Greek Salad For A Crowd Recipes

GREEK SALAD FOR A CROWD

Need to feed a lot of people? Put together our Greek Salad for a Crowd, sure to put a smile on everyone's faces with Mediterranean flavor.

Provided by My Food and Family

Categories Beans

Time 25m

Yield 8 servings, 1 cup each

Number Of Ingredients 8

Greek Salad for a Crowd image

Steps:

Add green beans to pan of boiling water; cook 1 to 2 min or until crisp-tender. Drain. Immediately add green beans to bowl of ice water; let stand until cooled. Drain.
Arrange green beans and all remaining ingredients except dressing on platter.
Drizzle with dressing.

Nutrition Facts : Calories 190, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 10 g

Ingredients

1/2 lb. fresh green beans, trimmed, cut into 1-inch lengths
1 can (15 oz.) cannellini beans, rinsed
1 can (14 oz.) quartered artichoke hearts, drained
1 pkg. (4 oz.) crumbled feta cheese
1 cup grape tomatoes, halved
1/2 cup pitted Kalamata olives
2 hard-cooked eggs, cut into wedges
1/4 cup KRAFT Greek Vinaigrette Dressing

GREEK SALAD, THE BEST!

This salad has remained a favorite in our house for many years. I make it often for special occasions and receive rave reviews all around; you will too when you serve this wonderful Greek salad!

Provided by Carol Amos

Categories Salad Vegetable Salad Recipes

Time 30m

Yield 8

Number Of Ingredients 15

Greek Salad, The Best! image

Steps:

Blend olive oil, vinegar, Parmesan cheese, lemon juice, garlic, oregano, basil, salt, and black pepper together in a food processor until smooth.
Combine romaine lettuce, tomatoes, cucumber, red onion, black olives, and feta cheese together in large bowl. Drizzle dressing over vegetable mixture; toss to coat.

Nutrition Facts : Calories 384.7 calories, Carbohydrate 11.8 g, Cholesterol 26.7 mg, Fat 36 g, Fiber 3.9 g, Protein 7 g, SaturatedFat 8.6 g, Sodium 799.8 mg, Sugar 4.7 g

Ingredients

1 cup olive oil
3 tablespoons red wine vinegar
3 tablespoons grated Parmesan cheese
2 tablespoons lemon juice
2 tablespoons finely chopped garlic
2 tablespoons dried oregano, or to taste
1 ½ teaspoons dried basil
1 teaspoon salt, or to taste
freshly ground black pepper to taste
2 heads romaine lettuce, chopped
2 large tomatoes, cut into wedges
1 large cucumber, cut into matchsticks
1 red onion, sliced
1 cup black olives
½ pound feta cheese, crumbled

GREEK-STYLE COUSCOUS SALAD FOR A CROWD

This should be enough to serve about 12 people but that just depends on how much everyone eats, and trust me they will be going for seconds lol! although you will need only about 1/2 to 3/4 cup dressing for the salad the amounts listed will give you about 1-1/2 cups, you may reduce by half is desired and also the salad may be reduced by half, use a mixture of all coloured bell peppers for a colourful presentation but do not use more than 1-1/2 cups bell peppers, plan ahead the salad needs to chill until completely cold before serving, all amounts may be adjusted to taste. I strongly suggest to make the dressing a day in advance to blend the flavors, prep time includes chilling time but is only estimated.

Provided by Kittencalrecipezazz

Categories Grains

Time 6h

Yield 12 serving(s)

Number Of Ingredients 23

Greek-Style Couscous Salad for a Crowd image

Steps:

To make the dressing; in a bowl whisk all dressing ingredients together until well blended (adjust salt and pepper to taste) cover and chill for at least 3 hours or 24 hours (overnight is better).
For the salad; cook the couscous according to package directions; transfer to a large bowl and cool completely (using a fork break up any lumps in the couscous).
When the couscous is completely cooled, mix in olives, cherry tomato halves, bell peppers, cucumber, onion, artichokes and parsley; add in 1/2 cup of the prepared Greek dressing and toss well to combine (you can add in more dressing to taste if desired).
Mix in feta cheese, then season the salad with black pepper and if needed some salt.
Cover and chill until completely cold.

Nutrition Facts : Calories 243, Fat 23.5, SaturatedFat 6.3, Cholesterol 22.2, Sodium 292.3, Carbohydrate 5.1, Fiber 1, Sugar 3, Protein 4.3

Ingredients

1 cup olive oil
2 -3 teaspoons fresh minced garlic
2 1/2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon season salt (can use white salt)
1/2 teaspoon fresh ground black pepper
2 teaspoons onion powder
2 teaspoons Dijon mustard
4 -5 tablespoons red wine vinegar
1/2 teaspoon sugar (optional)
3 (6 ounce) packages garlic and herb couscous mix (or use favorite flavor)
kalamata olive (to taste, or use sliced pitted black olives)
1 pint cherry tomatoes (halved)
1/2-3/4 cup red bell pepper, seeded and chopped
1/2-3/4 cup green bell pepper, seeded and chopped
1 small cucumber (peeled, seeded and coarsely chopped)
1 small onion, finely chopped
artichoke heart (chopped from a jar, use any amount desired)
1/3 cup fresh parsley, finely chopped
1/2-3/4 cup Greek salad dressing (or to taste)
2 cups crumbled feta cheese
fresh ground black pepper (to taste)
salt (to taste) (optional)

LAYERED GREEK SALAD FOR A CROWD

Bring this layered Greek salad to your next potluck. No matter their nationality, everyone will love our creamy, cheesy, spinachy, olive-studded Layered Greek Salad for a Crowd. You may even hear someone declare "Opa!" in excitement.

