Greek Style Salad Recipes

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GREEK PASTA SALAD



Greek Pasta Salad image

Great summer pasta salad.

Provided by Danielle Laroche

Categories     Salad     100+ Pasta Salad Recipes     Tomato Pasta Salad Recipes

Time 3h30m

Yield 8

Number Of Ingredients 14

2 cups penne pasta
¼ cup red wine vinegar
1 tablespoon lemon juice
2 cloves garlic, crushed
2 teaspoons dried oregano
salt and pepper to taste
⅔ cup extra-virgin olive oil
10 cherry tomatoes, halved
1 small red onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
½ cucumber, sliced
½ cup sliced black olives
½ cup crumbled feta cheese

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Rinse with cold water and drain well in a colander set in the sink.
  • Whisk together the vinegar, lemon juice, garlic, oregano, salt, pepper, and olive oil. Set aside. Combine pasta, tomatoes, onion, green and red peppers, cucumber, olives, and feta cheese in a large bowl. Pour vinaigrette over the pasta and mix together. Cover and chill for 3 hours before serving.

Nutrition Facts : Calories 306.6 calories, Carbohydrate 19.3 g, Cholesterol 14 mg, Fat 23.6 g, Fiber 2.1 g, Protein 5.4 g, SaturatedFat 5.2 g, Sodium 258.1 mg, Sugar 2.8 g

TRADITIONAL GREEK SALAD RECIPE



Traditional Greek Salad Recipe image

Simple traditional Greek Salad with ripe tomatoes, cucumbers, bell peppers, onions, olives and creamy feta cheese.

Provided by Suzy Karadsheh

Categories     Salad

Time 15m

Number Of Ingredients 10

1 medium red onion
4 Medium juicy tomatoes
1 English cucumber (hot house cucumber) (partially peeled making a striped pattern)
1 green bell pepper (cored)
Greek pitted Kalamata olives (a handful to your liking)
kosher salt (a pinch)
4 tbsp quality extra virgin olive oil
1-2 tbsp red wine vinegar
Blocks of Greek feta cheese (do not crumble the feta, leave it in large pieces)
1/2 tbsp dried oregano

Steps:

  • Cut the red onion in half and thinly slice into half moons. (If you want to take the edge off, place the sliced onions in a solution of iced water and vinegar for a bit before adding to the salad. I do this in the video).
  • Cut the tomatoes into wedges or large chunks (I sliced some into rounds and cut the rest in wedges).
  • Cut the partially peeled cucumber in half length-wise, then slice into thick halves (at least 1/2" in thickness)
  • Thinly slice the bell pepper into rings.
  • Place everything in a large salad dish. Add a good handful of pitted kalamata olives.
  • Season very lightly with kosher salt (just a pinch) and a bit of dried oregano.
  • Pour the olive oil and red wine vinegar all over the salad. Give everything a very gentle toss to mix (do NOT over mix, this salad is not meant to be handled too much).
  • Now add the the feta blocks on top and add a sprinkle more of dried oregano.
  • Serve with crusty bread.

Nutrition Facts : Calories 102.9 kcal, Sodium 2.8 mg, Fat 9.5 g, SaturatedFat 1.3 g, Carbohydrate 4.7 g, Fiber 1.1 g, Protein 0.7 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

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 SALAD DRESSING



Greek Salad Dressing image

A delicious dressing served over Greek Salad or over pasta. A very versatile dressing! A good marinade, too. Dressing is meant to be a little tart with a good olive oil flavor.

Provided by BeachGirl

Categories     Salad Dressings

Time 10m

Yield 1 cup, 4 serving(s)

Number Of Ingredients 9

2 fresh garlic cloves, minced then crushed
1/4 teaspoon salt (optional)
1 1/2 teaspoons Dijon mustard (Grey poupon)
1/2 cup extra virgin olive oil
2 tablespoons fresh lemon juice (not bottled)
1/2 teaspoon sugar
5 tablespoons red wine vinegar
1/2 teaspoon basil leaves (optional)
1/4 teaspoon oregano leaves (optional)

Steps:

  • Mix all ingredients together and shake well to mix.
  • Update 6/23/10: For a creamier dressing, add all ingredients except oil to a blender. Pulse several times to mix ingredients. With blender running on high, slowly pour oil into blender until mixture is creamy. Refrigerate.

Nutrition Facts : Calories 249.4, Fat 27.1, SaturatedFat 3.7, Sodium 23.6, Carbohydrate 1.7, Fiber 0.1, Sugar 0.7, Protein 0.2

GREEK SALAD



Greek salad image

Make a fresh and colourful Greek salad in no time. It's great with grilled meats at a barbecue, or on its own as a veggie main

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Side dish

Time 15m

Yield Serves 4 as a side - easily doubled for main course

Number Of Ingredients 7

4 large vine tomatoes, cut into irregular wedges
1 cucumber, peeled, deseeded, then roughly chopped
½ a red onion thinly sliced
16 Kalamata olives
1 tsp dried oregano
85g feta cheese, cut into chunks (barrel matured feta is the best)
4 tbsp Greek extra virgin olive oil

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.

