Mediterranean Green Salad Recipes

MEDITERRANEAN GREEN SALAD

Steps:

• In a large salad bowl, combine the first eight ingredients. Just before serving, drizzle with salad dressing; toss to coat.

FAVORITE MEDITERRANEAN SALAD

Steps:

• In a very large salad bowl, combine the first seven ingredients. In a small bowl, whisk the dressing ingredients. Drizzle over salad and toss to coat.

MEDITERRANEAN GREEN SALAD

Steps:

• Wash all the salad ingredients first. Cut lettuce into thin strips, shell peas and slice spring onions. Cut green peppers into thin strips (or dice). Half the tomatoes.

GREEK GREEN BEAN SALAD RECIPE

Steps:

• Prepare dressing. In a small bowl, whisk together extra virgin olive oil, lemon juice, garlic, fresh dill, Spanish paprika, pinch of salt and pepper. Set aside for now.
• Bring a large pot filled with water to a boil. Add green beans. Cook for 5 minutes, then, keep the pot of boiling water going, but using tongs, transfer green beans to an ice bath (a bowl of ice and ice cold water) for 5 minutes. Return beans to boiling water to finish cooking until tender, about 10 more minutes or so. Drain well.
• Transfer warm beans to a mixing bowl. Toss with a little salt and pepper. Give the dressing a quick stir to combine well, then pour over the green beans. Toss again to coat.
• Transfer to a serving platter. Sprinkle crushed pepper flakes and crumbled feta. Top with chopped olives. Serve at room temperature.

THE BEST MEDITERRANEAN SALAD RECIPE

Steps:

• In a large bowl, place cucumbers, tomatoes, red onion, olives, artichoke hearts and parsley.
• Using two spoons, lightly mix the vegetables and put the bowl in the refrigerator.
• Make the Mediterranean salad dressing by mixing olive oil, lemon, sumac, garlic, salt and pepper in a mason jar or a small bowl.
• Pour the dressing over salad and mix well.
• Serve immediately.

MEDITERRANEAN GREEK SALAD

Steps:

• In a large salad bowl, toss together the cucumbers, feta cheese, olives, roma tomatoes, sun-dried tomatoes, 2 tablespoons reserved sun-dried tomato oil, and red onion. Chill until serving.

GREEN MEDITERRANEAN SALAD

Steps:

• In a small jar, mix together all the dressing ingredients. Put lid on jar and shake to combine. Store in the refrigerator.
• Dress Garbanzo Beans with 2 teaspoons of Lemon-Sumac Dressing. Let marinade for at least 15-20 minutes, tossing occasionally to redistribute the dressing.
• Dress avocado with 1/2 teaspoon of Lemon-Sumac Dressing and a pinch of salt. Mix to combine.
• Place remaining salad ingredients into a large salad bowl and toss to combine. Reserving the marinated avocado and garbanzo beans until ready to serve.
• Just before serving, remove the garbanzo beans from the dressing and set them aside. To the marinade add an additional 1 1/2 teaspoons of dressing. Pour dressing over salad and toss to combine.
• Divide salad among two plates.
• Top each portion with 1/4 cup of garbanzo beans and 1/2 of the avocado mixture (about 1 Tablespoon).

MEDITERRANEAN SALAD WITH GREEN BEANS AND FETA

Steps:

• In a medium saucepan of boiling salted water, cook green beans until crisp-tender, 4 to 6 minutes. Drain green beans, and rinse with cold water to stop the cooking.
• Using a sharp knife, slice off both ends of each orange. Cut off peel, following the curve of the fruit. Halve fruit from top to bottom, and thinly slice each half crosswise.
• In a bowl, whisk together oil and vinegar; season with salt and pepper. Add feta, oranges, lettuce, onion, beans, and green beans. Toss to combine.

MEDITERRANEAN GREEN BEAN SALAD

Steps:

• In a large bowl combine, oil, lemon juice, seasonings.
• Stir in remaining ingredients.
• Chill until serving or serve at room temperature.

MEDITERRANEAN GREEN BEAN SALAD

Steps:

• Rinse and trim the beans, then cook in boiling salted water until al dente. Remove and rinse under cold water, then drain.
• Peel and finely chop the onions. Heat the oil in a pan and sauté the onion with the bacon. Add the sugar, then deglze with the vinegar, lemon juice, and vegetable broth. Season to taste with salt and pepper.
• Mix the onion and bacon mixture with the beans, then cover and let infuse for at least 1 hour. Cut the basil into strips, then fold into the beans and serve on plates.