Greek Salad With Mint Recipes

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MINTY GREEK SALAD

Provided by Trisha Yearwood

Time 15m

Yield 4 servings

Number Of Ingredients 9



Minty Greek Salad image

Steps:

  • In a large bowl, combine the feta cheese, tomatoes, olives and cucumbers. In a small bowl, mix the olive oil and lemon juice and season with salt and pepper. Pour the dressing mixture over the vegetables. Garnish with the mint.

2 cups feta cheese, crumbled
24 grape tomatoes, halved
16 pitted black olives, such as kalamata
16 pitted green olives
1 English cucumber, cut into chunks
1/4 cup olive oil
2 tablespoons fresh lemon juice
Pinch of salt and pepper
1 tablespoon chopped fresh mint

GREEK SALAD WITH MINT

Make and share this Greek Salad With Mint recipe from Food.com.

Provided by Studentchef

Categories     Greens

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11



Greek Salad With Mint image

Steps:

  • In a large bowl, whisk together olives, olive oil, vinegar, garlic and ground pepper. Let stand for 10 minutes.
  • Add the remaining ingredients, and toss well.

2 tablespoons kalamata olives, pitted and halved
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon garlic, minced
1/2 teaspoon ground pepper
4 cups romaine lettuce hearts
1 cup cherry tomatoes, halved
1/2 English cucumber, halved lengthise and thinly sliced
1/4 cup of fresh mint
2 teaspoons feta cheese, crumbled
1/4 cup baked pita chips, roughly broken

GREEK SALAD

Some of my favorite recipes are those that rely on the little things. Take this version of Greek salad. First, you choose your ingredients carefully-for instance, ripe tomatoes (taut-skinned and unblemished), of course, but also perfect cucumbers (sweet, crisp ones with character; none that are watery or full of big old seeds). Then, have a bit of fun cutting them: using a very sharp knife (this will spare you mushy, ragged-edged tomatoes), cut them into different shapes of similar size, some with sharp angles. These and a few other small details-briefly chilling the tomatoes and cucumbers and quick-pickling the onions-turn a familiar collection of ingredients into a really special salad.

Provided by Food Network

Time 1h10m

Yield 4 to 6 as a side

Number Of Ingredients 12



Greek Salad image

Steps:

  • Put the cucumbers and tomatoes in separate bowls and pop them in the fridge just until they're cold, about 30 minutes.
  • Meanwhile, add the onions to a small bowl. Add the vinegar, 2 tablespoons of the oil, and a healthy pinch of salt, and mix well with your hands. Let the onions sit just until they get pickly, a few minutes.
  • In a separate small bowl, stir together the remaining 2 tablespoons of oil, the lemon juice, and a good pinch of salt until the mixture looks creamy. Combine the tomatoes and cucumber in one bowl, pour in the lemon dressing, and toss gently but well.
  • Grab a large platter (or 4 to 6 plates) and make a pretty layer of cucumbers and tomatoes, so the colors and types of the vegetables are well divvied up. Give the onions one more toss, then use your hands to add them (reserving their pickly liquid) here and there over the cucumbers and tomatoes. Scatter on the olives and mint. Use your hands to crumble the feta into pieces large, medium, and small as you scatter it on top. Finally, drizzle on the liquid remaining in the onion bowl. Eat straightaway.
  • Photo by David Loftus

3/4 pound crunchy cucumbers without big seeds (preferably a few varieties), peeled and cut into irregular 3/4-inch pieces
Generous 1 pound mixed heirloom tomatoes, halved, cored, trimmed of any pale bits, and cut into irregular 1-inch pieces
1/4 pound cherry tomatoes (about 3/4 cup), halved through the stem end if large
2 slender spring onions, green tops and root ends trimmed, bulbs cut into 1/4-inch-thick rounds and separated into rings (about 1/2 cup)
2 slender spring onions, green tops and root ends trimmed, bulbs cut into 1/4-inch-thick rounds and separated into rings (about 1/2 cup)
2 tablespoons Banyuls vinegar (available at specialty shops and online)
4 tablespoons extra-virgin olive oil
Maldon or another flaky sea salt
1 tablespoon lemon juice
20 or so Nicoise olives, firmly pressed with the flat of a knife and pitted
A five-finger pinch of mint leaves (preferably black mint)
5 ounces creamy feta cheese (preferably goat feta)

LAYERED GREEK SALAD WITH CREAMY MINT DRESSING

Best to use homegrown tomatoes when in season. I prefer goat's milk feta, but cow's milk feta will be ok, too.

Provided by Parsley

Categories     Salad Dressings

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 13



Layered Greek Salad With Creamy Mint Dressing image

Steps:

  • Place all dressing ingredients in a blender or food processor and mix until smooth. Chill.
  • On a large platter, or individual salad plates, layer tomato slices, onion slices, cucumber slices and olive slices.
  • Sprinkle with the coarse ground black pepper.
  • Drizzle with the chilled dressing.
  • Garnish with extra crumbled feta and mint leaves and serve.

