Greek Grain Salad Recipes

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GREEK FARRO SALAD



Greek Farro Salad image

This is a great alternative to a cold pasta salad as farro doesn't get soggy and holds up to the dressing very well. Farro is an ancient Mediterranean grain, so I wanted to merge it with a Greek-style salad that's perfect for summertime. This is great served with grilled lamb or chicken. Add black olives or fresh herbs to your liking!

Provided by WestCoastMom

Categories     Salad     Grains

Time 3h5m

Yield 6

Number Of Ingredients 14

1 ½ cups farro
4 cups chicken broth
1 teaspoon olive oil
1 teaspoon sea salt, or to taste
¼ cup extra-virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon Greek seasoning
1 clove garlic, minced
1 cup seeded, diced tomato
1 cup seeded, diced cucumber
1 cup chopped red bell pepper
¾ cup thinly sliced red onion
1 cup crumbled feta cheese
salt and ground black pepper to taste

Steps:

  • Rinse farro with water; drain. Place farro in a pot; pour in chicken broth to cover farro by at least one inch, adding water if needed. Stir in 1 teaspoon olive oil and sea salt.
  • Bring liquid to a boil; reduce heat to medium and simmer, uncovered, stirring frequently, until tender, about 35 minutes for whole grain farro or about 20 minutes for pearled farro.
  • Drain farro, rinse with cold water, and set aside to cool completely, about 15 minutes.
  • Whisk 1/4 cup extra-virgin olive oil, lemon juice, Greek seasoning, and garlic together in a large bowl. Stir in tomato, cucumber, red pepper, red onion, and feta cheese. Stir farro into tomato mixture until completely coated with dressing; season with salt and pepper. Refrigerate salad for about 2 hours before serving.

Nutrition Facts : Calories 346.6 calories, Carbohydrate 42.4 g, Cholesterol 25.6 mg, Fat 17.3 g, Fiber 1.5 g, Protein 10.3 g, SaturatedFat 5.2 g, Sodium 1480.4 mg, Sugar 4.9 g

GREEK GRAIN SALAD



Greek Grain Salad image

Go Greek with this whole grain, flavorful salad that's chock-full of fresh veggies and bright summery flavors.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 1h15m

Yield 6

Number Of Ingredients 16

1 cup wheat berries
3 1/2 cups water
5 tablespoons lemon juice
1 tablespoon pepperoncini pepper liquid (from pepperoncini jar)
1 tablespoon red wine vinegar
2 teaspoons olive oil
2 tablespoons chopped fresh oregano leaves
1/4 teaspoon salt
1/2 teaspoon pepper
3 cloves garlic, finely chopped
1 English (seedless) cucumber, diced (2 cups)
4 plum (Roma) tomatoes, diced (2 cups)
1/4 cup kalamata olives, pitted and sliced (about 16 small)
2 pepperoncini peppers (bottled Italian peppers), drained, diced
1/4 red onion, sliced
2 oz crumbled feta cheese

Steps:

  • In 2-quart saucepan, heat wheat berries and water to boiling. Reduce heat; cover and simmer about 1 hour or until tender.
  • Meanwhile, in large bowl, beat lemon juice, pepperoncini liquid, vinegar, oil, oregano, salt, pepper and garlic with whisk. Add cucumber, tomatoes, olives, pepperoncini peppers and onion; toss gently to combine. Set aside until wheat berries are cooked.
  • Drain wheat berries, and wash under cold water until cool. Drain until dry; add to salad mixture. Toss well. Divide among 6 serving plates; top with cheese.

