Rustic Greek Farmers Salad Recipes
GREEK SALAD
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
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.
GREEK SALAD
Make a fresh and colourful Greek salad in no time. It's great with grilled meats at a barbecue, or on its own as a veggie main
Provided by Good Food team
Categories Dinner, Lunch, Main course, Side dish
Time 15m
Yield Serves 4 as a side - easily doubled for main course
Number Of Ingredients 7
Steps:
- Place 4 large vine tomatoes, cut into wedges, 1 peeled, deseeded and chopped cucumber, ½ a thinly sliced red onion, 16 Kalamata olives, 1 tsp dried oregano, 85g feta cheese chunks and 4 tbsp Greek extra virgin olive oil in a large bowl.
- Lightly season, then serve with crusty bread to mop up all of the juices.
Nutrition Facts : Calories 270 calories, Fat 24 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 2.64 milligram of sodium
RUSTIC GREEK FARMER'S SALAD
Posted for Zaar World Tour 2005. The ingredients in this salad are typical for Greece. It's a great side dish for any fish or grilled meats, alternatively serve with crusty white bread for a light lunch. This is for two people, but you can easily increase the amounts.
Provided by -Sylvie-
Categories Cheese
Time 15m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Cut the tomatoes and cucumber into bite-sized pieces.
- Place into bowl and add, spring onion, capers and olives.
- Add the olive oil, vinegar (if using) and season with salt, freshly ground black pepper and oregano to taste.
- Set aside and let flavours fuse for about ten to fifteen minutes, carefully stirring once or twice.
- Add the feta and stir once more.
- If you want you can sprinkle the salad with freshly chopped basil leaves.
- Serve immidiatly.
- Kali orexi!
Nutrition Facts : Calories 585.6, Fat 48, SaturatedFat 19.3, Cholesterol 93.8, Sodium 1825, Carbohydrate 24.6, Fiber 6.6, Sugar 15.6, Protein 19.5
GREEK SALAD DRESSING
Homemade Greek salad dressing doesn't get much easier. If you don't have lemon juice on hand, replace it with additional vinegar. —Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 5m
Yield 3/4 cup.
Number Of Ingredients 8
Steps:
- In a jar with a tight-fitting lid, combine all ingredients; shake well.
Nutrition Facts : Calories 163 calories, Fat 18g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 217mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
GERMAN FARMER'S SALAD (BAUERNSALAT)
I got this recipe of my mum this Christmas. She had made it for Christmas Eve and the more I ate of it, the more I liked it. I usually prefer mayonnaise, but in this recipe miracle whip works better. This works best if you make it a day in advance and leave the flavours to develop. Bologna is called 'Feine Schinkenwurst' or 'Feine Fleischwurst' in Germany and you might find it in some supermarkets sold as such. I know in the UK you can get it in a ring in Aldi.
Provided by -Sylvie-
Categories German
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Cut the sausage, cheese and apples into small, even cubes.
- Slice the eggs.
- Chop the onion really fine and mix in a large bowl with the miracle whip, yoghurt, mustard, dill pickle liquid and sugar.
- Season to taste with salt and pepper.
- Add all other ingredients and mix. Be careful not to break up the eggs to much.
- Cover and place in the fridge for at least 6 hours but preferably overnight.
- The longer you allow it to stand the better the flavour.
- If you feel the salad is too dry, mix a little more of the sauce and add it to your liking.
Nutrition Facts : Calories 340.1, Fat 23, SaturatedFat 10.7, Cholesterol 152.4, Sodium 1116.6, Carbohydrate 18.8, Fiber 2.9, Sugar 12.8, Protein 15.7
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