GREEK SALAD
Try Ina Garten's fresh Greek Salad recipe from Barefoot Contessa on Food Network for a colorful veggie dish that's studded with salty olives and feta cheese.
Provided by Ina Garten
Categories appetizer
Time 50m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Place the cucumber, peppers, tomatoes and red onion in a large bowl.
- For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Pour the vinaigrette over the vegetables. Add the feta and olives and toss lightly. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.
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
GREEK PEASANT SALAD
This is a recipe I adapted from Good Housekeeping magazine. It is an easy way to use all that mint you have growing in your garden. It goes well with chicken or pork.
Provided by Kate in Ontario
Categories Cheese
Time 10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- With vegetable peeler, remove 3 or 4 evenly spaced strips of peel lengthwise from cucumber Cut cucumber lengthwise into quarters and then crosswise into 1/2 inch pieces.
- In bowl with wire whisk or fork, mix lemon juice, oil, salt and pepper.
- Add cucumbers, tomatoes, mint, olives, and dill.
- Toss until evenly mixed and top with feta.
GREEK PEASANT SALAD
Categories Avocado
Number Of Ingredients 10
Steps:
- . With vegetable peeler, remove 3 or 4 evenly spaced lengthwise strips of peel from each cucumber. Cut each cucumber lengthwise into quarters, then crosswise into 1/2-inch pieces. 2. In large bowl, with wire whisk or fork, mix lemon juice, oil, salt, and pepper until blended. Add cucumbers, tomatoes, mint, olives, and dill, and toss until evenly mixed and coated with dressing. Top with feta. Each serving:About 150 calories, 5g protein, 17g carbohydrate, 9g total fat (3g saturated), 12mg cholesterol, 42g sodium.
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- Serve with fresh, crusty bread to dip in the salad juices. You can also try the rusks in the salad. If they are big in size, break them up at the size of croutons. Please see recipe notes for details.
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- As said before, the secret to make a delicious Greek salad is in the ingredients: juicy tomatoes, crisp cucumber, creamy feta cheese, good quality extra virgin olive oil and some tangy black olives will really make a difference.
- To make this Greek salad recipe (Horiatiki), start by preparing your vegetables. Wash thoroughly and strain the vegetables. Cut the tomatoes into wedges, slice the onion into thin rings, cut the cucumber in thick slices and place everything in a large bowl. Don’t forget to add the olives as well.
- Season with salt and pour over the extra virgin olive oil and vinegar. Toss everything together, so that the flavours mix. Be careful not to add too much salt, as the feta cheese and the olives are salty enough.
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