     Salad     Green Salad Recipes     Romaine Lettuce Salad Recipes

Time 20m

Yield 8

Number Of Ingredients 14

1 large cucumber, chopped
2 roma (plum) tomatoes, chopped
1 (5 ounce) jar pitted kalamata olives
1 (4 ounce) package feta cheese, crumbled
1 red onion, halved and thinly sliced
½ (10 ounce) package baby greens
½ (10 ounce) package romaine lettuce leaves
6 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon Dijon mustard
1 teaspoon lemon juice
1 ½ cups red wine vinegar

Steps:

  • In a large bowl, mix the cucumber, tomatoes, olives, feta cheese, red onion, baby greens, and romaine. In a separate bowl, mix the olive oil, garlic powder, oregano, basil, mustard, lemon juice, and red wine vinegar. Pour dressing over the vegetables, and toss to coat.

Nutrition Facts : Calories 210.9 calories, Carbohydrate 10.3 g, Cholesterol 12.6 mg, Fat 17.9 g, Fiber 1.5 g, Protein 3.4 g, SaturatedFat 4.1 g, Sodium 467.3 mg, Sugar 2.6 g

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