Greek Style Salad Recipes

Steps:

• Cook pasta as directed on package, omitting salt; drain.
• Place pasta in large bowl. Add remaining ingredients; mix lightly.

Steps:

• Cook pasta as directed until al dente, careful not to overcook the pasta, just until chewy and firm, but cooked; drain well.
• Rinse in cold water.
• Mix together all pasta ingredients in a bowl.
• Mix all dressing ingredients; add to pasta mixture; toss well to coat.
• Let sit in refrigerator for 2 or more hours before serving, to blend the flavours.
• Sprinkle more Feta cheese on top to garnish.
• ***NOTE*** since this is a big favorite in my house, I usually just cook up the entire package of pasta, and just increase the vegetable amounts, there is really no need to double the dressing ingredients if you should use the whole package of pasta, as the salad may become oily, but by all means it may certainly be doubled if desired. The bacon is optional, I rarely add it.

Steps:

• Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
• Combine the farro with 4 cups of water and 1 teaspoon salt in a large saucepan. Bring to a boil, then lower the heat and simmer, uncovered, until the farro is tender, about 30 minutes, adding more water if needed. Drain and pour into a large bowl.
• Place the red pepper slices on the prepared baking sheet and toss with 2 teaspoons olive oil, 1/4 teaspoon salt and a few grinds of black pepper. Roast for 20 minutes, turning once halfway through. Set the peppers aside to cool slightly.
• Meanwhile, whisk together the lemon juice, vinegar, garlic, oregano, 1 teaspoon salt and 1/2 teaspoon pepper in a small bowl. Slowly whisk in the remaining 3 tablespoons olive oil. Pour over the hot farro, stir well and cool to room temperature, stirring occasionally.
• Add the cucumber, tomatoes, red onion, parsley and olives and roasted peppers to the bowl with the farro. Stir until combined, then gently fold in the feta. Serve at room temperature, or store in the refrigerator, covered, for up to 3 days, before serving.

Steps:

• Whisk together lemon juice, sugar, 1/2 teaspoon salt, and 1/8 teaspoon pepper in a large bowl until sugar and salt have dissolved.
• Add oil and whisk until combined well. Stir in tomatoes and onion and let stand 10 minutes.
• Add remaining ingredients and toss to coat.

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.

Steps:

• In a large salad bowl, combine all ingredients except olive oil and lemon juice. Toss gently to combine. Drizzle with olive oil and lemon juice and sprinkle with salt and pepper to taste, tossing to distribute seasonings.

Steps:

• In a large bowl, toss together chickpeas, onion, cucumber, mint, feta and parsley.
• In a small bowl, whisk together lemon juice, olives, mustard, oil, and garlic.
• Pour dressing into the large bowl with chickpeas and vegetables until combined.
• Season with salt and pepper to taste.

Steps:

• Whisk oil, vinegar, garlic powder, and oregano in small bowl to blend. Season vinaigrette to taste with salt and pepper.
• Combine lettuce, cucumbers, tomatoes, onion, cheese, and olives in very large bowl. Drizzle with lemon juice and toss to combine. Add vinaigrette to salad and toss to coat.