Greek Diced Vegetable Salad Recipes

GREEK VEGETABLE SALAD

From Rena Kilaniotou of Belleville, New Jersey, this salad is great to serve right away or let the flavors blend overnight for added taste. Either way, these crunchy veggies with an easy homemade dressing are delicious!

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 12

Greek Vegetable Salad image

Steps:

In a serving bowl, combine the cucumber, tomato, green pepper, onions, olives and feta cheese. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over salad and toss to coat. Serve with a slotted spoon.

Nutrition Facts : Calories 259 calories, Fat 23g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 885mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 4g protein.

Ingredients

1 medium cucumber, peeled and chopped
1 large tomato, seeded and chopped
1 medium green pepper, chopped
4 green onions, chopped
10 pitted Greek olives
1/2 cup crumbled feta cheese
DRESSING:
1/3 cup olive oil
3 tablespoons cider vinegar
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon sugar

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 DICED VEGETABLE SALAD

Serve with a crusty bread....or stuff a pita with it. This recipe is posted for Zaar World Tour, and is from Moosewood Restaurant Cooks at Home

Provided by MsBindy

Categories Vegetable

Time 15m

Yield 2 serving(s)

Number Of Ingredients 13

Greek Diced Vegetable Salad image

Steps:

Combine cucumbers, tomtoes, bell peppers, scallions, parsley, oil, lemon juice, garlic, oregano and olives in a large bowl.
Add salt and pepper and toss well.
You can serve immediately, but it will taste better if it sits for about 30 minutes before serving.
Mound the salad on romaine lettuce leaves, and top with feta.

Nutrition Facts : Calories 203.3, Fat 16, SaturatedFat 2.2, Sodium 166.2, Carbohydrate 16.1, Fiber 4, Sugar 7.9, Protein 2.9

Ingredients

1 cucumber, peeled, seeded, and sliced
1 large ripe tomatoes, diced
1 red bell pepper, diced
1 scallion, finely sliced
2 tablespoons fresh parsley, minced
2 tablespoons olive oil
1/2 lemon, juice of
1 garlic clove, pressed
1/4 teaspoon dried oregano, crumbled
8 kalamata olives, pitted and sliced
salt and pepper
romaine lettuce leaf
feta cheese, crumbled (optional)

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

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Greek Diced Vegetable Salad Recipes

GREEK VEGETABLE SALAD

From Rena Kilaniotou of Belleville, New Jersey, this salad is great to serve right away or let the flavors blend overnight for added taste. Either way, these crunchy veggies with an easy homemade dressing are delicious!

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.

GREEK DICED VEGETABLE SALAD

Serve with a crusty bread....or stuff a pita with it. This recipe is posted for Zaar World Tour, and is from Moosewood Restaurant Cooks at Home

GREEK SALAD

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