Nutrition Facts : Calories 270 calories, Fat 24 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 2.64 milligram of sodium

ABSOLUTELY FABULOUS GREEK/HOUSE DRESSING



Absolutely Fabulous Greek/House Dressing image

This is the 'secret' Greek dressing recipe from the pizzeria that I work at. The recipe makes almost a gallon but can be scaled down easily. It can be used for picnics and travels very well, since it doesn't need to be refrigerated. This is the best dressing I have ever tasted, people offer to buy it constantly, but if we sold it we wouldn't be able to make enough to use in the restaurant!

Provided by DANIELLE M.

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes

Time 10m

Yield 120

Number Of Ingredients 9

1 ½ quarts olive oil
⅓ cup garlic powder
⅓ cup dried oregano
⅓ cup dried basil
¼ cup pepper
¼ cup salt
¼ cup onion powder
¼ cup Dijon-style mustard
2 quarts red wine vinegar

Steps:

  • In a very large container, mix together the olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and Dijon-style mustard. Pour in the vinegar, and mix vigorously until well blended. Store tightly covered at room temperature.

Nutrition Facts : Calories 104.2 calories, Carbohydrate 2.1 g, Fat 10.8 g, Fiber 0.3 g, Protein 0.2 g, SaturatedFat 1.5 g, Sodium 13.1 mg, Sugar 0.2 g

GREEK SALAD



Greek Salad image

Guzaria is Greek tapas: many little dishes that can be snacked on for a fulfilling meal. Old Athens would gather at small bars at the end of a hard day to find community members, discuss the day, and share food and drink at a leisurely pace over the course of the evening. Ouzo and cold beer are the suggested beverages with your Guzaria menu. Guzaria Menu: Greek Salad, Grilled Pita Bread, Greek Meatballs in Wine Sauce, Baked Gigantes Beans and Grilled Shrimp.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 12m

Yield 4 servings

Number Of Ingredients 14

3 vine ripe tomatoes, cut into chunks
1 red onion, thinly sliced
1/2 European seedless cucumber, cut into bite-size chunks
1 small red bell pepper, seeded and chunked
1 small green bell pepper, seeded and chunked
1 cubanelle pepper, seeded and chunked
1 cup Kalamata black olives
Several sprigs fresh flat-leaf parsley, about 1/2 cup
2 (1/4 pound) slices imported Greek feta
1/4 cup (a couple of glugs) extra-virgin olive oil
3 tablespoons (3 splashes) red wine vinegar
1 teaspoon dried oregano, crushed in palm of your hand
Coarse salt and black pepper
Pita breads

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.

GREEK SALMON SALAD RECIPE



Greek Salmon Salad Recipe image

Easy baked salmon with fresh garden vegetables and bold Greek flavors including feta, kalamata olives, and a bright lemon-mint vinaigrette!

Provided by Suzy Karadsheh

Categories     Salad

Number Of Ingredients 19

1 lb Salmon fillet, (cut into 4 equal pieces)
Kosher salt and black pepper
11/2 teaspoon dried oregano
8 oz hearts of Romaine lettuce, (chopped)
10 oz cherry or grape tomatoes
1 bell pepper (any color, cored and sliced into rounds)
1 English cucumber (sliced into rounds)
2 shallots (sliced)
pitted Kalamata olives (to your liking)
Quality Greek feta blocks (to your liking)
1/2 cup Extra virgin olive oil
2 large lemons
2 garlic cloves, (roughly chopped)
20 to 30 fresh mint leaves, (no stems (about 7 grams or so))
1 tsp dried oregano
1/2 tsp sweet paprika
1 lb salmon fillet (cut into 4 equal pieces)
Kosher salt and black pepper
Dried oregano (a generous pinch 1 1/2 tsp or more to your liking)

Steps:

  • Preheat the oven to 425 degrees F and position a rack in the middle.
  • Season the salmon. Pat the salmon dry on both sides and season with kosher salt, pepper, and dried oregano. Arrange on a lightly oiled sheet pan and brush the top of the salmon with extra virgin olive oil.
  • Bake the salmon in the heated oven for 8 to 12 minutes until it's done and flakes easily (see cook's tip #1 below). Meanwhile, work on the salad and the vinaigrette.
  • Prepare the salad. In a large salad bowl, add the lettuce, tomatoes, bell peppers, cucumbers, shallots, and Kalamata olives (don't add the feta yet)
  • Prepare the vinaigrette. In the small bowl of a food processor fitted with a blade, add olive oil, lemon juice, garlic, fresh mint, oregano, and paprika. Add a pinch of Kosher salt and black pepper. Blend until well-combined.
  • Pour about 1/2 of the vinaigrette over the salad. Toss to combine. Now add the feta cheese blocks on top. (Hold the remaining vinaigrette to dress the salmon later).
  • Build your salmon salad bowls. Transfer the salad to 4 serving bowls, top each with 1 fillet of salmon. Drizzle the remaining vinaigrette on top of the salmon. Enjoy!

