Grecian Garden Salad Recipes

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TRADITIONAL GREEK SALAD RECIPE



Traditional Greek Salad Recipe image

Simple traditional Greek Salad with ripe tomatoes, cucumbers, bell peppers, onions, olives and creamy feta cheese.

Provided by Suzy Karadsheh

Categories     Salad

Time 15m

Number Of Ingredients 10

1 medium red onion
4 Medium juicy tomatoes
1 English cucumber (hot house cucumber) (partially peeled making a striped pattern)
1 green bell pepper (cored)
Greek pitted Kalamata olives (a handful to your liking)
kosher salt (a pinch)
4 tbsp quality extra virgin olive oil
1-2 tbsp red wine vinegar
Blocks of Greek feta cheese (do not crumble the feta, leave it in large pieces)
1/2 tbsp dried oregano

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.

Nutrition Facts : Calories 102.9 kcal, Sodium 2.8 mg, Fat 9.5 g, SaturatedFat 1.3 g, Carbohydrate 4.7 g, Fiber 1.1 g, Protein 0.7 g, ServingSize 1 serving

GREEK GARDEN SALAD



Greek Garden Salad image

In the summer, when my garden vegetables are in abundance, I serve this salad. We eat this pretty blend often. It's handy to make with convenient bottled Italian dressing. But don't put the dressing on too early or the vegetables will get too soggy.-Glenda Parsonage, Maple Creek, Saskatchewan

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 10

2 large tomatoes, chopped
3/4 cup chopped cucumber
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1/2 cup crumbled feta cheese
1/4 cup thinly sliced green onions
1/4 cup sliced ripe olives
1/2 cup Italian salad dressing
1/8 teaspoon dried oregano
Leaf lettuce, optional

Steps:

  • In a large bowl, combine the first seven ingredients. Just before serving, add salad dressing and oregano; toss to coat. Serve in a lettuce-lined bowl if desired.

Nutrition Facts : Calories 69 calories, Fat 4g fat (0 saturated fat), Cholesterol 11mg cholesterol, Sodium 389mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

FRESH GREEK GARDEN SALAD



Fresh Greek Garden Salad image

Two kinds of peppers, fresh olives and lots of feta cheese will make this colorful Greek toss up, sent in by Glenda Parsonage of Maple Creek, Saskatchewan, a favorite. For a change of pace, try it with capers and lemon slices on top.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 9

1 medium tomato, chopped
1/3 cup chopped cucumber
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
1/4 cup crumbled feta cheese
2 tablespoons sliced pimiento-stuffed olives
2 tablespoons sliced ripe olives
1/4 cup Italian salad dressing
Dash dried oregano

Steps:

  • In a bowl, combine the first seven ingredients. Just before serving, add salad dressing and oregano; toss to coat.

Nutrition Facts : Calories 110 calories, Fat 5g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 826mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 3g fiber), Protein 4g protein.

GREEK SALAD



Greek Salad image

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

1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick
1 red bell pepper, large-diced
1 yellow bell pepper, large-diced
1 pint cherry or grape tomatoes, halved
1/2 red onion, sliced in half-rounds
1/2 pound feta cheese, 1/2-inch diced (not crumbled)
1/2 cup calamata olives, pitted
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup good red wine vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil

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.

EASY GREEK SALAD



Easy Greek Salad image

This easy Greek Salad is made with plum tomatoes, cucumbers, red onion, bell pepper, kalamata olives, and crumbled feta cheese. Tossed with a lemon and red wine vinegar vinaigrette dressing, it's ready for a summer picnic!

Provided by Elise Bauer

Categories     Salad     Make-ahead     Quick and Easy     Greek     Salad

Time 15m

Yield 6

Number Of Ingredients 13

6 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon fresh chopped garlic
1 teaspoon red wine vinegar
1/2 teaspoon dried oregano or 1 teaspoon chopped fresh oregano
1/2 teaspoon dried dill, or 1 teaspoon chopped fresh dill
Salt and freshly ground black pepper
3 large plum tomatoes, seeded, coarsely chopped
3/4 cucumber, peeled, seeded, coarsely chopped
1/2 red onion, peeled, chopped
1 bell pepper, seeded, coarsely chopped
1/2 cup pitted black olives (preferably brine-cured), coarsely chopped
A heaping half cup crumbled feta cheese

Steps:

  • Make dressing: Whisk the olive oil, lemon juice, garlic, vinegar, oregano, and dill together until blended. Season to taste with salt and freshly ground black pepper. This can be prepared 3 hours ahead. Let stand at room temperature. Re-whisk before using.
  • Combine salad ingredients: Combine the tomatoes, cucumber, onion, bell pepper, olives in a bowl. Toss with dressing. Sprinkle with cheese and serve.

