Greek Salata Recipes

TARAMOSALATA

Taramosalata is a classic Greek appetizer (meze). Satisfyingly delicious, it goes a long way as a party nibble and is also nice to have in the fridge for a quick lunch with some olives and a salad on the side. Fish roe is high in Omega 3 and Vitamin B12, and this is a great way to enjoy it.

Provided by Diana Moutsopoulos

Categories Appetizers and Snacks Seafood

Time 20m

Yield 6

Number Of Ingredients 6

Taramosalata image

Steps:

Place bread in a bowl, cover with water and let sit until the bread is well soaked, 5 to 10 minutes. Drain water from the bowl and squeeze all of the excess water from the bread.
Combine bread, olive oil, onion, and lemon juice in a food processor; process until smooth and homogeneous. Add tarama and process until well combined.

Nutrition Facts : Calories 383.2 calories, Carbohydrate 34.7 g, Cholesterol 139.6 mg, Fat 22.5 g, Fiber 2.5 g, Protein 13.4 g, SaturatedFat 3.5 g, Sodium 456 mg, Sugar 3.1 g

Ingredients

13 ounces bread, crust removed
cold water to cover
½ cup olive oil
1 small onion, roughly chopped
1 large lemon, juiced
1 cup tarama (cured carp, cod, or mullet roe)

HORIATIKI SALATA: GREEK SALAD

This salad is soooo good and oh so easy. Success depends upon the freshest ingredients, and the best olive oil

Provided by Miss V

Categories < 15 Mins

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 10

Horiatiki Salata: Greek Salad image

Steps:

Preparation:.
Wash and dry the tomatoes, cucumber, and green pepper. Clean off the outer skin from the onion, wash, and dry.
Cut the tomatoes into bite-sized irregularly shaped chunks, removing the core. Salt lightly. Slice the cucumber into 1/4-inch slices, cutting slices in half (whether or not you peel the cucumber is a personal choice). Salt lightly. Slice the pepper into rings, removing the stem and seeds. Salt lightly. Slice the onion into thin rings.
Combine the tomatoes, cucumbers, green pepper and onion in a large salad bowl. Sprinkle with oregano, pour olive oil over the salad, and toss. Just before serving, place the feta on top of the salad, either as a slice or crumbled (as in photo), and toss in some olives. Sprinkle the cheese with oregano (and pepper if desired), mix the oil and water and drizzle over the top, and serve, garnished with hot peppers.
Additional ingredients.
Anchovies: if you like this salty fish, add a couple to the salad before tossing.
Capers: toss in a few if you like them.

Nutrition Facts : Calories 249, Fat 20, SaturatedFat 6.2, Cholesterol 25.3, Sodium 400, Carbohydrate 13.6, Fiber 3, Sugar 8, Protein 6.3

Ingredients

4 -5 tomatoes (Large,ripe)
1 large red onion
1 cucumber
1 green bell pepper
1/4 lb Greek feta cheese (, sliced or cumbled)
1/4 teaspoon dried greek oregano (rigani)
1/8 teaspoon sea salt
1/4 cup top quality extra virgin olive oil
1 dozen Greek olive (Kalamata, green Cretan olives, etc.)
1 tablespoon water (optional)

GREEK SALATA

Make and share this Greek Salata recipe from Food.com.

Provided by Rita1652

Categories Cheese

Time 5m

Yield 4 serving(s)

Number Of Ingredients 11

Greek Salata image

Steps:

Toss the veggies together. Season with salt, pepper, & oregano top with feta cheese.
Pour olive oil and drizzle the vinegar.
Garnish with olives and or capers.

Nutrition Facts : Calories 384.1, Fat 35.4, SaturatedFat 9.5, Cholesterol 33.7, Sodium 431.1, Carbohydrate 12.1, Fiber 2.4, Sugar 7.1, Protein 7.2

Ingredients

3 -4 ripe tomatoes, cut in wedges
1 cucumber, sliced
1 red onion, thinly sliced
1 green pepper, sliced
oregano
salt and pepper
1/3 lb feta cheese
1/2 cup olive oil
2 tablespoons red wine vinegar
olive
capers

GREEK SALAD (HORIATIKI SALATA)

On the menu in every Greek restaurant and many non-Greek restaurants as well, this salad has many individual variations, but here are the basics to work from. This is the traditional version that does not include lettuce. This is the way they made it in the Greek restaurant I worked in. They claimed this is the most traditional. All I know is that it is fresh and delicious!

