GREEK SALAD
The key to this beautiful authentic Greek salad is bold flavours from super-fresh ingredients
Provided by Jamie Oliver
Categories Quick fixes Jamie Does... Vegetables Alfresco Greek Feta Tomato
Time 15m
Yield 4
Number Of Ingredients 13
Steps:
- I think it's quite nice to have different shapes and sizes in a salad, so cut your medium tomato into wedges, halve the cherry tomatoes and slice the beef tomato into large rounds. Put all the tomatoes into a large salad bowl. Slice the onion very finely so it's wafer thin and add to the tomatoes. Scratch a fork down the sides of the cucumber so it leaves deep grooves in the skin, then cut it into thick slices. Deseed your pepper, slice it into rings and add them to the salad along with the cucumber.
- Roughly chop the dill and most of the mint leaves, reserving the smaller ones for garnish. Add the chopped herbs to the bowl of salad, then squeeze your handful of olives over so they season the vegetables, then drop them in.
- Add a pinch of sea salt, the vinegar and the extra virgin olive oil. Quickly toss everything together with your hands. The minute all those flavours start working with the veg is when the magic starts to happen. Have a taste, and adjust the flavours if need be.
- To serve, pop the block of feta right on the top of the salad. Sprinkle the oregano over the top along with the reserved mint leaves, drizzle with extra virgin olive oil and take it straight to the table. It's confident and scruffy with a bit of attitude. Delicious.
- PS I've been known to pop leftover Greek salad into a liquidizer with a splash of extra virgin olive oil and a few ice cubes, then blitz it up to a smooth consistency so it's basically a Greek gazpacho. It's not a classic thing to do, but it is very delicious, not to mention a great way of using up leftovers!
Nutrition Facts : Calories 239 calories, Fat 18.0 g fat, SaturatedFat 8.7 g saturated fat, Protein 9.0 g protein, Carbohydrate 8.7 g carbohydrate, Sugar 7.7 g sugar, Sodium 0 g salt, Fiber 0 g fibre
GREEK VEGGIE SALAD
Cucumbers, feta cheese and anchovies make this colorful salad popular. The homemade dressing offers a touch of garlic and herbs that help pull all of the flavors together. -Sue Dannahower of Fort Pierce, Florida.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the tomatoes, green pepper, cucumbers and onions. Whisk together the oil, vinegar, dill, garlic, oregano, salt and pepper. Pour over tomato mixture; toss to coat. Cover and refrigerate for at least 2 hours. Top with the cheese, olives and anchovies.
Nutrition Facts : Calories 113 calories, Fat 7g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 255mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
GREEK SALAD I
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
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
GREEK VEGGIE SALAD II
My new favorite salad, thrown together by me and my sister, Beth.
Provided by Lauren Brown
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 20m
Yield 8
Number Of Ingredients 14
Steps:
- In a large bowl, mix the cucumber, tomatoes, olives, feta cheese, red onion, baby greens, and romaine. In a separate bowl, mix the olive oil, garlic powder, oregano, basil, mustard, lemon juice, and red wine vinegar. Pour dressing over the vegetables, and toss to coat.
Nutrition Facts : Calories 210.9 calories, Carbohydrate 10.3 g, Cholesterol 12.6 mg, Fat 17.9 g, Fiber 1.5 g, Protein 3.4 g, SaturatedFat 4.1 g, Sodium 467.3 mg, Sugar 2.6 g
GREEK DICED VEGETABLE SALAD
Serve with a crusty bread....or stuff a pita with it. This recipe is posted for Zaar World Tour, and is from Moosewood Restaurant Cooks at Home
Provided by MsBindy
Categories Vegetable
Time 15m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Combine cucumbers, tomtoes, bell peppers, scallions, parsley, oil, lemon juice, garlic, oregano and olives in a large bowl.
- Add salt and pepper and toss well.
- You can serve immediately, but it will taste better if it sits for about 30 minutes before serving.
- Mound the salad on romaine lettuce leaves, and top with feta.
Nutrition Facts : Calories 203.3, Fat 16, SaturatedFat 2.2, Sodium 166.2, Carbohydrate 16.1, Fiber 4, Sugar 7.9, Protein 2.9
GREEK SALAD, THE BEST!
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
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
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