My Big Fat Greek Salad Recipes

MY BIG FAT GREEK OMELET

Steps:

• Heat a 12-inch non-stick skillet over low heat. (Use a 10-inch skillet if you halve the recipe to serve 2 instead of 4.) Meanwhile, in a small bowl, mix tomatoes, 1/2 tsp. oregano, 1/4 tsp. salt, and pepper to taste. Stir in feta.
• In a medium bowl, whisk eggs together, then stir in spinach, 1/2 tsp. oregano, 1/4 tsp. salt, and pepper to taste. A few minutes before cooking omelet, add oil to the pan, and increase heat to medium-high. Heat until wisps of smoke start to rise from the pan. Add the egg mixture to the skillet. Using a plastic or wooden spatula to push back the eggs that have set, tilt the pan and let the uncooked egg mixture run onto the empty portion of the pan. Continue pushing back cooked eggs, tilting the pan and letting uncooked egg mixture flow onto the empty portion of the pan until omelet is moist but fully cooked, about 3 minutes. Reduce heat to low; pour the tomato mixture over half of the omelet. Using a slotted, flat spatula or turner, carefully fold the untopped half over the filling. Use the turner to slide the omelet onto a cutting board. Let stand a minute or two for the filling to warm.
• Cut the omelet into 4 wedges and serve immediately.

MY BIG FAT GREEK SALAD

Steps:

• NOTE: MARINATE SALAD IN REFRIGERATOR FOR 30 MINUTES OR LONGER, THEN RE-SEASON WITH FINE SEA SALT AND RE-TOSS BEFORE SERVING.
• PEEL and slice red onion into 1/4" rings; PLACE onion slices in a bowl of cold water.
• REFRIGERATE bowl of water with onions until needed (the cold soak will diffuse sharpness and/or bitterness).
• PREPARE DRESSING: Finely grate 1/4 teaspoon fresh lemon zest. Knead and cut lemons into halves to juice, yielding 1 1/2 tablespoons juice. Whisk together all ingredients in a small mixing bowl. Set aside at room temperature to allow flavors to infuse. FOR A TANGIER DRESSING: Add up to 2 1/2 - 3 tablespoons extra red wine vinegar, plus sugar to balance acidity. FOR A LIGHTER DRESSING: Replace some of the olive oil with kalamata olive brine before adding sea salt, then adjust salt according to taste.
• PREP the remaining vegetables to specifications; DICE the feta cheese into 1-inch cubes.
• REMOVE onions from water and blot dry.
• COMBINE all ingredients except feta cheese in a large bowl.
• POUR the dressing over vegetables and gently toss until evenly blended.
• SPRINKLE top of salad with feta cheese (if desired you can gently fold feta with salad to moisten with dressing).
• SERVE and enjoy.

BIG GREEK SALAD

Steps:

• Whisk the vinegar, lemon juice, oregano and 1/4 teaspoon each salt and pepper in a large bowl; slowly whisk in the olive oil until smooth.
• Add the cucumber, tomatoes, lettuce, olives, caperberries, Peppadews and red onion to the bowl with the dressing and toss. Season with salt and pepper.

MY BIG FAT GREEK SALAD

Steps:

• Peel off a few strips of cucumber skin using a channel knife, creating a striped pattern. Cut cucumbers in half crosswise. Cut each half into quarters before cutting into 1/4- to 1/2-inch slices. Place into a colander; toss with some kosher salt and let sit for 10 to 15 minutes.
• Meanwhile, cut cherry tomatoes in half. Rinse cucumbers; drain thoroughly for 10 to 15 minutes more.
• While cucumbers are draining, slice onion thinly. Cut bell pepper into strips. Turn knife diagonally and cut strips into diamond-shaped pieces. Slice Kalamata and green olives.
• Combine cucumbers, tomatoes, onion, bell pepper, olives, and 2 tablespoons oregano in a bowl. Season with salt, black pepper, and cayenne. Sprinkle in vinegar and toss thoroughly. Drizzle in olive oil. Add about 2/3 of the feta cheese and toss again. Cover with plastic wrap and refrigerate for 30 to 60 minutes.
• Give the salad another mix. Taste and season as desired. Scatter remaining feta cheese on top and garnish with remaining oregano.

MY BIG FAT GREEK SALAD

Steps:

• Put the lettuce in a large bowl. Add olives, feta, onions, cucumbers, and tomatoes.
• In small bowl, beat together olive oil, lemon juice, and salt and pepper.
• Pour the dressing over the salad.
• Top with oregano, mint, and anchovies (if using).

MY BIG FAT GREEK PASTA SALAD

Steps:

• Cook pasta until al-dente. Drain.
• Add chopped veggies, feta cheese, and 2/3 of the bottle of dressing. Stir well and refrigerate at least 2 hours. (I do this the night before the day I serve it)
• Dressing will be absorbed by the pasta during refrigeration. Stir in remainder of dressing before serving.

BIG FAT GREEK EGGPLANT (AUBERGINE) SALAD

Steps:

• Roast the eggplant over a gas grill for 25 minutes at 450 degrees.
• Place in a colander and allow it to cool. Puree the scallions, parsley, garlic and oregano in a food processor.
• In a separate bowl, combine lemon juice, red wine vinegar, some capers, tomato, chopped parsley and the herb mixture.
• Next peel away the skin of the eggplant revealing charred flesh on the inside; leave the seeds; in a lot of recipes they're called "the poor man's caviar.".
• Roughly cut up the eggplant, and combine it with the remaining ingredients.
• Lastly, add salt, pepper, lemon to taste. Serve the eggplant salad (hot or cold) on grilled bread.

MY BIG FAT GREEK PASTA SALAD

Steps:

• PREPARE the DRESSING: Grate 1/2 teaspoon fresh lemon zest; KNEAD and cut lemons into halves to juice, yielding 2 1/2 tablespoons juice; WHISK together remaining ingredients well; SET aside.
• BRING bring 6 quarts water to a boil in a large pot; ADD 1 1/2 tablespoons kosher salt and spiral pasta, returning to boiling; COOK pasta according to package directions (do not overcook -- pasta should be al dente).
• DRAIN pasta well; RETURN pasta to pot and toss with a very small amount of olive oil to prevent sticking; LET stand to cool.
• PREP all pasta salad vegetables and fresh herbs to specifications; PLACE prepped vegetables into a large bowl.
• ADD the cooled pasta to vegetables in bowl, combining well.
• ADD 4-6 ounces cubed or crumbled feta cheese, without tossing.
• WHISK the DRESSING mixture again; POUR the DRESSING evenly over pasta salad; GENTLY fold pasta salad over from the bottom a few times to evenly distribute the dressing and combine feta cheese.
• CHILL pasta salad at least 2 hours to overnight.
• GARNISH pasta salad with parsley sprig, or fresh basil or mint leaves.
• SERVE and ENJOY!

MY BIG FAT GREEK SALAD

Steps:

• 1. In a large salad bowl, mix the oil, lemon juice, vinegar, oregano, and pepper with a fork. Add a generous shake of garlic powder to dressing and mix well. Add the tomatoes, chickpeas, cucumber, red onion, parsley, and olives. Toss to mix well. Let marinate for 15 minutes...this is a must!! Add the greens and feta and toss again.