Big Greek Salad Recipes

MY BIG FAT GREEK SALAD

Steps:

• Peel off a few strips of cucumber skin using a channel knife, creating a striped pattern. Cut cucumbers in half crosswise. Cut each half into quarters before cutting into 1/4- to 1/2-inch slices. Place into a colander; toss with some kosher salt and let sit for 10 to 15 minutes.
• Meanwhile, cut cherry tomatoes in half. Rinse cucumbers; drain thoroughly for 10 to 15 minutes more.
• While cucumbers are draining, slice onion thinly. Cut bell pepper into strips. Turn knife diagonally and cut strips into diamond-shaped pieces. Slice Kalamata and green olives.
• Combine cucumbers, tomatoes, onion, bell pepper, olives, and 2 tablespoons oregano in a bowl. Season with salt, black pepper, and cayenne. Sprinkle in vinegar and toss thoroughly. Drizzle in olive oil. Add about 2/3 of the feta cheese and toss again. Cover with plastic wrap and refrigerate for 30 to 60 minutes.
• Give the salad another mix. Taste and season as desired. Scatter remaining feta cheese on top and garnish with remaining oregano.

GREEK SALAD I

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.

BIG GREEK SALAD

Steps:

• Whisk the vinegar, lemon juice, oregano and 1/4 teaspoon each salt and pepper in a large bowl; slowly whisk in the olive oil until smooth.
• Add the cucumber, tomatoes, lettuce, olives, caperberries, Peppadews and red onion to the bowl with the dressing and toss. Season with salt and pepper.

GREEK SALAD

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.

TRADITIONAL GREEK SALAD RECIPE

Steps:

• Cut the red onion in half and thinly slice into half moons. (If you want to take the edge off, place the sliced onions in a solution of iced water and vinegar for a bit before adding to the salad. I do this in the video).
• Cut the tomatoes into wedges or large chunks (I sliced some into rounds and cut the rest in wedges).
• Cut the partially peeled cucumber in half length-wise, then slice into thick halves (at least 1/2" in thickness)
• Thinly slice the bell pepper into rings.
• Place everything in a large salad dish. Add a good handful of pitted kalamata olives.
• Season very lightly with kosher salt (just a pinch) and a bit of dried oregano.
• Pour the olive oil and red wine vinegar all over the salad. Give everything a very gentle toss to mix (do NOT over mix, this salad is not meant to be handled too much).
• Now add the the feta blocks on top and add a sprinkle more of dried oregano.
• Serve with crusty bread.

FAVORITE MEDITERRANEAN SALAD

Steps:

• In a very large salad bowl, combine the first seven ingredients. In a small bowl, whisk the dressing ingredients. Drizzle over salad and toss to coat.

CLASSIC GREEK SALAD

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

GREEK SALAD

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.

GOOD FOR YOU GREEK SALAD

Steps:

• In shallow salad bowl, or on serving platter, combine tomatoes, cucumber, and onion. Sprinkle with oil, lemon juice, oregano, and salt and pepper to taste. Sprinkle feta cheese and olives over salad. Serve.