Chef Bevskis Greek Salad Recipes

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CLASSIC GREEK SALAD



Classic Greek Salad image

Provided by Valerie Bertinelli

Categories     side-dish

Time 15m

Yield 2 servings for lunch or 4 as a side

Number Of Ingredients 13

3 teaspoons red wine vinegar
1 tablespoon freshly squeezed lemon juice
1 teaspoon dried oregano
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
8 large leaves red leaf lettuce, sliced crosswise
1/4 large red onion, thinly sliced
1/2 green bell pepper, cut into large dice
1 vine-ripened tomato, cut into wedges
1/2 English cucumber, halved lengthwise, cut into 1/2-inch pieces
6 Kalamata olives
2 ounces feta cheese, crumbled

Steps:

  • Combine the vinegar, lemon juice, oregano, and salt and pepper to taste in a small bowl and whisk together. Add the oil in a steady stream, whisking constantly.
  • Combine the lettuce, onion, bell pepper, tomato, cucumber, olives and feta in a large salad bowl. Pour the dressing over and toss until all of the ingredients are well coated. Taste and adjust the seasonings, adding more salt or lemon juice as desired.

CHEF SALAD



Chef Salad image

This salad eats like a full meal and is similar to the one you'd get at a salad bar. Place your toppings in small containers and the leafy greens in a bowl to allow it to be modified to a person's preference.

Provided by thedailygourmet

Categories     Romaine Lettuce Salad

Time 15m

Yield 4

Number Of Ingredients 11

6 ounces romaine lettuce
1 medium head butter lettuce
6 ounces deli turkey, cubed
3 ounces turkey ham, cubed
3 ounces Swiss cheese, julienned
3 ounces Cheddar cheese, julienned
½ cup sliced cherry tomatoes
1 baby cucumber, sliced
½ cup croutons
4 large hard-boiled eggs, quartered
¼ cup ranch dressing, or to taste

Steps:

  • Combine romaine and butter lettuce in a large bowl and tear into bite-sized pieces. Toss to mix.
  • Add turkey, turkey ham, Swiss cheese, Cheddar cheese, cherry tomatoes, cucumber, croutons, and eggs; mix to combine. Drizzle with ranch dressing and toss to combine. Another option is to place all the ingredients into individual dishes to allow guests to customize their chef salads to taste.

Nutrition Facts : Calories 346.6 calories, Carbohydrate 11.7 g, Cholesterol 78.3 mg, Fat 23.1 g, Fiber 2.2 g, Protein 24 g, SaturatedFat 10.3 g, Sodium 1084.9 mg

CHEF BEVSKI'S GREEK SALAD



Chef Bevski's Greek Salad image

I threw this together for an open house and it was a hit. I caught a guy in the kitchen licking the bowl. I'm not kidding!

Provided by BEVSKIWOLF

Categories     Greek Salads

Time 1h30m

Yield 8

Number Of Ingredients 14

¾ cup olive oil
¼ cup red wine vinegar
¼ cup chopped fresh dill
salt and ground black pepper to taste
1 cucumber, peeled and diced
1 cup chopped broccoli
1 cup chopped cauliflower
2 plum tomatoes, diced
¼ head red cabbage, shredded
¼ large red onion, diced
½ red bell pepper, chopped
½ green bell pepper, chopped
1 (5 ounce) jar pimento-stuffed green olives, sliced
1 (4 ounce) package feta cheese, crumbled

Steps:

  • Whisk olive oil, vinegar, dill, salt, and black pepper together in a bowl.
  • Mix cucumber, broccoli, cauliflower, plum tomatoes, red cabbage, red onion, red bell pepper, green bell pepper, olives, and feta cheese together in a large bowl. Drizzle dressing over vegetable mixture; toss to coat. Refrigerate at least 1 hour to allow flavors to marinate.

Nutrition Facts : Calories 268.1 calories, Carbohydrate 8.4 g, Cholesterol 12.6 mg, Fat 25.4 g, Fiber 2.3 g, Protein 3.9 g, SaturatedFat 5.2 g, Sodium 537.8 mg, Sugar 4.2 g

CHEF BEVSKI'S GREEK SALAD



Chef Bevski's Greek Salad image

I threw this together for an open house and it was a hit. I caught a guy in the kitchen licking the bowl. I'm not kidding!