Nutrition Facts : Calories 197 kcal, Carbohydrate 9 g, Cholesterol 11 mg, Fiber 2 g, Protein 3 g, SaturatedFat 4 g, Sodium 253 mg, Sugar 4 g, Fat 18 g, ServingSize Serves 6, UnsaturatedFat 0 g

GRECIAN GARDEN SALAD



Grecian Garden Salad image

"My mom often makes this for guests. Colorful and healthy, it doesn't taste light because of the generous amount of cheese." Melissa Sipherd - Salt Lake City, UT

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 8

1-1/2 cups cut fresh asparagus (1-inch pieces)
3 medium tomatoes, seeded and chopped
2 tablespoons balsamic vinegar
4-1/2 teaspoons minced fresh basil or 1-1/2 teaspoons dried basil
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon pepper
1 cup (4 ounces) crumbled feta cheese

Steps:

  • In a large saucepan, bring 3 cups water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. Transfer to a serving bowl. Stir in the tomatoes. , In a small bowl, whisk the vinegar, basil, oil, salt and pepper. Drizzle over vegetables; toss to coat. Cover and refrigerate for at least 1 hour. Just before serving, stir in cheese.

Nutrition Facts : Calories 92 calories, Fat 5g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 579mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges

GREEK GARDEN SALAD



Greek Garden Salad image

A greek salad with greens. It is healthy, tastey and makes a great side or main dish. Easily a hit at BBQs and potlucks. It is great without the greens too.

Provided by Busy Lindsay

Categories     < 30 Mins

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 15

1 cucumber, peeled, seeded and sliced into half rounds
1 red bell pepper, chopped
1/2 red onion, chopped
12 kalamata olives, pitted and quartered
1 (15 ounce) can garbanzo beans, rinsed and drained
3/4 cup grape tomatoes or 3/4 cup halved cherry tomatoes
1/4 cup feta cheese, crumbled
3 cups mixed salad greens, torn
1/4 cup red wine vinegar
1/4 cup olive oil
1/2 teaspoon Dijon mustard
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
1/2 teaspoon fresh ground black pepper

Steps:

  • Mix the beans, olives and all the veggies together in a large bowl.
  • Whisk all salad dressing ingredients together and pour over veggies.
  • Add feta and toss to coat all the ingredients with the dressing and serve
  • To make salad ahead of time: Make the dressing and store in a salad shaker or glass jar in the fridge. Shake dressing mix well just before pouring over salad. Mix chopped cuccumber, onion, olives, bell pepper and beans ahead of time and store in an air tight container in the fridge until ready to serve. When ready to serve add chilled veggies over mixed salad greens, then add tomatoes, cheese and dressing. Tos to coat and servce.

TRADITIONAL GREEK SALAD



Traditional Greek Salad image

This tart and crispy salad complements a variety of entrees, from casseroles and meats to pasta and pizza. "It's one of my favorite dishes," notes Valerie Belley from St. Louis, Missouri.

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 12 servings.

Number Of Ingredients 12

1 medium head iceberg lettuce, torn
2 medium cucumbers, sliced
3 small tomatoes, cut into wedges
2 cans (2-1/4 ounces each) sliced ripe olives, drained
2 green onions, chopped
2 packages (4 ounces each) crumbled feta cheese
DRESSING:
1/4 cup olive oil
3 tablespoons red wine vinegar
1 teaspoon dried oregano
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large salad bowl, combine the lettuce, cucumbers, tomatoes, olives, onions and feta cheese. In a small bowl, whisk the dressing ingredients. Drizzle over salad and toss to coat.

Nutrition Facts : Calories 119 calories, Fat 9g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 380mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

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