Nutrition Facts : Calories 180, Carbohydrate 29 g, Cholesterol 10 mg, Fat 1, Fiber 6 g, Protein 6 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 4 g, TransFat 0 g

GREEK GRAIN SALAD



Greek Grain Salad image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 14

1 1/2 cups farro
Kosher salt and freshly ground black pepper
2 red bell peppers, cut into 1/2-inch wide strips
3 tablespoons plus 2 teaspoons extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice
2 tablespoons red wine vinegar
1 1/2 teaspoons minced fresh garlic (from 1 large clove)
1/2 teaspoon dried oregano
1 large English cucumber, seeded and cut into 1/2-inch dice
1 pint cherry tomatoes, sliced in half lengthwise
3/4 cup minced red onion
1/2 cup chopped fresh parsley
1/2 cup pitted kalamata olives
8 ounces feta cheese, 1/2-inch diced

Steps:

  • Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
  • Combine the farro with 4 cups of water and 1 teaspoon salt in a large saucepan. Bring to a boil, then lower the heat and simmer, uncovered, until the farro is tender, about 30 minutes, adding more water if needed. Drain and pour into a large bowl.
  • Place the red pepper slices on the prepared baking sheet and toss with 2 teaspoons olive oil, 1/4 teaspoon salt and a few grinds of black pepper. Roast for 20 minutes, turning once halfway through. Set the peppers aside to cool slightly.
  • Meanwhile, whisk together the lemon juice, vinegar, garlic, oregano, 1 teaspoon salt and 1/2 teaspoon pepper in a small bowl. Slowly whisk in the remaining 3 tablespoons olive oil. Pour over the hot farro, stir well and cool to room temperature, stirring occasionally.
  • Add the cucumber, tomatoes, red onion, parsley and olives and roasted peppers to the bowl with the farro. Stir until combined, then gently fold in the feta. Serve at room temperature, or store in the refrigerator, covered, for up to 3 days, before serving.

GREEK GRAIN SALAD



Greek Grain Salad image

Recipe found on foodnetwork.com and it is very highly rated. Perfect main course for a vegetarian or side dish for a summer BBQ! The original recipe called for a crazy amount of grains, so it has been revised taking other recommendations.

Provided by januarybride

Categories     Lunch/Snacks

Time 1h

Yield 6 serving(s)

Number Of Ingredients 16

1 cup barley
salt
1/2 cup rye berries
1/2 cup wheat berries
1/2 cup pitted halved kalamata olive
1/2 cup crumbled feta cheese
1/2 cup diced cucumber
1/2 cup diced tomato
1/4 cup diced red onion
1/4 cup chopped fresh parsley leaves
1/4 cup chopped dill
3 tablespoons cider vinegar
2 tablespoons minced dill
2 garlic cloves, minced
1/4 cup olive oil
salt and pepper

Steps:

  • Make the salad: Bring a large pot of water to a boil. Add the barley and cook for 15 minutes. Using a sieve, remove barley from the water and transfer to a bowl.
  • Bring the water back to a boil and salt, to taste. Add the barley and rye and wheat berries and cook, stirring occasionally, until tender, about 30 to 40 minutes. Drain, transfer to a bowl, and cool.
  • When cool, combine with the remaining ingredients.
  • Meanwhile, make the Dressing: Whisk together the vinegar, dill, and garlic. While whisking, drizzle in the oil to make a smooth dressing. Season with salt and pepper, to taste.
  • Toss the salad with the dressing and serve.

Nutrition Facts : Calories 244.9, Fat 13.6, SaturatedFat 3.4, Cholesterol 11.1, Sodium 229.2, Carbohydrate 25.9, Fiber 6.1, Sugar 1.6, Protein 6.1

CYPRIOT GRAIN SALAD



Cypriot Grain Salad image

A delicious Cypriot Grain Salad filled with nuts, seeds, currants, herbs and topped with a honey Greek yoghurt dressing and pomegranate seeds.