Nutrition Facts : Calories 474.3 kcal, Sodium 356.5 mg, SaturatedFat 5 g, Carbohydrate 17.8 g, Fiber 5.5 g, Protein 25.8 g, Cholesterol 62.4 mg, ServingSize 1 serving

GREEK PASTA SALAD RECIPE



Greek Pasta Salad recipe image

If you are looking for a twist on your classic pasta salad, go Greek with this sprightly Greek pasta salad recipe! Go ahead, taste all the earthy flavours that characterize the Greek cuisine in one simple dish!

Provided by Eli K. Giannopoulos

Categories     Salad

Time 15m

Number Of Ingredients 12

350g fusilli pasta (13 oz.)
2 tomatoes, cut into wedges or 18 cherry tomatoes, cut into halves
1 red onion, sliced
1 red bell pepper, sliced
1 cucumber, sliced into half moons
16 Kalamata olives
250g feta cheese, crumbled (8.5 oz.)
2 tbsps chopped parsley
4 and 1/2 tbsps extra virgin olive oil
1 and 1/2 tbsps lemon juice
1 tsp dried oregano
salt and pepper to taste

Steps:

  • To prepare this super easy Greek pasta salad recipe, start by cooking the pasta. Boil the pasta according to package instructions and drain. Set aside to cool down for a while.
  • In the meantime prepare your vegetables for the Greek pasta salad. Wash thoroughly and strain the vegetables. Cut the tomatoes into wedges, the cucumber into half moons, slice the pepper and the red onion. Place all the vegetables in a large salad bowl and add the pasta, the olives and feta cheese. Garnish with chopped parsley and mix everything together so that all the wonderful flavours mix.
  • To prepare the dressing for the Greek pasta salad add all the ingredients in a bowl and whisk to combine.
  • Pour the dressing over the Greek pasta salad and toss to coat. Taste and adjust the seasoning according to preference.
  • Prepare this Greek pasta salad recipe a few hours before serving to allow the flavours to mingle and develop and it will certainly reward you.
  • Divide the Greek pasta salad among individual serving plates and serve cold. Enjoy!

Nutrition Facts : ServingSize 1 portion, Calories 347kcal, Sugar 5.3g, Sodium 707.4mg, Fat 16.3g, SaturatedFat 6.1g, UnsaturatedFat 9.3g, TransFat 0g, Carbohydrate 40.3g, Fiber 3.1g, Protein 11.2g, Cholesterol 27.8mg

GREEK STYLE TOSSED SALAD



Greek Style Tossed Salad image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 10

3-4 Roma tomatoes cut into cubes
1 small red onion chopped
3 oz. feta cheese, crumbled
1/2 seedless cucumber peeled and diced
1/2 cup kalamata olives, pitted
1/2 tsp. dried oregano
1/2 head romaine lettuce, washed, dried and cut into bite-sized pieces
juice of 1/2 lemon
olive oil for drizzling
salt and pepper

Steps:

  • In a large salad bowl, combine all ingredients except olive oil and lemon juice. Toss gently to combine. Drizzle with olive oil and lemon juice and sprinkle with salt and pepper to taste, tossing to distribute seasonings.

GREEK SALAD I



Greek Salad I image

This is an incredibly good Greek salad recipe, nice and tangy and even better in the summer when you use fresh vegetables!

Provided by Meesh

Categories     Salad     Green Salad Recipes     Romaine Lettuce Salad Recipes

Time 20m

Yield 6

Number Of Ingredients 12

1 head romaine lettuce- rinsed, dried and chopped
1 red onion, thinly sliced
1 (6 ounce) can pitted black olives
1 green bell pepper, chopped
1 red bell pepper, chopped
2 large tomatoes, chopped
1 cucumber, sliced
1 cup crumbled feta cheese
6 tablespoons olive oil
1 teaspoon dried oregano
1 lemon, juiced
ground black pepper to taste

Steps:

  • In a large salad bowl, combine the Romaine, onion, olives, bell peppers, tomatoes, cucumber and cheese.
  • Whisk together the olive oil, oregano, lemon juice and black pepper. Pour dressing over salad, toss and serve.

Nutrition Facts : Calories 265.3 calories, Carbohydrate 14.1 g, Cholesterol 22.3 mg, Fat 22.4 g, Fiber 5 g, Protein 6 g, SaturatedFat 6.1 g, Sodium 537.8 mg, Sugar 5.9 g

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