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 POTATO SALAD FROM TARPON SPRINGS

Steps:

• Make the Potato Salad: Place the potatoes in a pot and cover them with cold water. Season with a teaspoon of salt and bring to a boil. Reduce the heat to medium and boil until the potatoes are fork tender. About 15 minutes. Drain the water and place the potatoes in a mixing bowl. Season the potatoes with some salt and black pepper. Add the mayonnaise, yogurt, and vinegar and toss to coat. Add the dill and toss. Taste and adjust the seasoning if needed. Chill the potato salad in the refrigerator. This can be done overnight or for an hour. Make the Greek Salad: Combine all of the salad ingredients in a large bowl and add the dressing. Toss to coat. Serve: Place the potato salad in a large serving bowl and top with the greek salad. Kali Orexi!

MY BIG FAT GREEK SALAD

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.

CLASSIC GREEK SALAD

Steps:

• Rinse well the cucumber and the tomatoes.
• Cut the tomatoes in halves and than into thick slices. Add to a plate.
• Slice cucumber in half. Cut in small pieces and add to the plate as well.
• Thinly slice the onion and pepper and add to the plate.
• Add the feta and olives on top.
• Drizzle with olive oil and oregano.
• Don't forget the bread for dipping. Enjoy!

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.

GREEK SALAD

Steps:

• Combine vegetables, olives, and parsley in a large bowl. Rest sliced feta on the top of salad. Combine oil, vinegar, and oregano in a small plastic container with a lid. Shake vigorously to combine oil and vinegar and pour over salad and cheese. Season with salt and pepper and let the salad marinate until ready to serve. Serve salad with pita bread blistered and warmed on a hot griddle or grill pan.

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.