Scd Greek Salad Recipes

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CLASSIC GREEK SALAD



Classic Greek Salad image

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 13

1 small red onion, halved and thinly sliced
Kosher salt
1/4 cup red wine vinegar
Grated zest and juice of 1 lemon
1 teaspoon honey
1 teaspoon dried oregano
Freshly ground pepper
1/4 cup extra-virgin olive oil, plus more for drizzling
12 to 14 small vine-ripened tomatoes, quartered
1 cup kalamata olives, halved and pitted
5 Persian cucumbers
1 4-ounce block Greek feta cheese, packed in brine
Fresh oregano leaves, for topping (optional)

Steps:

  • Soak the red onion in a bowl of heavily salted ice water, 15 minutes.
  • Meanwhile, whisk the vinegar, lemon zest and juice, honey, dried oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Whisk in the olive oil in a slow, steady stream until emulsified. Add the tomatoes and olives and toss. Peel the cucumbers, leaving alternating strips of green peel. Trim the ends, halve lengthwise and slice crosswise, about 1/2 inch thick; add to the bowl with the tomatoes. Drain the red onion, add to the bowl and toss. Drain the feta and slice horizontally into 4 even rectangles. Divide the salad among plates. Top with the feta and oregano; drizzle with olive oil and season with pepper. Photograph by Johnny Miller

Nutrition Facts : Calories 292 calorie, Fat 25 grams, SaturatedFat 7 grams, Cholesterol 25 milligrams, Sodium 748 milligrams, Carbohydrate 12 grams, Fiber 2 grams, Protein 6 grams, Sugar 6 grams

GREAT GREEK SALAD



Great Greek Salad image

Make and share this Great Greek Salad recipe from Food.com.

Provided by pegasus Yourchenko

Categories     Vegetable

Time 6h20m

Yield 1 large bowl of salad

Number Of Ingredients 9

1 long English cucumber
1 large tomatoes
1 red onion
1 large green pepper
kalamata olive, reserve brine for dressing
feta cheese, reserve brine for dressing
oil (I use corn or olive oil)
red wine vinegar (not the cheap stuff)
oregano

Steps:

  • Chop veggies and combine in a large bowl with the cheese and olives.
  • Combine the dressing ingredients in a small mixing bowl to your taste.
  • The olive brine and cheese brine are used to balance out the vinegar taste.
  • Please feel free to experiment; I had to try a lot to get to my liking.
  • It's very important to taste the dressing while you're making it.
  • When you're happy with the dressing pour it over the veggies, olives, and cheese in the large bowl.
  • Coat veggies, olives, and cheese well with the dressing.
  • And chill for at least 6 hours.
  • I take this to alot of parties and it's always a hit.

Nutrition Facts : Calories 154.7, Fat 1.1, SaturatedFat 0.3, Sodium 24.4, Carbohydrate 35.9, Fiber 8.3, Sugar 18.4, Protein 6.2

GREEK SALAD I



Greek Salad I image

This is an incredibly good Greek salad recipe, nice and tangy and even better in the summer when you use fresh vegetables!

Provided by Meesh

Categories     Salad     Green Salad Recipes     Romaine Lettuce Salad Recipes

Time 20m

Yield 6

Number Of Ingredients 12

1 head romaine lettuce- rinsed, dried and chopped
1 red onion, thinly sliced
1 (6 ounce) can pitted black olives
1 green bell pepper, chopped
1 red bell pepper, chopped
2 large tomatoes, chopped
1 cucumber, sliced
1 cup crumbled feta cheese
6 tablespoons olive oil
1 teaspoon dried oregano
1 lemon, juiced
ground black pepper to taste

Steps:

  • In a large salad bowl, combine the Romaine, onion, olives, bell peppers, tomatoes, cucumber and cheese.
  • Whisk together the olive oil, oregano, lemon juice and black pepper. Pour dressing over salad, toss and serve.

Nutrition Facts : Calories 265.3 calories, Carbohydrate 14.1 g, Cholesterol 22.3 mg, Fat 22.4 g, Fiber 5 g, Protein 6 g, SaturatedFat 6.1 g, Sodium 537.8 mg, Sugar 5.9 g

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