Country Style Greek Salad Recipes

GREEK COUNTRY SALAD

"This salad is a summer favorite with everyone and virtually a meal in itself!" -Christine Chinchilla, Hinckley, Illinois

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 9

Greek Country Salad image

Steps:

In a large salad bowl, combine the tomatoes, cucumber, pepper and onion. In a small bowl, whisk the oil, vinegar and seasoning. Drizzle over salad and toss to coat. Chill until serving. Just before serving, sprinkle with cheese. Serve with bread.

Nutrition Facts : Calories 194 calories, Fat 14g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 644mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 4g fiber), Protein 7g protein.

Ingredients

6 large tomatoes, chopped
1 large cucumber, seeded and chopped
1 medium green pepper, chopped
1-1/4 cups chopped sweet onion
1/3 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon Greek seasoning
2 packages (4 ounces each) crumbled feta cheese
Sliced French bread

GREEK SALAD

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

Greek Salad image

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.

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

GREEK SALAD I

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

Greek Salad I image

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

Ingredients

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

COUNTRY-STYLE GREEK SALAD

This salad made without lettuce is called country or peasant and is served throughout Greece. From CI Stand time is cook time

Provided by Boo Chef in West Te

Categories < 30 Mins

Time 30m

Yield 1 salad, 4-6 serving(s)

Number Of Ingredients 15

Country-Style Greek Salad image

Steps:

Whisk vinaigrette ingredients in large bowl until combined. Add onion and cucumber and toss; let stand to blend flavors, about 20 minutes.
Add tomatoes, parsley, mint, and peppers to bowl with onions and cucumbers; toss to coat with dressing.
Transfer salad to wide, shallow serving bowl or platter; sprinkle olives and feta over salad. Serve immediately.

Ingredients

1 1/2 tablespoons red wine vinegar
1 teaspoon lemon lemon, juice of
2 teaspoons minced fresh oregano leaves
1/2 teaspoon table salt
1/8 teaspoon ground black pepper
1 minced medium garlic clove (about 1 teaspoon)
6 tablespoons olive oil
1/2 medium red onion, sliced thin (about 3/4 cup)
2 medium cucumbers, peeled, halved lengthwise, seeded, and cut into 1/8-inch-thick slices (about 4 cups)
6 large vine-ripened tomatoes, each tomato cored, seeded, and cut into 12 wedges (about 2 pounds)
1/4 cup loosely packed torn fresh parsley leaves
1/4 cup loosely packed torn fresh mint leaves
6 ounces jarred roasted red peppers, cut into 1/2 by 2-inch strips (about 1 cup)
20 large kalamata olives, each olive pitted and quartered lengthwise
5 ounces feta cheese, crumbled (1 cup)

GREEK COUNTRY SALAD

Yield Makes 8 servings

Number Of Ingredients 14

Greek Country Salad image

Steps:

Make dressing:
Whisk together lemon juice, salt, and honey in a large salad bowl and add oil in a slow stream, whisking until blended.
Make salad:
Add salad ingredients to dressing and toss to coat. Season with salt and pepper.

Ingredients

For dressing
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1 teaspoon honey
1/3 cup extra-virgin olive oil
For salad
1/2 lb escarole (preferably pale inner leaves), chopped (4 cups)
1/4 lb tender young mustard greens, trimmed and finely chopped (2 cups)
1/2 lb dandelion greens, tough stems discarded and leaves cut crosswise into 1/4-inch slices (2 cups)
2 oz baby spinach (2 cups)
1 cup watercress sprigs, trimmed
1/2 cup chopped fresh dill
1/4 cup fresh flat-leaf parsley
1/4 cup thinly sliced scallion

GREEK SALAD

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

Greek salad image

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

Ingredients

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

GREEK SALAD

While diner-style Greek salads made with chopped romaine, crumbled feta and often grilled chicken have become ubiquitous in American restaurants, a traditional Greek salad, or horiatiki salata, is a simpler affair. An assembled salad of large-diced vegetables with Kalamata olives and sometimes capers, this salad has no greens at all, and the feta is served sliced on top of the salad rather than crumbled and tossed into it. A traditional Greek salad is dressed lightly with olive oil and red wine vinegar; this recipe adds garlic and oregano. To make the salad into a satisfying vegetarian main course, throw in a can of drained and rinsed chickpeas.

Provided by Lidey Heuck

Categories dinner, easy, lunch, quick, weekday, salads and dressings, vegetables, main course, side dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 13

Greek Salad image

Steps:

In a bowl or small glass measuring cup, whisk together the vinegar, garlic, oregano, salt and pepper. Gradually whisk in the olive oil, then set aside.
Arrange the tomatoes, cucumber and bell pepper in a large shallow serving bowl. Scatter the olives, capers and onions on top, then drizzle about half the dressing evenly over the salad.
Place the slices of feta on top of the salad and drizzle with additional dressing to taste. Serve at room temperature.

Ingredients

2 tablespoons red wine vinegar
1 small garlic clove, grated or finely minced
1/4 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup olive oil
1 pound ripe red tomatoes, cored and cut into wedges (2 or 3 tomatoes)
1 English cucumber, halved lengthwise and sliced 1/2-inch thick
1 green bell pepper, cored, halved lengthwise and sliced 1/4-inch thick
3/4 cup Kalamata olives
1 tablespoon capers, drained
1/2 medium yellow or red onion, very thinly sliced into rings
8 ounces Greek feta cheese, sliced 1/2-inch thick

GREEK COUNTRY SALAD

The lemon juice makes this a refreshing summertime salad. I usually don't bother crushing the garlic with the salt, I just use minced garlic and whisk it with the salt and other dressing ingredients.

Provided by Eat Your Vegetables

Categories Greens

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

Greek Country Salad image

Steps:

Wash the lettuce thoroughly and blot dry. Cut the cucumber into quarters lengthways, then into bite-size pieces. Halve the pepper, if using, remove core and seeds and cut into thick slices.
Tear the lettuce into bite-sized pieces and place in serving bowl with cucumber, pepper, feta cheese and olives.
Combine the oil, lemon juice, crushed/minced garlic, and black pepper, whisking until thick. Pour over salad, toss gently, serve immediately.

Nutrition Facts : Calories 420.4, Fat 37.5, SaturatedFat 8.8, Cholesterol 26.8, Sodium 755.4, Carbohydrate 17.6, Fiber 8, Sugar 6.6, Protein 9

Ingredients

2 heads romaine lettuce
1 cucumber
1 bell pepper (optional)
4 ounces feta cheese, cubed
4 ounces black olives
1/2 cup olive oil
1/4 cup lemon juice
1 garlic clove, crushed
1/4 teaspoon salt
1/4 teaspoon ground black pepper

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