Garlicky Greek Salad Recipes

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

GARLICKY GREEK SALAD

Provided by Dona Kuryanowicz

Categories Salad Garlic Leafy Green Olive Tomato No-Cook Vegetarian Lunch Feta Cucumber Bon Appétit California Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 6

Number Of Ingredients 9

Garlicky Greek Salad image

Steps:

Whisk first 4 ingredients in small bowl until blended. Season to taste with salt and pepper. (Can be prepared 3 hours ahead. Let stand at room temperature. Rewhisk before using.)
Combine lettuce, tomatoes, cucumber and olives in bowl. Toss with dressing. Sprinkle cheese over and serve.

Ingredients

6 tablespoons olive oil
2 tablespoons fresh lemon juice
1 tablespoon chopped garlic
1 teaspoon red wine vinegar
1 large head red leaf lettuce, torn into bite-size pieces
3 large plum tomatoes, seeded, coarsely chopped
1/2 cucumber, peeled, seeded, coarsely chopped
1/2 cup pitted black olives (preferably brine-cured), coarsely chopped
3/4 cup crumbled feta cheese

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 SALAD ON ROASTED GARLIC FRENCH BREAD

Buttery toasted garlic bread is topped with fresh, crisp Greek salad, and served with tart tzatziki sauce.

Provided by Idahoan

Categories Trusted Brands: Recipes and Tips Idahoan®

Yield 4

Number Of Ingredients 19

Greek Salad on Roasted Garlic French Bread image

Steps:

Mix the dry package of Idahoan Roasted Garlic Potatoes with the butter until blended. Slice the French bread length wise and generously spread with the roasted garlic mixture. Toast under the broiler until butter spread is melted and toasted on top. (You can also grill the Garlic Bread--see footnote.)
Greek Salad: Drain onion from ice water and pat dry with paper towels. In a large bowl combine all salad ingredients, except cheese. Top the French bread with the Greek salad and sprinkle cheese over top. Serve with Tzatziki sauce.
Tzatziki Sauce: In a medium bowl, combine Greek yogurt, cucumber, lemon juice, garlic, and dill. Stir until well combined. Taste and season with salt and pepper.

Nutrition Facts : Calories 1696.9 calories, Carbohydrate 106.6 g, Cholesterol 276.4 mg, Fat 131.8 g, Fiber 5.6 g, Protein 28.7 g, SaturatedFat 69.5 g, Sodium 2799.5 mg, Sugar 15.8 g

Ingredients

1 (4 ounce) package Idahoan® Roasted Garlic Flavored Mashed Potatoes
1 pound butter, softened
1 loaf French bread
½ pint cherry tomatoes, cut in half
1 cup cucumber, peeled and sliced into 1/4-inch thickness and cut into quarters
1 medium red onion, chopped into thin slices and soaked 10 minutes in small bowl of ice water to reduce sharpness
1 small green pepper, coarse chopped
¾ cup kalamata olives, pitted and sliced
6 tablespoons olive oil
1 ½ tablespoons fresh lemon juice
1 tablespoon red wine vinegar
2 garlic clove (blank)s garlic cloves, minced
¾ cup crumbled feta cheese, for topping
2 cups plain Greek yogurt
1 cup cucumber, small dice
2 tablespoons fresh lemon juice
2 garlic clove (blank)s garlic cloves, minced
2 tablespoons finely chopped fresh dill
1 pinch Salt and pepper, to taste

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In a large serving bowl, combine the chopped lettuce, tomatoes, cucumber, pepper, onion, parsley, olives and feta. Toss the ingredients together and set aside.
To prepare the vinaigrette, combine all of the ingredients in a liquid measuring cup or OXO’s Twist & Pour Dressing Mixer. Whisk (or twist) until blended. Taste, and add more vinegar if you’d like a more tangy dressing, or more honey for a more tame dressing.
If you’ll be serving all of the salad at once, go ahead and drizzle enough dressing in to lightly coat the salad and toss to combine. I prefer to store the salad and dressing separately so I can enjoy salad for a few days. Whisk the dressing again before drizzling (if the olive oil solidifies a bit in the refrigerator, don’t worry, that’s normal—just let it warm up for about 5 minutes at room temperature or microwave for 10 to 20 seconds).

Garlicky Greek Salad Recipes

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.

GARLICKY GREEK SALAD

GREEK SALAD

GREEK SALAD ON ROASTED GARLIC FRENCH BREAD

Buttery toasted garlic bread is topped with fresh, crisp Greek salad, and served with tart tzatziki sauce.

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