MY BIG FAT GREEK SALAD
One of my favorite salads!! I love feta cheese so I put on lots but cut back if you like less.
Provided by Doreen Fish
Categories Lettuce Salads
Number Of Ingredients 13
Steps:
- 1. In a large salad bowl, mix the oil, lemon juice, vinegar, oregano, and pepper with a fork. Add a generous shake of garlic powder to dressing and mix well. Add the tomatoes, chickpeas, cucumber, red onion, parsley, and olives. Toss to mix well. Let marinate for 15 minutes...this is a must!! Add the greens and feta and toss again.
MY BIG FAT GREEK SALAD
Make and share this My Big Fat Greek Salad recipe from Food.com.
Provided by The Spice Guru
Categories Salad Dressings
Time 25m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- NOTE: MARINATE SALAD IN REFRIGERATOR FOR 30 MINUTES OR LONGER, THEN RE-SEASON WITH FINE SEA SALT AND RE-TOSS BEFORE SERVING.
- PEEL and slice red onion into 1/4" rings; PLACE onion slices in a bowl of cold water.
- REFRIGERATE bowl of water with onions until needed (the cold soak will diffuse sharpness and/or bitterness).
- PREPARE DRESSING: Finely grate 1/4 teaspoon fresh lemon zest. Knead and cut lemons into halves to juice, yielding 1 1/2 tablespoons juice. Whisk together all ingredients in a small mixing bowl. Set aside at room temperature to allow flavors to infuse. FOR A TANGIER DRESSING: Add up to 2 1/2 - 3 tablespoons extra red wine vinegar, plus sugar to balance acidity. FOR A LIGHTER DRESSING: Replace some of the olive oil with kalamata olive brine before adding sea salt, then adjust salt according to taste.
- PREP the remaining vegetables to specifications; DICE the feta cheese into 1-inch cubes.
- REMOVE onions from water and blot dry.
- COMBINE all ingredients except feta cheese in a large bowl.
- POUR the dressing over vegetables and gently toss until evenly blended.
- SPRINKLE top of salad with feta cheese (if desired you can gently fold feta with salad to moisten with dressing).
- SERVE and enjoy.
Nutrition Facts : Calories 208.8, Fat 19.1, SaturatedFat 5.1, Cholesterol 17.9, Sodium 503.9, Carbohydrate 7, Fiber 1.5, Sugar 3.3, Protein 3.8
GOOD FOR YOU GREEK SALAD
A yummy and low-fat Greek salad recipe. You can use two green onions instead of the small red onion, if you wish.
Provided by Candice
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 15m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 187.2 calories, Carbohydrate 8.3 g, Cholesterol 22.3 mg, Fat 15.6 g, Fiber 2 g, Protein 5 g, SaturatedFat 5.2 g, Sodium 346.8 mg, Sugar 4 g
MY BIG FAT GREEK SALAD
Super healthy, diet friendly! Get in shape! Serve as a meal or eat as a side dish. This is better because it's colorful and magical.
Provided by College Girl
Categories Cheese
Time 8m
Yield 5 cups-ish, 4 serving(s)
Number Of Ingredients 12
Steps:
- Put the lettuce in a large bowl. Add olives, feta, onions, cucumbers, and tomatoes.
- In small bowl, beat together olive oil, lemon juice, and salt and pepper.
- Pour the dressing over the salad.
- Top with oregano, mint, and anchovies (if using).
MY BIG FAT GREEK PASTA SALAD
This is my sister's creation that she often brings to gatherings. (I took the liberty of naming it) It is always a crowd pleaser. Easy to prepare and produces a large quantity. I use my Penzey's Greek Seasoning to make up my dressing and switch up the pasta shape each time but otherwise stick to the recipe. A colorful salad the children like to eat.
Provided by Kitchen Witch Steph
Categories Vegetable
Time 1h15m
Yield 1 salad, 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta until al-dente. Drain.
- Add chopped veggies, feta cheese, and 2/3 of the bottle of dressing. Stir well and refrigerate at least 2 hours. (I do this the night before the day I serve it)
- Dressing will be absorbed by the pasta during refrigeration. Stir in remainder of dressing before serving.
Nutrition Facts : Calories 268.7, Fat 5.5, SaturatedFat 2.2, Cholesterol 56.2, Sodium 181.2, Carbohydrate 44.9, Fiber 3.1, Sugar 3.5, Protein 10.1
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
MY BIG FAT GREEK SALAD
You can't go wrong with this Greek salad, especially if you remember the only and most important tip: toss it with the vinegar first before adding olive oil. If you don't, it will not taste as good. Which reminds me, giving the amounts here is very difficult, since this really should be made to your tastes, so please use the ingredient list as a very rough outline.
Provided by Chef John
Categories Salad Vegetable Salad Recipes
Time 1h10m
Yield 4
Number Of Ingredients 14
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.
Nutrition Facts : Calories 352.3 calories, Carbohydrate 12.9 g, Cholesterol 25.1 mg, Fat 31.8 g, Fiber 2.6 g, Protein 6.3 g, SaturatedFat 7.6 g, Sodium 1249.9 mg, Sugar 2.1 g
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