Best Ever Greek Salad Recipes

BEST GREEK SALAD

Best Greek Salad image

Here's how to make the absolute Best Greek Salad ever! All it takes is to combine everything well and let sit for 15 minutes for all the flavors to blend together!

Number Of Ingredients 11

Ingredients

2 medium-sized nice and ripe tomatoes
1/2 cucumber
1/2 red onion
1/2 green bell pepper
12 olives ( preferably Kalamata or other Greek)
10-12 pieces of capers
1 block feta cheese (about 100 grams / 3.5 oz)
1 teaspoon dried Greek oregano
6 tablespoons extra virgin olive oil
1 teaspoon red wine vinegar
kosher salt & freshly ground pepper

Steps:

Cut tomatoes in half. Cut each half into 6 bite-sized pieces. Add to a salad bowl.
With a vegetable peeler remove half the skin of the cucumber (you may leave as is or remove completely). Cut the cucumber in 4 long sticks lengthwise and then chop to bite-sized pieces. Add to the bowl as well.
Cut onion and pepper to thin slices and add to the bowl.
Cut the feta cheese into 1 cm (1/2 inch) squares and add to the bowl along with the capers & olives.
Drizzle with olive oil and vinegar. Season with kosher salt, freshly ground pepper, and dried oregano. Mix everything well for about 1-2 minutes (better if you do it with your hands). Ideally, let the salad sit for 15 minutes for the flavors to blend.
Transfer to 2 small bowls or serve as is along with some grilled bread.

Nutrition Facts : ServingSize 1 serving, Calories 756.76 kcal, Carbohydrate 16.84 g, Protein 18.59 g, Fat 70.25 g, SaturatedFat 23.27 g, Cholesterol 100.57 mg, Sodium 1783.9 mg, Fiber 4.35 g, Sugar 10.96 g

THE BEST GREEK SALAD RECIPE

The Best Greek Salad Recipe image

This is the Greek Salad Recipe we've been making for years and it is still the best one ever. It's the perfect healthy recipe to indulge in fresh summer veggies. You will LOVE it!If you love this Greek Salad Recipe as much as we do, make sure to give it a 5-star review in the comments below!

Provided by Kristen Stevens

Categories Salad

Time 10m

Number Of Ingredients 15

Ingredients

¼ cup of the best-quality olive oil you have
2 tablespoons red wine vinegar
2 tablespoons balsamic vinegar
1 tablespoon of the feta brine (see note)
1 tablespoon fresh dill (chopped)
½ teaspoon dried oregano
¼ teaspoon sea salt
1 clove garlic (very finely minced)
Juice from ½ lemon
2 bell peppers (chopped)
1 English cucumber (chopped)
1 pint cherry or grape tomatoes (cut in half)
¼ small red onion (thinly sliced)
½ cup feta cheese (crumbled or cut into small pieces (see note))
½ cup pitted kalamata olives

Steps:

To make the dressing, whisk the olive oil, red wine vinegar, balsamic vinegar, feta brine, dill, oregano, sea salt, garlic, and lemon juice in a medium-sized bowl.
Cut all the veggies so that they are roughly the same size. Add the bell peppers, cucumber, cherry tomatoes, red onion, feta cheese, and olives to a large bowl. Pour the dressing over the top and toss to coat.

Nutrition Facts : ServingSize 1 serving = ⅙ of the recipe, Calories 172 kcal, Carbohydrate 10 g, Protein 4 g, Fat 14 g, SaturatedFat 3 g, Cholesterol 11 mg, Sodium 425 mg, Fiber 2 g, Sugar 6 g, UnsaturatedFat 9 g

BEST EVER GREEK SALAD

Best Ever Greek Salad image

i have been craving greek salads lately liek none other. this is my creation and im sure you will love it in 3 easy steps you will be in love

Provided by cuteandbublee

Categories Greek

Time 5m

Yield 1 serving(s)

Number Of Ingredients 7

Ingredients

2 leaves red leaf lettuce, torn
1 1/2 tablespoons red onions, diced
2 tablespoons cucumbers, diced
1 1/2 tablespoons roma tomatoes, diced
3 -4 black olives, quartered (or any other variation) or 3 -4 green olives (or any other variation)
2 tablespoons feta cheese
2 -3 tablespoons italian creamy garlic dressing (i use maries)

Steps:

tear lettuce into small bite size squares and lay on plate.
add ingredients 2-6.
now add dressing by the tablespoon and toss until desired coat.
eat as a salad or stuff into a pita.