Provided by Little Bee

Categories Cheese

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 13

Greek Salad (Horiatiki Salata) image

Steps:

Wash and dry the tomatoes, cucumber, and green pepper. Clean off the outer skin from the onion, wash, and dry.
Cut the tomatoes into bite-sized irregularly shaped chunks, removing the core. Salt lightly.
Slice the cucumber into 1/4-inch slices, cutting slices in half (whether or not you peel the cucumber is a personal choice). Salt lightly. Slice the pepper into rings, removing the stem and seeds. Salt lightly. Slice the onion into thin rings.
Combine the tomatoes, cucumbers, green pepper and onion in a large salad bowl. Sprinkle with oregano, pour olive oil over the salad, and toss. Just before serving, place the feta on top of the salad, either as a slice or crumbled (as in photo), and toss in some olives. Sprinkle the cheese with oregano (and pepper if desired), mix the oil and water and drizzle over the top, and serve, garnished with hot peppers.
*Anchovies: if you like this salty fish, add a couple to the salad before tossing.
For Vegetarian do NOT use the anchovies.
Capers: toss in a few if you like them.

Nutrition Facts : Calories 156, Fat 8, SaturatedFat 4.6, Cholesterol 25.3, Sodium 445.2, Carbohydrate 17, Fiber 4, Sugar 9.5, Protein 6.8

Ingredients

4 -5 large ripe tomatoes
1 large red onion
1 cucumber
1 green bell peppers or 1 yellow bell pepper
1/4 lb feta cheese, sliced (Or crumbled)
dried oregano
sea salt
top quality extra virgin olive oil
1 dozen kalamata olives or 1 dozen green cretan olive, etc., Pitted
pickled hot pepperoncini pepper (garnish)
1 tablespoon water
anchovy (optional)
capers (optional)

SALATA PATATON - GREEK POTATO SALAD

Now I love potato salad and this one is so different than my favorite - German potato salad :) From the September 19, 2008 edition of Athens' Plus Magazine. It was listed to go with a meal of European Barracuda!

Provided by ThatSouthernBelle

Categories Potato

Time 20m

Yield 6 serving(s)

Number Of Ingredients 9

Salata Pataton - Greek Potato Salad image

Steps:

Wash the potatoes well and drop them in boiling water in their jackets for about 15-20 minutes.
When done, remove with a slotted spoon and allow to cool.
Peel, cut into wedges in bowl, add the parsley and mint and mix well.
In another bowl, mix the olive oil, lemon juice and zest, liqueur, pepper and a little salt, beating with a whisk.
Pour over the potatoes.

Nutrition Facts : Calories 394.3, Fat 12.3, SaturatedFat 1.8, Sodium 22.9, Carbohydrate 65.9, Fiber 8.2, Sugar 3.3, Protein 7.5

Ingredients

6 large potatoes
2 lemons, juice of
1 lemon, zest of
4 -5 sprigs parsley
4 -5 fresh mint leaves, finely chopped
2 -3 teaspoons orange liqueur
salt
black pepper, freshly ground
1/3 cup olive oil

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

LAHANOSALATA (GREEK CABBAGE SALAD)

Simplicity at its best, this cabbage salad is a mainstay in Greek homes, especially in winter. The crunchy shredded cabbage takes center stage and I prefer to mix in some carrot, too, though this is optional.

Provided by Diana Moutsopoulos

Time 10m

Yield 6

Number Of Ingredients 5

Lahanosalata (Greek Cabbage Salad) image

Steps:

Combine cabbage, carrots, olive oil, red wine vinegar, salt, and pepper in a bowl; toss well. Serve straightaway or chill until ready to serve.