Provided by BEVSKIWOLF

Categories     Greek Salads

Time 1h30m

Yield 8

Number Of Ingredients 14

¾ cup olive oil
¼ cup red wine vinegar
¼ cup chopped fresh dill
salt and ground black pepper to taste
1 cucumber, peeled and diced
1 cup chopped broccoli
1 cup chopped cauliflower
2 plum tomatoes, diced
¼ head red cabbage, shredded
¼ large red onion, diced
½ red bell pepper, chopped
½ green bell pepper, chopped
1 (5 ounce) jar pimento-stuffed green olives, sliced
1 (4 ounce) package feta cheese, crumbled

Steps:

  • Whisk olive oil, vinegar, dill, salt, and black pepper together in a bowl.
  • Mix cucumber, broccoli, cauliflower, plum tomatoes, red cabbage, red onion, red bell pepper, green bell pepper, olives, and feta cheese together in a large bowl. Drizzle dressing over vegetable mixture; toss to coat. Refrigerate at least 1 hour to allow flavors to marinate.

Nutrition Facts : Calories 268.1 calories, Carbohydrate 8.4 g, Cholesterol 12.6 mg, Fat 25.4 g, Fiber 2.3 g, Protein 3.9 g, SaturatedFat 5.2 g, Sodium 537.8 mg, Sugar 4.2 g

CHEF BEVSKI'S GREEK SALAD



Chef Bevski's Greek Salad image

I threw this together for an open house and it was a hit. I caught a guy in the kitchen licking the bowl. I'm not kidding!

Provided by BEVSKIWOLF

Categories     Greek Salads

Time 1h30m

Yield 8

Number Of Ingredients 14

¾ cup olive oil
¼ cup red wine vinegar
¼ cup chopped fresh dill
salt and ground black pepper to taste
1 cucumber, peeled and diced
1 cup chopped broccoli
1 cup chopped cauliflower
2 plum tomatoes, diced
¼ head red cabbage, shredded
¼ large red onion, diced
½ red bell pepper, chopped
½ green bell pepper, chopped
1 (5 ounce) jar pimento-stuffed green olives, sliced
1 (4 ounce) package feta cheese, crumbled

Steps:

  • Whisk olive oil, vinegar, dill, salt, and black pepper together in a bowl.
  • Mix cucumber, broccoli, cauliflower, plum tomatoes, red cabbage, red onion, red bell pepper, green bell pepper, olives, and feta cheese together in a large bowl. Drizzle dressing over vegetable mixture; toss to coat. Refrigerate at least 1 hour to allow flavors to marinate.

Nutrition Facts : Calories 268.1 calories, Carbohydrate 8.4 g, Cholesterol 12.6 mg, Fat 25.4 g, Fiber 2.3 g, Protein 3.9 g, SaturatedFat 5.2 g, Sodium 537.8 mg, Sugar 4.2 g

CHEF BEVSKI'S GREEK SALAD



Chef Bevski's Greek Salad image

I threw this together for an open house and it was a hit. I caught a guy in the kitchen licking the bowl. I'm not kidding!

Provided by BEVSKIWOLF

Categories     Greek Salads

Time 1h30m

Yield 8

Number Of Ingredients 14

¾ cup olive oil
¼ cup red wine vinegar
¼ cup chopped fresh dill
salt and ground black pepper to taste
1 cucumber, peeled and diced
1 cup chopped broccoli
1 cup chopped cauliflower
2 plum tomatoes, diced
¼ head red cabbage, shredded
¼ large red onion, diced
½ red bell pepper, chopped
½ green bell pepper, chopped
1 (5 ounce) jar pimento-stuffed green olives, sliced
1 (4 ounce) package feta cheese, crumbled

Steps:

  • Whisk olive oil, vinegar, dill, salt, and black pepper together in a bowl.
  • Mix cucumber, broccoli, cauliflower, plum tomatoes, red cabbage, red onion, red bell pepper, green bell pepper, olives, and feta cheese together in a large bowl. Drizzle dressing over vegetable mixture; toss to coat. Refrigerate at least 1 hour to allow flavors to marinate.

Nutrition Facts : Calories 268.1 calories, Carbohydrate 8.4 g, Cholesterol 12.6 mg, Fat 25.4 g, Fiber 2.3 g, Protein 3.9 g, SaturatedFat 5.2 g, Sodium 537.8 mg, Sugar 4.2 g

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