Nutrition Facts : Calories 134.1, Fat 6.9, SaturatedFat 2.8, Cholesterol 13.4, Sodium 545.5, Carbohydrate 16.4, Fiber 3.9, Sugar 8.2, Protein 4.9

1/3 cup lowfat Greek yogurt
2 ounces goat milk feta cheese
2 tablespoons chopped of fresh mint
2 tablespoons lemon juice
1/2 teaspoon sugar
1/4 teaspoon salt
3 large tomatoes, thickly sliced
1 small onion, sliced
2 English seedless cucumbers, sliced
4 ounces kalamta olives, pitted and sliced (black olives will do)
1/2 teaspoon fresh coarse ground black pepper
crumled feta, for garnish
extra chopped mint, for garnish

GREEK CHICKEN SALAD WITH MINT VINAIGRETTE

Kalamata olives, feta cheese, tomato, cucumber and more collaborate in this refreshing toss-together treat.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 10m

Yield 4

Number Of Ingredients 14



Greek Chicken Salad with Mint Vinaigrette image

Steps:

  • In tightly covered container, shake all vinaigrette ingredients until well blended.
  • In large bowl, mix all salad ingredients. Add vinaigrette; toss to mix.

Nutrition Facts : Calories 200, Carbohydrate 8 g, Cholesterol 70 mg, Fiber 3 g, Protein 24 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 640 mg

3 tablespoons lemon juice
1 to 2 tablespoons olive or vegetable oil, if desired
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried mint leaves
1/2 teaspoon salt
1/8 teaspoon pepper
1 small clove garlic, finely chopped
6 cups bite-size pieces assorted salad greens
2 cups cut-up cooked chicken
1/3 cup crumbled feta cheese
1 medium tomato, cut into wedges
1/2 cucumber, cut lengthwise in half, seeded and cut into 1/4-inch slices
1/2 green bell pepper, coarsely chopped
2 medium green onions, sliced (2 tablespoons)
12 kalamata or pitted ripe olives

GREEK SALAD

This salad is my mother's favorite. She usually serves it with one of her rice dishes. The fresh mint leaves add great flavor.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 10



Greek Salad image

Steps:

  • In a large salad bowl, combine the romaine, tomato, onion, feta cheese and olives., In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Drizzle over salad and toss to coat. Serve immediately.

Nutrition Facts :

6 cups torn romaine
1 large tomato, cut into wedges
1 small onion, sliced and separated into rings
1/2 cup crumbled feta cheese
2/3 cup pitted ripe olives
1/3 cup olive oil
1/4 cup cider vinegar
1 tablespoon minced fresh mint
1/2 teaspoon dried oregano, optional
Salt and pepper to taste

GRILLED CHICKEN, RED ONION, AND MINT KEBABS WITH GREEK SALAD

Categories     Chicken     Onion     Marinate     Mint     Summer     Grill/Barbecue     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 12



Grilled Chicken, Red Onion, and Mint Kebabs with Greek Salad image

Steps:

  • Mix chicken, 2 tablespoons oil, garlic, mint, oregano, salt, and pepper in medium bowl. Let marinate 30 minutes. Whisk remaining 2 tablespoons oil and lemon juice in small bowl to blend.
  • Prepare barbecue (medium-high heat). Pull off large mint leaves from stems. Alternate chicken, onion, and mint leaves on skewers; sprinkle with salt and pepper. Grill until chicken is just cooked through, turning and basting occasionally with oil-lemon mixture, about 9 minutes. Serve Greek Salad alongside.

1 1/2 pounds skinless boneless chicken breast halves, cut into 1-inch pieces
4 tablespoons extra-virgin olive oil
4 garlic cloves, crushed
1 teaspoon dried mint
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons fresh lemon juice
1 bunch fresh mint
1 red onion, cut into 1-inch pieces
8 12-inch metal skewers
Greek Salad

TOMATO CUCUMBER SALAD WITH MINT

This is a refreshing summer salad. Perfect for a picnic or barbeque. I usually serve it with a spicy flank steak and potatoes.

Provided by TOOS64

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 1h15m

Yield 6

Number Of Ingredients 9



Tomato Cucumber Salad with Mint image

Steps:

  • In a large bowl, combine vinegar, sugar, and salt. Mix in cucumbers, and marinate 1 hour, stirring occasionally.
  • Gently toss tomatoes, onion, mint, and olive oil with the marinated cucumbers. Season with salt and pepper.

Nutrition Facts : Calories 88.1 calories, Carbohydrate 11.4 g, Fat 4.8 g, Fiber 1.8 g, Protein 1.6 g, SaturatedFat 0.7 g, Sodium 394.7 mg, Sugar 6.6 g

⅓ cup red wine vinegar
1 tablespoon white sugar
1 teaspoon salt
2 large cucumbers, peeled, seeded, and cut into 1/2-inch slices
3 large tomatoes, seeded and chopped
⅔ cup chopped red onion
½ cup chopped fresh mint
2 tablespoons olive oil
salt and pepper to taste

GREEK SALAD

A Greek Salad is a terrific accompaniment for kebabs.

Categories     Salad     Leafy Green     Olive     Tomato     Feta     Cucumber     Summer     Bon Appétit

Yield Makes about 4 1/2 cups

Number Of Ingredients 10



Greek Salad image

Steps:

  • Toss first 9 ingredients in medium bowl to blend. Gently mix in cheese. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)

3/4 pound tomatoes, seeded, diced (about 2 cups)
2 cups diced seeded peeled cucumber (from about 1 large)
1 cup diced red bell pepper (from about 1 large)
1/4 cup pitted kalamata olives or other brine-cured black olives, halved
1/4 cup diced red onion
3 tablespoons chopped fresh Italian parsley
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons red wine vinegar
1/2 teaspoon dried oregano
1/4 cup crumbled feta cheese (about 2 ounces)

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