Nutrition Facts : Calories 105.3 calories, Carbohydrate 6 g, Fat 9.1 g, Fiber 2.1 g, Protein 1 g, SaturatedFat 1.3 g, Sodium 25.6 mg, Sugar 2.9 g

Ingredients

4 cups shredded white cabbage
1 cup finely shredded carrot
4 tablespoons olive oil
3 tablespoons red wine vinegar
salt and freshly ground black pepper to taste

HORIATIKI SALATA: GREEK SALAD

Who doesn't love these ingredients? Sometimes I cheat and use Mozarella instead of feta; personal choice. The amount of Olive Oil, seal salt, peppers, and oregano is your choice. Recipe from About.com

Provided by Ck2plz

Categories Greek

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

Horiatiki Salata: Greek Salad image

Steps:

Wash and dry the tomatoes, cucumber, and green pepper. Clean off the outer skin from the onion, wash, and dry.
Cut the tomatoes into bite-sized irregularly shaped chunks, removing the core. Salt lightly. Slice the cucumber into 1/4-inch slices, cutting slices in half (whether or not you peel the cucumber is a personal choice). Salt lightly. Slice the pepper into rings, removing the stem and seeds. Salt lightly. Slice the onion into thin rings.
Combine the tomatoes, cucumbers, green pepper and onion in a large salad bowl. Sprinkle with oregano, pour olive oil over the salad, and toss. Just before serving, place the feta on top of the salad, either as a slice or crumbled (as in photo), and toss in some olives. Sprinkle the cheese with oregano (and pepper if desired), mix the oil and water and drizzle over the top, and serve, garnished with hot peppers.

Nutrition Facts : Calories 129.6, Fat 6.5, SaturatedFat 4.3, Cholesterol 25.4, Sodium 328, Carbohydrate 13.6, Fiber 3, Sugar 8, Protein 6.3

Ingredients

4 -5 tomatoes, large, ripe
1 large red onion
1 cucumber
1 green bell pepper
1/4 lb sliced Greek feta cheese or 1/4 lb crumbled Greek feta cheese
dried greek oregano (rigani)
sea salt (quantity of your choice)
olive oil, top quality extra virgin (quantity of your choice)
1 dozen Greek olive (Kalamata, green Cretan olives, etc.)
hot pepper (garnish)
1 tablespoon water (optional)

More about "greek salata recipes"

TRADITIONAL GREEK SALAD RECIPE (HORIATIKI / XORIATIKI)

To make this Greek salad recipe (Horiatiki), start by preparing your vegetables. Wash thoroughly and strain the vegetables. Cut the tomatoes into …
From mygreekdish.com
4.8/5 (477)
Total Time 15 mins
Category Salad
Calories 206 per serving

As said before, the secret to make a delicious Greek salad is in the ingredients: juicy tomatoes, crisp cucumber, creamy feta cheese, good quality extra virgin olive oil and some tangy black olives will really make a difference.
To make this Greek salad recipe (Horiatiki), start by preparing your vegetables. Wash thoroughly and strain the vegetables. Cut the tomatoes into wedges, slice the onion into thin rings, cut the cucumber in thick slices and place everything in a large bowl. Don’t forget to add the olives as well.
Season with salt and pour over the extra virgin olive oil and vinegar. Toss everything together, so that the flavours mix. Be careful not to add too much salt, as the feta cheese and the olives are salty enough.
Greek salad (Horiatiki) is always served with feta cheese on top, a drizzle of olive oil and dried oregano. Enjoy your delicious Greek salad as a side dish or as a light summer meal with lots of crusty bread aside!

Greek Salata Recipes

TARAMOSALATA

Taramosalata is a classic Greek appetizer (meze). Satisfyingly delicious, it goes a long way as a party nibble and is also nice to have in the fridge for a quick lunch with some olives and a salad on the side. Fish roe is high in Omega 3 and Vitamin B12, and this is a great way to enjoy it.

HORIATIKI SALATA: GREEK SALAD

This salad is soooo good and oh so easy. Success depends upon the freshest ingredients, and the best olive oil

GREEK SALATA

Make and share this Greek Salata recipe from Food.com.

GREEK SALAD (HORIATIKI SALATA)

SALATA PATATON - GREEK POTATO SALAD

Now I love potato salad and this one is so different than my favorite - German potato salad :) From the September 19, 2008 edition of Athens' Plus Magazine. It was listed to go with a meal of European Barracuda!

GREEK SALAD

LAHANOSALATA (GREEK CABBAGE SALAD)

Simplicity at its best, this cabbage salad is a mainstay in Greek homes, especially in winter. The crunchy shredded cabbage takes center stage and I prefer to mix in some carrot, too, though this is optional.

HORIATIKI SALATA: GREEK SALAD

Who doesn't love these ingredients? Sometimes I cheat and use Mozarella instead of feta; personal choice. The amount of Olive Oil, seal salt, peppers, and oregano is your choice. Recipe from About.com

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