Provided by Lucy - Bake Play Smile

Categories     Salads

Time 20m

Number Of Ingredients 16

1 cup quinoa (cooked (or substitute for brown rice or freekah))
2 tbs pumpkin seeds (toasted)
2 tbs slivered almonds (toasted)
2 tbs pine nuts (toasted)
1/2 bunch fresh coriander (chopped)
1/2 bunch fresh parsley (chopped)
1/2 red onion (finely chopped)
420 g can lentils (rinsed and drained)
2 tbs capers (drained)
1/2 cup currants
juice of 1 lemon
3 tbs olive oil
1 cup Greek yoghurt
1 tsp ground cumin
1 tbs honey
1 pomegranate (deseeded (see notes))

Steps:

  • Cook the quinoa according to the packet directions. Set aside and allow to cool.
  • Place the pumpkin seeds, slivered almonds and pine nuts into a frying pan over low heat. Cook, stirring for 2-3 minutes or until lightly toasted. Set aside to cool.
  • Place the cooled quinoa into a large bowl.
  • Add the cooled nuts and seeds, chopped coriander and parsley, red onion, lentils, capers and currants.
  • Add the lemon juice and olive oil to the bowl. Mix the ingredients together until well combined.
  • Season with salt and pepper.
  • Transfer the salad to a serving dish.
  • To make the dressing, place the Greek yoghurt, ground cumin and honey into a bowl. Stir until combined.
  • When ready to serve, spoon the dressing over the top of the salad.
  • Sprinkle pomegranate seeds over the dressing and serve.

Nutrition Facts : Calories 445 kcal, Carbohydrate 64 g, Protein 22 g, Fat 12 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 2 mg, Sodium 76 mg, Fiber 20 g, Sugar 16 g, UnsaturatedFat 9 g, ServingSize 1 serving

OIA GREEK SALAD



Oia Greek Salad image

An authentic Greek salad from Oia, Santorini in Greece. Traveling through Greece, I feel in love with the Greek salads on the islands because they had no lettuce. When I came home, I was determined to replicate that salad for family and friends. This is a great green salad recipe because extra salad can marinate in the dressing overnight and be eaten the next day in pita pockets as a sandwich.

Provided by Lisawas

Categories     Salad     Vegetable Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 7

1 English cucumber, diced
2 pints grape tomatoes, halved
1 (4 ounce) container crumbled feta cheese
1 (4 ounce) jar capers, drained
½ cup diced red onion
¼ cup Greek salad dressing, such as Yazzo!
½ cup Greek olives, drained

Steps:

  • Keep all of the ingredients separate until ready to serve so the onion doesn't overpower everything. To prepare the salad, toss the cucumber, tomatoes, feta cheese, capers, onion, and salad dressing together in a large bowl until evenly coated. Sprinkle with the Greek olives to serve.

Nutrition Facts : Calories 228.7 calories, Carbohydrate 16 g, Cholesterol 25.1 mg, Fat 16.8 g, Fiber 3.4 g, Protein 6.9 g, SaturatedFat 5.7 g, Sodium 1562.8 mg, Sugar 3.8 g

GREEK GRAIN SALAD



Greek Grain Salad image

This recipe is a great way to introduce grains to the whole family. If rye or wheat berries are not available, no big deal! Substitute any whole grain you like, brown rice, kamut and wild rice are all great alternatives.

Provided by Food Network

Categories     appetizer

Time 1h

Yield 6 servings

Number Of Ingredients 16

1 pound barley
Salt
1/2 pound rye berries
1/2 pound wheat berries
1 cup pitted, halved kalamata olives
1 cup crumbled feta cheese
1 cup 1/4-inch diced cucumber
1 cup 1/4-inch diced tomato
1/2 cup 1/4-inch diced red onion
1/2 cup chopped parsley leaves
1/2 cup chopped dill
1/4 cup cider vinegar
1/4 cup minced dill
4 cloves garlic, minced
3/4 cup olive oil
Salt and pepper

Steps:

  • Make the salad: Bring a large pot of water to a boil. Add the barley and cook for 15 minutes. Using a sieve, remove barley from the water and transfer to a bowl.
  • Bring the water back to a boil and salt, to taste. Add the barley and rye and wheat berries and cook, stirring occasionally, until tender, about 30 to 40 minutes. Drain, transfer to a bowl, and cool.
  • When cool, combine with the remaining ingredients.
  • Meanwhile, make the Dressing: Whisk together the vinegar, dill, and garlic. While whisking, drizzle in the oil to make a smooth dressing. Season with salt and pepper, to taste.
  • Toss the salad with the dressing and serve.

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