New Greek Salad Recipes

NEW-AND-IMPROVED GREEK SALAD

New-and-Improved Greek Salad image

The method for marinating the feta in this salad is also a good trick for other fresh cheeses-try goat, mozzarella, or paneer.

Provided by Andy Baraghani

Categories Bon Appétit Dinner Side Salad Feta Summer Cucumber Tomato Chile Pepper Soy Free Peanut Free Wheat/Gluten-Free Tree Nut Free Vegetarian

Yield 4 servings

Number Of Ingredients 10

Ingredients

3/4 cup extra-virgin olive oil, divided
1 small lemon, thinly sliced into rounds, seeds removed
8 oz. feta
1 Tbsp. chopped oregano
Kosher salt, freshly ground pepper
4 Jimmy Nardello or other sweet Italian frying peppers
1 small red onion, very thinly sliced
1 large Japanese or Armenian cucumber or 2 medium Persian cucumbers, peeled, cut into 1½" pieces
1 lb. small tomatoes (such as Sun Gold and/or cherry), some halved, some left whole
2 Tbsp. red wine vinegar

Steps:

Heat 1/4 cup oil in a large skillet over medium-high. Add lemon slices and cook until lightly charred around the edges, about 2 minutes per side. Transfer lemon slices to a medium bowl. Set aside skillet with oil.
Break feta into large pieces and add to bowl with charred lemons along with oregano and remaining 1/2 cup oil; season mixture lightly with salt and generously with black pepper. Toss very gently to coat and set aside.
Set reserved skillet over medium-high heat and add frying peppers. Cook, shaking pan occasionally, until skins are lightly charred and flesh is tender, 6-8 minutes. Transfer peppers to a cutting board and let cool slightly, then cut in half lengthwise.
Toss onion, cucumber, tomatoes, vinegar, and a large pinch of salt in a large bowl. Add frying peppers and lightly toss again to combine. Transfer salad to a platter and scatter marinated feta with lemon slices and oil over.

GREEK SALAD

Greek Salad image

While diner-style Greek salads made with chopped romaine, crumbled feta and often grilled chicken have become ubiquitous in American restaurants, a traditional Greek salad, or horiatiki salata, is a simpler affair. An assembled salad of large-diced vegetables with Kalamata olives and sometimes capers, this salad has no greens at all, and the feta is served sliced on top of the salad rather than crumbled and tossed into it. A traditional Greek salad is dressed lightly with olive oil and red wine vinegar; this recipe adds garlic and oregano. To make the salad into a satisfying vegetarian main course, throw in a can of drained and rinsed chickpeas.

Provided by Lidey Heuck

Categories dinner, easy, lunch, quick, weekday, salads and dressings, vegetables, main course, side dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

2 tablespoons red wine vinegar
1 small garlic clove, grated or finely minced
1/4 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup olive oil
1 pound ripe red tomatoes, cored and cut into wedges (2 or 3 tomatoes)
1 English cucumber, halved lengthwise and sliced 1/2-inch thick
1 green bell pepper, cored, halved lengthwise and sliced 1/4-inch thick
3/4 cup Kalamata olives
1 tablespoon capers, drained
1/2 medium yellow or red onion, very thinly sliced into rings
8 ounces Greek feta cheese, sliced 1/2-inch thick

Steps:

In a bowl or small glass measuring cup, whisk together the vinegar, garlic, oregano, salt and pepper. Gradually whisk in the olive oil, then set aside.
Arrange the tomatoes, cucumber and bell pepper in a large shallow serving bowl. Scatter the olives, capers and onions on top, then drizzle about half the dressing evenly over the salad.
Place the slices of feta on top of the salad and drizzle with additional dressing to taste. Serve at room temperature.

NEW GREEK SALAD

New Greek Salad image

Golden croutons made from olive bread boost the presence of the Kalamata olives, both of which are fried in this rendition of the salad. Cucumbers, tomatoes, and red onion-tumbled over slices of feta-are all here. Dill adds a bright spring grassiness to this new rendition of Greek salad.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Time 20m

Number Of Ingredients 11

Ingredients

1 cup olive oil
1/2 loaf olive bread, cut into 1/2-inch cubes (about 2 cups)
1/2 cup pitted Kalamata olives
1/4 cup plus 2 tablespoons olive oil
2 tablespoons red-wine vinegar
Coarse salt and freshly ground pepper
2 cups cherry tomatoes, quartered
1 cucumber, peeled and coarsely chopped
3 tablespoons fresh dill
1/2 small red onion, thinly sliced
1 block feta cheese (6 ounces), sliced 1/2 inch thick

Steps:

Make the croutons and olives: Heat oil in a large high-sided skillet over high heat until it reaches 360 degrees on a deep-fry thermometer. Fry bread and olives until bread is golden, about 5 minutes. Transfer the mixture to a paper-towel-lined plate using a slotted spoon.
Make the dressing: Whisk together oil and vinegar. Season with salt and pepper.
Make the salad: Combine tomatoes, cucumber, dill, and onion in a large bowl.
Toss salad with dressing. Arrange feta on a plate. Top with salad, croutons, and olives.

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