Sylvias Easy Greek Salad Recipes

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SYLVIA'S EASY GREEK SALAD



Sylvia's Easy Greek Salad image

This is a quick and easy salad to prepare and it's a healthy meal when served with chicken or fruit.

Provided by SKEHLER

Categories     Salad     Vegetable Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 10

¾ cup red bell pepper, chopped
¾ cup chopped green bell pepper
1 cup cucumber - peeled, seeded and chopped
1 tomato, chopped
½ cup diced red onion
4 large black olives, quartered
½ cup crumbled feta cheese
½ cup vegetable oil
2 teaspoons white wine vinegar
salt to taste

Steps:

  • In a large bowl, combine the red bell pepper, green bell pepper, cucumber, tomato, red onion, and olives.
  • Whisk together the oil and vinegar. Before serving add the oil and vinegar, feta cheese and salt. Toss together and serve.

Nutrition Facts : Calories 330.6 calories, Carbohydrate 8.2 g, Cholesterol 16.7 mg, Fat 32.2 g, Fiber 2.2 g, Protein 4 g, SaturatedFat 6.5 g, Sodium 253.2 mg, Sugar 4.4 g

EASY GREEK SALAD



Easy Greek Salad image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 13

1 head romaine lettuce, chopped
4 whole ripe tomatoes, cut into 6 wedges each, then each wedge cut in half
1 whole (large) cucumber, peeled, cut into fourths lengthwise, and diced into large chunks
1/2 whole red onion, sliced very thin
30 whole pitted kalamata olives, cut in half lengthwise, plus 6 olives, chopped fine
6 ounces crumbled feta cheese
Fresh parsley leaves, roughly chopped
1/4 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon sugar, or more to taste
1 clove garlic, minced
Salt and freshly ground black pepper
1 whole lemon, for squeezing

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.

SYLVIA'S EASY GREEK SALAD



SYLVIA'S EASY GREEK SALAD image

Categories     Salad     Cheese     Pepper     Quick & Easy

Yield 4 Servings

Number Of Ingredients 10

3/4 cup red bell pepper, chopped
3/4 cup chopped green bell pepper
1 cup cucumber - peeled, seeded and chopped
1 tomato, chopped
1/2 cup diced red onion
4 large black olives, quartered
1/2 cup crumbled feta cheese
1/2 cup vegetable oil
2 teaspoons white wine vinegar
salt to taste

Steps:

  • In a large bowl, combine the red bell pepper, green bell pepper, cucumber, tomato, red onion, and olives. Whisk together the oil and vinegar. Before serving add the oil and vinegar, feta cheese and salt. Toss together and serve.

SYLVIA'S EASY GREEK SALAD



SYLVIA'S EASY GREEK SALAD image

Categories     Cheese     Vegetable     Pepper     Tomato

Number Of Ingredients 10

3/4 cup red bell pepper, chopped
3/4 cup green bell pepper, chopped
1 cup cucumber, peeled, seeded and chopped
1 recipe - 1 tomato, chopped
1/2 cup red onion, diced
1 recipe - 4 large black olives, quartered
1/2 cup feta cheese, crumbled
1/2 cup vegetable oil
2 teaspoons white wine vinegar
1 recipe (to taste) salt

Steps:

  • In a large bowl, combine the red bell pepper, green bell pepper, cucumber, tomato, red onion, and olives.
  • Whisk together the oil and vinegar. Before serving add the oil and vinegar, feta cheese and salt. Toss together and serve.

SYLVIA'S EASY GREEK SALAD



Sylvia's Easy Greek Salad image

This is a quick and easy salad to prepare and it's a healthy meal when served with chicken or fruit.

Provided by SKEHLER

Categories     Vegetable Salads

Time 15m

Yield 4

Number Of Ingredients 10

¾ cup red bell pepper, chopped
¾ cup chopped green bell pepper
1 cup cucumber - peeled, seeded and chopped
1 tomato, chopped
½ cup diced red onion
4 large black olives, quartered
½ cup crumbled feta cheese
½ cup vegetable oil
2 teaspoons white wine vinegar
salt to taste

Steps:

  • In a large bowl, combine the red bell pepper, green bell pepper, cucumber, tomato, red onion, and olives.
  • Whisk together the oil and vinegar. Before serving add the oil and vinegar, feta cheese and salt. Toss together and serve.

