Greek Grain Salad Recipes

GREEK GRAIN SALAD

Go Greek with this whole grain, flavorful salad that's chock-full of fresh veggies and bright summery flavors.

Provided by By Betty Crocker Kitchens

Categories Lunch

Time 1h15m

Yield 6

Number Of Ingredients 16

Greek Grain Salad image

Steps:

In 2-quart saucepan, heat wheat berries and water to boiling. Reduce heat; cover and simmer about 1 hour or until tender.
Meanwhile, in large bowl, beat lemon juice, pepperoncini liquid, vinegar, oil, oregano, salt, pepper and garlic with whisk. Add cucumber, tomatoes, olives, pepperoncini peppers and onion; toss gently to combine. Set aside until wheat berries are cooked.
Drain wheat berries, and wash under cold water until cool. Drain until dry; add to salad mixture. Toss well. Divide among 6 serving plates; top with cheese.

Nutrition Facts : Calories 180, Carbohydrate 29 g, Cholesterol 10 mg, Fat 1, Fiber 6 g, Protein 6 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 4 g, TransFat 0 g

Ingredients

1 cup wheat berries
3 1/2 cups water
5 tablespoons lemon juice
1 tablespoon pepperoncini pepper liquid (from pepperoncini jar)
1 tablespoon red wine vinegar
2 teaspoons olive oil
2 tablespoons chopped fresh oregano leaves
1/4 teaspoon salt
1/2 teaspoon pepper
3 cloves garlic, finely chopped
1 English (seedless) cucumber, diced (2 cups)
4 plum (Roma) tomatoes, diced (2 cups)
1/4 cup kalamata olives, pitted and sliced (about 16 small)
2 pepperoncini peppers (bottled Italian peppers), drained, diced
1/4 red onion, sliced
2 oz crumbled feta cheese

GREEK GRAIN SALAD

This recipe is a great way to introduce grains to the whole family. If rye or wheat berries are not available, no big deal! Substitute any whole grain you like, brown rice, kamut and wild rice are all great alternatives.

Provided by Food Network

Categories appetizer

Time 1h

Yield 6 servings

Number Of Ingredients 16

Greek Grain Salad image

Steps:

Make the salad: Bring a large pot of water to a boil. Add the barley and cook for 15 minutes. Using a sieve, remove barley from the water and transfer to a bowl.
Bring the water back to a boil and salt, to taste. Add the barley and rye and wheat berries and cook, stirring occasionally, until tender, about 30 to 40 minutes. Drain, transfer to a bowl, and cool.
When cool, combine with the remaining ingredients.
Meanwhile, make the Dressing: Whisk together the vinegar, dill, and garlic. While whisking, drizzle in the oil to make a smooth dressing. Season with salt and pepper, to taste.
Toss the salad with the dressing and serve.

Ingredients

1 pound barley
Salt
1/2 pound rye berries
1/2 pound wheat berries
1 cup pitted, halved kalamata olives
1 cup crumbled feta cheese
1 cup 1/4-inch diced cucumber
1 cup 1/4-inch diced tomato
1/2 cup 1/4-inch diced red onion
1/2 cup chopped parsley leaves
1/2 cup chopped dill
1/4 cup cider vinegar
1/4 cup minced dill
4 cloves garlic, minced
3/4 cup olive oil
Salt and pepper

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

Provided by Food Network Kitchen

Categories main-dish

Time 20m

Yield 4 main course servings

Number Of Ingredients 13

Greek Salad image

Steps:

In a small bowl, whisk together the lemon juice, garlic, salt, and oil. Stir in the oregano and pepper to taste. Set aside.
When ready to serve: In a large bowl lightly toss the lettuce with some of the dressing. Divide the lettuce among 4 salad bowls. Scatter the olives, cheese, cucumber, tomatoes, onion, and peppers over the top of the greens. Serve and pass the remaining dressing at the table.

Ingredients

6 tablespoons freshly squeezed lemon juice
2 cloves garlic, minced
2 teaspoons kosher salt plus more to taste
1 cup extra-virgin olive oil, preferably Greek
2 teaspoons minced fresh oregano
Freshly ground black pepper
1 head romaine lettuce (about 1 pound), trimmed of tough stems and torn into bite-sized pieces
6 ounces calamata olives, about 1 cup
1/2 pound Feta cheese, crumbled
1 English (seedless) cucumber, trimmed, cut into 1 inch chunks
12 ounces vine-ripened cherry tomatoes, halved
1 small red onion, cut into 1/2-inch wedges, soaked in cold water for 5 minutes and drained
1 green pepper, trimmed, seeded, and diced

GREEK GRAIN SALAD

Recipe found on foodnetwork.com and it is very highly rated. Perfect main course for a vegetarian or side dish for a summer BBQ! The original recipe called for a crazy amount of grains, so it has been revised taking other recommendations.

Provided by januarybride

Categories Lunch/Snacks

Time 1h

Yield 6 serving(s)

Number Of Ingredients 16

Greek Grain Salad image

Steps:

Make the salad: Bring a large pot of water to a boil. Add the barley and cook for 15 minutes. Using a sieve, remove barley from the water and transfer to a bowl.
Bring the water back to a boil and salt, to taste. Add the barley and rye and wheat berries and cook, stirring occasionally, until tender, about 30 to 40 minutes. Drain, transfer to a bowl, and cool.
When cool, combine with the remaining ingredients.
Meanwhile, make the Dressing: Whisk together the vinegar, dill, and garlic. While whisking, drizzle in the oil to make a smooth dressing. Season with salt and pepper, to taste.
Toss the salad with the dressing and serve.

Nutrition Facts : Calories 244.9, Fat 13.6, SaturatedFat 3.4, Cholesterol 11.1, Sodium 229.2, Carbohydrate 25.9, Fiber 6.1, Sugar 1.6, Protein 6.1

Ingredients

1 cup barley
salt
1/2 cup rye berries
1/2 cup wheat berries
1/2 cup pitted halved kalamata olive
1/2 cup crumbled feta cheese
1/2 cup diced cucumber
1/2 cup diced tomato
1/4 cup diced red onion
1/4 cup chopped fresh parsley leaves
1/4 cup chopped dill
3 tablespoons cider vinegar
2 tablespoons minced dill
2 garlic cloves, minced
1/4 cup olive oil
salt and pepper

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Greek Grain Salad Recipes

GREEK GRAIN SALAD

Go Greek with this whole grain, flavorful salad that's chock-full of fresh veggies and bright summery flavors.

GREEK GRAIN SALAD

This recipe is a great way to introduce grains to the whole family. If rye or wheat berries are not available, no big deal! Substitute any whole grain you like, brown rice, kamut and wild rice are all great alternatives.

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 SALAD

GREEK GRAIN SALAD

Recipe found on foodnetwork.com and it is very highly rated. Perfect main course for a vegetarian or side dish for a summer BBQ! The original recipe called for a crazy amount of grains, so it has been revised taking other recommendations.

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