Provided by My Food and Family

Categories Side Dish Recipes

Time 1h40m

Yield 18 servings, 1 cup each

Number Of Ingredients 10

Layered Greek Salad for a Crowd image

Steps:

Combine lettuce and spinach; place half in 6-qt. serving bowl.
Cover with layers of pasta, tomatoes, remaining lettuce, cucumbers and onions.
Mix mayo and dressing; spread over salad. Top with cheese and olives. Refrigerate 1 hour. Toss just before serving.

Nutrition Facts : Calories 100, Fat 4 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 4.202 mg, Sodium 160 mg, Carbohydrate 12 g, Fiber 2 g, Sugar 1 g, Protein 3 g

Ingredients

6 cups chopped romaine lettuce
2 cups tightly packed baby spinach leaves
2 cups whole wheat medium pasta shells, cooked, cooled
1 large tomato, chopped
1 cucumber, quartered lengthwise, then sliced crosswise
1 small red onion, quartered lengthwise, then sliced crosswise
1/2 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
1/2 cup KRAFT Lite Creamy Caesar Dressing
1 pkg. (3.5 oz.) ATHENOS Crumbled Reduced Fat Feta Cheese
1/4 cup pitted Kalamata olives

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

MY BIG FAT GREEK SALAD

You can't go wrong with this Greek salad, especially if you remember the only and most important tip: toss it with the vinegar first before adding olive oil. If you don't, it will not taste as good. Which reminds me, giving the amounts here is very difficult, since this really should be made to your tastes, so please use the ingredient list as a very rough outline.

Provided by Chef John

Categories Salad Vegetable Salad Recipes

Time 1h10m

Yield 4

Number Of Ingredients 14

My Big Fat Greek Salad image

Steps:

Peel off a few strips of cucumber skin using a channel knife, creating a striped pattern. Cut cucumbers in half crosswise. Cut each half into quarters before cutting into 1/4- to 1/2-inch slices. Place into a colander; toss with some kosher salt and let sit for 10 to 15 minutes.
Meanwhile, cut cherry tomatoes in half. Rinse cucumbers; drain thoroughly for 10 to 15 minutes more.
While cucumbers are draining, slice onion thinly. Cut bell pepper into strips. Turn knife diagonally and cut strips into diamond-shaped pieces. Slice Kalamata and green olives.
Combine cucumbers, tomatoes, onion, bell pepper, olives, and 2 tablespoons oregano in a bowl. Season with salt, black pepper, and cayenne. Sprinkle in vinegar and toss thoroughly. Drizzle in olive oil. Add about 2/3 of the feta cheese and toss again. Cover with plastic wrap and refrigerate for 30 to 60 minutes.
Give the salad another mix. Taste and season as desired. Scatter remaining feta cheese on top and garnish with remaining oregano.

Nutrition Facts : Calories 352.3 calories, Carbohydrate 12.9 g, Cholesterol 25.1 mg, Fat 31.8 g, Fiber 2.6 g, Protein 6.3 g, SaturatedFat 7.6 g, Sodium 1249.9 mg, Sugar 2.1 g

Ingredients

2 large English cucumbers
1 pinch kosher salt
2 cups cherry tomatoes
¼ red onion
½ red bell pepper
½ cup pitted Kalamata olives
½ cup pitted green olives
2 tablespoons minced fresh oregano
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
¼ cup red wine vinegar, or to taste
⅓ cup olive oil, or to taste
1 (4 ounce) package feta cheese, diced, divided
1 teaspoon minced fresh oregano, or to taste

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Cut the red onion in half and thinly slice into half moons. (If you want to take the edge off, place the sliced onions in a solution of iced water and vinegar for a bit before adding to the salad. I do this in the video).
Cut the tomatoes into wedges or large chunks (I sliced some into rounds and cut the rest in wedges).
Cut the partially peeled cucumber in half length-wise, then slice into thick halves (at least 1/2" in thickness)

Greek Salad For A Crowd Recipes

GREEK SALAD FOR A CROWD

Need to feed a lot of people? Put together our Greek Salad for a Crowd, sure to put a smile on everyone's faces with Mediterranean flavor.

GREEK SALAD, THE BEST!

This salad has remained a favorite in our house for many years. I make it often for special occasions and receive rave reviews all around; you will too when you serve this wonderful Greek salad!

GREEK-STYLE COUSCOUS SALAD FOR A CROWD

LAYERED GREEK SALAD FOR A CROWD

Bring this layered Greek salad to your next potluck. No matter their nationality, everyone will love our creamy, cheesy, spinachy, olive-studded Layered Greek Salad for a Crowd. You may even hear someone declare "Opa!" in excitement.

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

MY BIG FAT GREEK SALAD

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