Nutrition Facts : Calories 330.6 calories, Carbohydrate 8.2 g, Cholesterol 16.7 mg, Fat 32.2 g, Fiber 2.2 g, Protein 4 g, SaturatedFat 6.5 g, Sodium 253.2 mg, Sugar 4.4 g

KIDS' PASTA SALAD



Kids' pasta salad image

Make our Greek pasta salad with the kids. The recipe is specially designed for younger cooks, and we've noted all the equipment they'll need to make it

Provided by Cassie Best

Categories     Dinner

Time 30m

Number Of Ingredients 20

200g bow-shaped pasta, or use your favourite shape
3 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1 tsp dried oregano
16-20 cherry tomatoes
75g olives, pitted (you can use green or black)
½ small cucumber
1 red onion
100g feta cheese
kettle (optional)
medium saucepan
wooden spoon
timer
measuring spoons
mixing bowl
mixing spoon
colander
chopping board
sharp serrated knife
measuring scales

Steps:

  • Fill a medium saucepan with hot water from the tap until it's three-quarters full. Set the pan on the hob. Season the water with a pinch of salt, then turn the heat to medium-high - the water should start to boil after a minute or so. Slowly tip the pasta into the boiling water - do this carefully, as any splashes could burn your skin.
  • Holding the handle of the saucepan with one hand (use a cloth if it's hot), carefully stir the pasta with a long wooden spoon in the other hand - this will prevent the pasta from sticking together. Set a timer for 10 mins. Stir the pasta every minute or so, and keep checking the heat to make sure the water is gently boiling while the timer counts down.
  • While the pasta cooks, measure 3 tbsp extra virgin olive oil, 1 tbsp red wine vinegar and 1 tsp dried oregano into a mixing bowl. Season with some salt and black pepper, and mix well - this will make a zingy dressing for the pasta.
  • When the timer beeps, it's time to check if the pasta is cooked. To do this, scoop one piece of pasta out of the boiling water using the wooden spoon, tip it onto a plate and leave it to cool slightly. Taste the pasta: if it's soft, it's cooked through, but if it's still a little hard in the middle, it needs to cook for a bit longer. Set the timer for another 2 mins, then check again.
  • Place a large colander or sieve in the sink. When the pasta is cooked, turn off the heat and, using two hands, carefully carry the saucepan over to the sink and tip the pasta into the colander to drain away the hot water. Leave to cool for a few minutes in the colander, then tip the pasta into the mixing bowl with the dressing. Mix together until the pasta is coated in the dressing.
  • Put a chopping board on a work surface. Cut the cherry tomatoes in half by pinching each one between your thumb and index finger, and carefully slicing through the middle of the tomato with a small serrated knife. Slice the pitted olives in the same way, then tip all the tomatoes and olives into the pasta.
  • Put the cucumber on the chopping board and cut it in half lengthways. Lay the two halves on the board cut-side down, so they don't roll around. Cut each piece in half again, so you have four long, chunky pieces. Cut across the cucumber pieces in the other direction so you end up with small cucumber triangles. Tip these into the bowl with the pasta, tomatoes and olives.
  • Put the onion on the board and hold it securely. Cut off the pointy end, then cut the onion in half through the root end. Peel away the papery outer layers until you're left with just the shiny onion underneath. Lay each onion half on the board, cut-side down so it doesn't roll around. Holding onto the root end, carefully slice the halves into half-moon shapes, as thinly as you can. Stop when you get to the root. Tip the onions into the bowl.
  • Crumble the feta cheese into small pieces over the bowl, then gently mix everything together until well combined. Eat straightaway, or chill for up to a day before eating.

Nutrition Facts : Calories 363 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 1.26 milligram of sodium

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