Greek Seafood Salad Recipes

GREEK SEAFOOD SALAD

Greek Seafood Salad image

"My husband and I and our six children-and now their spouses-are seafood lovers, and this combination of ingredients never fails to get "wows." It's great for summer picnics accompanied by a fresh baguette," says Maryalice Wood of Langley, British Columbia.

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 10 servings.

Number Of Ingredients 18

Ingredients

2 medium cucumbers, peeled, seeded and coarsely chopped
1 large tomato, coarsely chopped
1 large onion, coarsely chopped
1 large green pepper, coarsely chopped
1 large sweet yellow pepper, coarsely chopped
1/2 pound cooked small shrimp, peeled and deveined
1 can (6 ounces) pitted ripe olives, drained and sliced
1/2 cup cubed part-skim mozzarella cheese
2 cans (6 ounces each) chunk tuna, drained
DRESSING:
1/4 cup white vinegar
1/4 cup crumbled feta cheese
2 tablespoons minced fresh parsley
2 tablespoons minced fresh oregano
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup olive oil

Steps:

In a large bowl, combine the first eight ingredients. Gently stir in the tuna. In a small bowl, combine the vinegar, feta cheese, parsley, oregano, garlic, salt and pepper. Whisk in the oil. Pour over salad; do not toss. Cover and refrigerate for at least 1 hour. Toss just before serving.

Nutrition Facts : Calories 210 calories, Fat 15g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 367mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 12g protein.

GREEK SHRIMP PASTA SALAD

Greek Shrimp Pasta Salad image

Ahhhh anything with Greek ingredients is sure to be sublime...feta,black olives,garlic,oregano. Happy Greekfest!

Provided by Lorrie in Montreal

Categories Pasta Shells

Time 25m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

3/4 lb fresh tomato, chopped
1 large red peppers or 1 large green bell pepper, chopped
1/4 lb feta cheese, crumbled
2 tablespoons wine vinegar or 2 tablespoons herb-flavored vinegar
1 tablespoon fresh oregano
6 green onions, chopped
1/2 cup olive oil
3 garlic cloves, minced
1/4 cup fresh lemon juice
1/2 cup black olives, pitted and sliced
3/4 lb pasta shells, cooked
3/4 lb cooked baby shrimp

Steps:

Mix the first 10 ingredients in large bowl.
Add the cooked pasta and the shrimp.
Toss to blend.
Season to taste with salt and pepper.

CLASSIC GREEK SALAD WITH SHRIMP

Classic Greek Salad with Shrimp image

This classic Greek salad topped with pan-seared shrimp makes a healthy and delicious dinner that goes from kitchen to table in less than 30 minutes.

Provided by Lynne Webb

Categories Salads

Time 20m

Number Of Ingredients 19

Ingredients

1 pound jumbo shrimp (16 to 20 per pound) (peeled and deveined (see notes))
Salt and freshly ground black pepper
1/2 teaspoon dried oregano
1-1/2 tablespoons extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice
1 medium head romaine lettuce (washed and torn into bite-sized pieces)
1 cucumber (peeled and sliced)
4 thin slices red onion (separated into rings)
4 ounces Feta cheese (crumbled (reduced fat is okay))
2 ripe tomatoes (cored and cut into wedges)
12 pitted Kalamata olives (sliced)
4 lemon wedges (optional)
1/3 cup extra-virgin olive oil
1-1/2 tablespoons freshly squeezed lemon juice
1 tablespoon red wine vinegar
1/2 teaspoon Dijon-style mustard
1 clove garlic (minced)
1 teaspoon dried oregano (crushed)
Salt and freshly ground black pepper

Steps:

To prepare the dressing, whisk the olive oil, lemon juice, red wine vinegar, mustard, garlic and oregano together in a small bowl. Season to taste with salt and pepper and set aside.
Lightly season the shrimp with salt, pepper, and oregano. Heat the olive oil in a frying pan over medium-high heat and add the shrimp in a single layer.
Cook the shrimp until firm and opaque, 1-1/2 minutes per side. Remove from the heat, drizzle with lemon juice and set aside to cool.

