Layered Greek Salad With Creamy Mint Dressing Recipes

GREEK SALAD LAYERED DIP

Steps:

• Grate the cucumber on the large holes of a box grater into a bowl. Toss with 1/4 teaspoon salt and pour into a fine-mesh sieve set over a bowl. Let stand for 10 minutes. Using your hands and working with a bit of the cucumber at a time, squeeze the excess liquid out of the cucumber and place the cucumber in a large bowl. Add the yogurt, feta, garlic, 1/4 cup of the chopped mint, 1/4 teaspoon salt and 1/4 teaspoon pepper to the bowl with the cucumber. Stir to combine and add more salt and pepper to taste. Transfer to a shallow serving bowl.
• Toss the tomatoes, red onion, olives and remaining 2 tablespoons mint together in a medium bowl. Sprinkle the mixture over the cucumber mixture. Serve the dip with warm pita or vegetable chips.

LAYERED GREEK SALAD

Steps:

• Layer salad in a glass trifle dish starting with the lettuce on the bottom, then tomatoes, cucumbers, olives, red onions, and ending with the feta cheese layer. Cover.
• To prepare dressing, add all dressing ingredients to a mason jar, add lid and shake well to combine.
• Place salad and dressing in the refrigerator to sit for a couple hours or until ready to serve. The dressing is best if it sits for a couple hours.

MINTY GREEK SALAD

Steps:

• In a large bowl, combine the feta cheese, tomatoes, olives and cucumbers. In a small bowl, mix the olive oil and lemon juice and season with salt and pepper. Pour the dressing mixture over the vegetables. Garnish with the mint.

LAYERED GREEK SALAD WITH CREAMY MINT DRESSING

Steps:

• Place all dressing ingredients in a blender or food processor and mix until smooth. Chill.
• On a large platter, or individual salad plates, layer tomato slices, onion slices, cucumber slices and olive slices.
• Sprinkle with the coarse ground black pepper.
• Drizzle with the chilled dressing.
• Garnish with extra crumbled feta and mint leaves and serve.