Nutrition Facts : Calories 106.5, Fat 7.6, SaturatedFat 4.5, Cholesterol 25.3, Sodium 424.1, Carbohydrate 5.3, Fiber 1.2, Sugar 2.6, Protein 5

GREEK SALAD, THE BEST!

Greek Salad, The Best! image

This salad has remained a favorite in our house for many years. I make it often for special occasions and receive rave reviews all around; you will too when you serve this wonderful Greek salad!

Provided by Carol Amos

Categories Salad Vegetable Salad Recipes

Time 30m

Yield 8

Number Of Ingredients 15

Ingredients

1 cup olive oil
3 tablespoons red wine vinegar
3 tablespoons grated Parmesan cheese
2 tablespoons lemon juice
2 tablespoons finely chopped garlic
2 tablespoons dried oregano, or to taste
1 ½ teaspoons dried basil
1 teaspoon salt, or to taste
freshly ground black pepper to taste
2 heads romaine lettuce, chopped
2 large tomatoes, cut into wedges
1 large cucumber, cut into matchsticks
1 red onion, sliced
1 cup black olives
½ pound feta cheese, crumbled

Steps:

Blend olive oil, vinegar, Parmesan cheese, lemon juice, garlic, oregano, basil, salt, and black pepper together in a food processor until smooth.
Combine romaine lettuce, tomatoes, cucumber, red onion, black olives, and feta cheese together in large bowl. Drizzle dressing over vegetable mixture; toss to coat.

Nutrition Facts : Calories 384.7 calories, Carbohydrate 11.8 g, Cholesterol 26.7 mg, Fat 36 g, Fiber 3.9 g, Protein 7 g, SaturatedFat 8.6 g, Sodium 799.8 mg, Sugar 4.7 g

GREEK SALAD

Greek salad image

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

Ingredients

4 large vine tomatoes, cut into irregular wedges
1 cucumber, peeled, deseeded, then roughly chopped
½ a red onion thinly sliced
16 Kalamata olives
1 tsp dried oregano
85g feta cheese, cut into chunks (barrel matured feta is the best)
4 tbsp Greek extra virgin olive oil

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

KITTENCAL'S FAMOUS GREEK SALAD

Kittencal's Famous Greek Salad image

Be prepared for the best Greek salad on the planet! --- plan ahead the dressing needs at least 2 or more hours to blend the flavors, I sometimes add in 1/4 cup Parmesan cheese to the dressing for a more cheesy dressing, all amounts may be adjusted to taste ---- to marinade the salad allow to sit at room temperature before serving, see bottom of instructions --- you will find this and many more of my recipes posted here http://kittencalskitchen.com/2009/04/13/kittens-famous-greek-salad/ ---also see my recipe #359292

Provided by Kittencalrecipezazz

Categories Greek

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 16

Ingredients

1 cup olive oil (can reduce to 3/4 cup)
1 extra large lemon, juice of (can use 2 lemons ( make certain that the lemon is at room temperature before squeezing)
2 -4 teaspoons dried oregano (start with 2 teaspoons)
3 teaspoons fresh minced garlic (about 2 medium cloves)
1 teaspoon dried basil
2 tablespoons red wine vinegar
1/2 teaspoon salt (or to taste)
1 teaspoon sugar
1/2 teaspoon fresh ground black pepper (or to taste)
1 large romaine lettuce, chopped (or use 2 small)
2 -3 plum tomatoes, cut in wedges (use Roma tomatoes)
1 English cucumber (peeled, seeded and chopped)
1 red onion, cut in slices
1 green bell pepper (seeded and cut into rings or sliced) (optional)
1/2 lb feta cheese, crumbled (or to taste)
1 cup kalamata olive

Steps:

For the dressing; in a processor or use a wire whisk process/whisk the olive oil with lemon juice, 2 teaspoons dried oregano, garlic, dried, basil, red wine vinegar, salt and sugar until smooth (add in more oregano and lemon juice if needed).
Season with black pepper.
Chill in fridge for a couple of hours before using to blend flavors.
Place the salad ingredients in a large bowl.
Pour dressing over; toss to combine.
If desired allow the salad to sit at room temperature for 20 minutes before serving, or you can refrigerate for 1 hour (tossing a few time during sitting time).

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