Nutrition Facts : Calories 436 kcal, Carbohydrate 23 g, Protein 25 g, Fat 29 g, SaturatedFat 6 g, Cholesterol 155 mg, Sodium 956 mg, Fiber 8 g, Sugar 8 g, UnsaturatedFat 22 g, ServingSize 1 serving

GREEK SALAD

Greek Salad image

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

Ingredients

1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick
1 red bell pepper, large-diced
1 yellow bell pepper, large-diced
1 pint cherry or grape tomatoes, halved
1/2 red onion, sliced in half-rounds
1/2 pound feta cheese, 1/2-inch diced (not crumbled)
1/2 cup calamata olives, pitted
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup good red wine vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil

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.

GREEK SHRIMP SALAD

Greek Shrimp Salad image

Provided by Food Network

Categories main-dish

Time 2h30m

Yield 4 servings

Number Of Ingredients 40

Ingredients

1/2 cup plain yogurt
2 tablespoons fresh lemon juice
2 tablespoons cucumber, peeled, seeded, and finely diced
1 tablespoon minced red onion
1 tablespoon minced fresh dill leaves
1 teaspoon minced garlic
Pinch cayenne pepper
Kosher salt
Freshly ground black pepper
1 romaine heart, torn into bite-size pieces
4 cups mixed baby lettuces, washed and dried
1/2 cup each red and yellow bell peppers, cored, seeded, trimmed, and cut into 1-inch cubes
1/2 cup Caramelized Onions (recipe follows)
1/2 cup Kalamata olives, pitted
1 small cucumber, peeled, seeded, quartered, cut into 1/2-inch slices
1 cup yellow pear and Sweet 100 cherry tomatoes, cut in halves
1/2 cup freshly grated Parmesan cheese
1 cup crumbled feta cheese
1 cup Greek Salad Dressing, recipe follows
Kosher salt
Freshly ground black pepper
16 large shrimp, peeled, deveined, cut in half horizontally, blanched
1/4 cup toasted pine nuts *
Fresh dill sprigs
2 tablespoons extra virgin olive oil
1 large red, yellow, or white onion, (3/4 pound), peeled, trimmed and cut into 3/4-inch dice
2 tablespoons balsamic vinegar
Kosher salt and freshly ground black pepper
1 tablespoon minced fresh dill leaves
1 tablespoon minced fresh parsley leaves
1 tablespoon minced fresh thyme leaves
1 cup plain yogurt
2 tablespoons minced garlic
1/4 cup Dijon mustard
1/4 cup red wine vinegar
1/3 cup fresh lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground white pepper
1 1/2 cups extra virgin olive oil
Sugar

Steps:

In a medium bowl, whisk together the first 6 ingredients until well blended. Season with cayenne, salt, and pepper to taste. Refrigerate in a covered container. When ready to use, whisk again.
In a large mixing bowl, combine the romaine, baby lettuces, bell peppers, onions, olives, cucumber, tomatoes, cheeses, and Greek Salad Dressing. Toss until blended. Season with salt and pepper. Divide and mound onto 4 chilled salad plates.
In a medium bowl, toss together the shrimp and Shrimp Dressing. Arrange 8 shrimp halves over and around salad mound. Top with pine nuts and garnish with dill sprigs.
In a 10-inch skillet or saute pan, heat the oil. Add the onion and cook over medium heat, stirring frequently, until lightly browned, about 15 minutes. Add the vinegar and cook 1 minute longer. Season with salt and pepper, to taste.
Cool the onion and transfer to a covered container. Refrigerate and use as needed.
In a medium bowl, whisk together the dill, parsley, thyme, yogurt, garlic, mustard, vinegar, lemon juice, salt, and pepper. Slowly whisk in the oil, and when emulsified, season with sugar to taste.
Refrigerate in a covered container. When ready to use, whisk again.

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