Greek Feta And Cucumber Salad Recipes

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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.

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 CUCUMBER SALAD

A yummy Greek salad that is easy and tasty!

Provided by apak

Categories     Salad     Vegetable Salad Recipes     Cucumber Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 12



Greek Cucumber Salad image

Steps:

  • Mix tomatoes, cucumber, green bell pepper, and onion together in a large bowl.
  • Whisk vinegar, sugar, olive oil, black pepper, salt, and garlic together in a small bowl; pour over vegetables. Add olives; toss to coat. Divide salad among four plates; top each serving with feta cheese.

Nutrition Facts : Calories 400 calories, Carbohydrate 22.9 g, Cholesterol 25.1 mg, Fat 32 g, Fiber 2.5 g, Protein 6.7 g, SaturatedFat 7.4 g, Sodium 2294.1 mg, Sugar 10.1 g

4 small roma (plum) tomatoes, chopped
1 cucumber, chopped
1 green bell pepper, chopped
1 small yellow onion, chopped
5 tablespoons malt vinegar
1 ½ tablespoons white sugar
1 tablespoon olive oil
1 teaspoon ground black pepper
1 teaspoon salt
½ teaspoon minced garlic
1 (12 ounce) jar kalamata olives
1 (4 ounce) container crumbled feta cheese

FETA CUCUMBER SALAD

If you like the distinctive taste of feta cheese, you'll enjoy this crisp and refreshing cucumber medley, "Even our twin daughters ask me to make this speedy salad," reports Connie Lasko from Mistatim, Saskatchewan.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4-5 servings.

Number Of Ingredients 7



Feta Cucumber Salad image

Steps:

  • Cut cucumbers in half lengthwise. Using a spoon, remove seeds and discard. Cut cucumbers into 1/2-in. cubes; place in a bowl. Sprinkle with salt. Stir in onions. Combine the cheese, lemon juice, oil and pepper; add to cucumber mixture and stir gently.

Nutrition Facts :

2 medium cucumbers
1/2 teaspoon salt
1/4 cup chopped green onions
1 cup (4 ounces) crumbled feta cheese
2 tablespoons lemon juice
1 tablespoon olive oil
1/8 to 1/4 teaspoon coarsely ground pepper

GREEK FETA AND CUCUMBER SALAD

Provided by Michael Symon : Food Network

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 8



Greek Feta and Cucumber Salad image

Steps:

  • Slice cucumbers as thinly as you can. A mandolin or vegetable slicer will make quick work of it. Toss together the cucumbers and a large pinch of salt in a mesh strainer set over a bowl. Combine the feta, oregano, garlic and shallots in a separate bowl. Add the lemon juice and zest and whisk in the olive oil. Drain off and discard any water that has released from the cucumbers. Toss together the cucumbers and the dressing. Serve.

Nutrition Facts : Calories 252, Fat 22 grams, SaturatedFat 7.5 grams, Cholesterol 33 milligrams, Sodium 567 milligrams, Carbohydrate 7 grams, Fiber 1 grams, Protein 6 grams, Sugar 4 grams

2 English cucumbers (also known as seedless or hothouse)
Salt
1 cup crumbled feta cheese
2 tablespoons fresh oregano leaves
1 clove garlic, minced
1 shallot, minced
Zest and juice of 2 lemons
2 ounces extra-virgin olive oil

GOOD FOR YOU GREEK SALAD

A yummy and low-fat Greek salad recipe. You can use two green onions instead of the small red onion, if you wish.

Provided by Candice

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 9



Good for You Greek Salad image

Steps:

  • In shallow salad bowl, or on serving platter, combine tomatoes, cucumber, and onion. Sprinkle with oil, lemon juice, oregano, and salt and pepper to taste. Sprinkle feta cheese and olives over salad. Serve.

Nutrition Facts : Calories 187.2 calories, Carbohydrate 8.3 g, Cholesterol 22.3 mg, Fat 15.6 g, Fiber 2 g, Protein 5 g, SaturatedFat 5.2 g, Sodium 346.8 mg, Sugar 4 g

3 large ripe tomatoes, chopped
2 cucumbers, peeled and chopped
1 small red onion, chopped
¼ cup olive oil
4 teaspoons lemon juice
1 ½ teaspoons dried oregano
salt and pepper to taste
1 cup crumbled feta cheese
6 black Greek olives, pitted and sliced

GREEK CHICKEN WITH CUCUMBER-FETA SALAD

This meal has the flavors of a Greek combination plate with chicken souvlaki, Greek salad and tzatziki, but it is streamlined for the home cook. Boneless chicken thighs are coated with herby, garlicky yogurt, then seared until tender inside and crusty and browned outside. Extra yogurt dresses cucumbers and tomatoes that have had a chance to drain with salt so they taste their most vivid. Feta and olives add briny bites to the creamy, crunchy salad, but feel free to incorporate other elements of Greek salad or tzatziki, like romaine lettuce, bell peppers, mint or dill, toasted walnuts or thinly sliced red onion. Eat with lemon potatoes or toasted pita.

Provided by Ali Slagle

Categories     dinner, easy, poultry, salads and dressings, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11



Greek Chicken With Cucumber-Feta Salad image

Steps:

  • In a large bowl, stir together the yogurt and garlic; season to taste with salt and pepper. Transfer 1/2 cup of the yogurt to a medium bowl and reserve for Step 5.
  • Coat the chicken: To the large bowl, add the oregano and stir to combine. Season the chicken all over with 1 1/2 teaspoons salt and a few grinds of pepper. Add the chicken to the large bowl and turn to coat; set aside.
  • Start the salad: Smash the cucumbers with the side of your knife until craggy and split. Rip into ½- to 1-inch pieces and transfer to a colander placed in the sink. Slice or chop the tomatoes into bite-size pieces. Add to the cucumbers along with 1 ½ teaspoons salt. (It may seem like a lot of salt, but most will drain away.) Toss to combine and leave to drain.
  • In a large nonstick or well-seasoned cast-iron skillet, heat the olive oil over medium. Scrape excess marinade off the chicken, then cook the chicken in batches, adding oil to the pan if necessary, until it's well browned and releases from the pan, 5 to 7 minutes. Flip and cook until cooked through, another 5 to 7 minutes. Transfer to plates to rest. (For grilling info, see Tip.)
  • To the medium bowl of yogurt, add the feta and mash with a fork until a chunky paste forms. Shake the cucumbers and tomatoes to get rid of any excess moisture. Add to the feta yogurt along with the olives and stir until coated. The balance is dependent on your produce and feta, so season to taste with salt and pepper until flavors are vivid. Eat alongside the chicken.

1 1/2 cups plain Greek yogurt
3 garlic cloves, finely grated
Kosher salt (Diamond Crystal)
Black pepper
1 teaspoon dried oregano or mint
2 pounds boneless, skinless chicken thighs, patted dry
1 1/2 pounds cucumbers (preferably Japanese, Persian or mini, seedless cucumbers)
1 pound ripe tomatoes
2 tablespoons extra-virgin olive oil, plus more as needed
4 ounces feta, crumbled (about 3/4 cup)
1/2 cup Kalamata olives, pitted and halved

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