Greek Taverna Salad Recipes
GREEK-TAVERNA SALAD
Feed a crowd with this colorful chopped Greek-Taverna salad. It can be made up to a day ahead and is perfect for a potluck as there is no lettuce to wilt, just plenty of tomatoes, bell peppers, cucumbers, fresh herbs, and feta in a vibrant, lemony dressing.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 35m
Yield Serves 8 to 10
Number Of Ingredients 15
Steps:
- Soak onion in cold water 10 minutes; drain. Sprinkle garlic with a pinch of salt; mash into a paste with the side of a knife. Transfer to a large bowl. Whisk in lemon juice, vinegar, mustard, sugar, oregano, mint, 2 teaspoons salt, and 1/4 teaspoon pepper. Slowly whisk in oil.
- Add tomatoes, stirring to fully coat in dressing. Top with cucumbers, bell peppers, feta, peperoncini, and onion. Cover and refrigerate up to 1 day. Toss to combine and evenly coat (or shake vigorously, if using a bowl with a resealable lid) just before serving.
KITTENCAL'S MEDITERRANEAN-STYLE TAVERNA CHOPPED GREEK SALAD
In Greece there are many recipes for this salad, if you love Mediterranean-style full-flavored salads then this is one I think you will really enjoy! You can omit the oil and red wine vinegar and just use the oil from the sun-dried tomatoes, but I like to add it in for extra flavor, use as much artichokes as you like, adjust all ingredients to taste, the oil-packed sun-dried tomatoes are what *makes* this salad so do not omit, also see my recipe#66596
Provided by Kittencalrecipezazz
Categories Vegetable
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl toss together cucumbers, Roma tomatoes, diced sun-dried tomatoes, 2 tablespoons of the sun-dried tomato oil, artichokes, and the red onion and olives; toss to combine.
- In a small bowl whisk together the olive oil with a small amount of red wine vinegar (or to taste) drizzle over the salad.
- Season with salt and lots fresh ground black pepper to taste.
- Chill until ready to serve.
- Just before serving sprinkle the feta cheese on top of the salad, then prinkle a small amount of dried oregano on top of the feta if desired.
Nutrition Facts : Calories 202.8, Fat 15.9, SaturatedFat 6.7, Cholesterol 33.4, Sodium 603.5, Carbohydrate 10.3, Fiber 2.1, Sugar 4.5, Protein 6.9
GREEK SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 main course servings
Number Of Ingredients 13
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.
ABSOLUTELY FABULOUS GREEK/HOUSE DRESSING
This is the 'secret' Greek dressing recipe from the pizzeria that I work at. The recipe makes almost a gallon but can be scaled down easily. It can be used for picnics and travels very well, since it doesn't need to be refrigerated. This is the best dressing I have ever tasted, people offer to buy it constantly, but if we sold it we wouldn't be able to make enough to use in the restaurant!
Provided by DANIELLE M.
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes
Time 10m
Yield 120
Number Of Ingredients 9
Steps:
- In a very large container, mix together the olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and Dijon-style mustard. Pour in the vinegar, and mix vigorously until well blended. Store tightly covered at room temperature.
Nutrition Facts : Calories 104.2 calories, Carbohydrate 2.1 g, Fat 10.8 g, Fiber 0.3 g, Protein 0.2 g, SaturatedFat 1.5 g, Sodium 13.1 mg, Sugar 0.2 g
SALAD TAVERNA
This kind of reminds me of a Greek salad, which I absolutely love but it has the Tabasco dressing gives it an extra little punch. It's from the Favorite Brand Names Cookbook.
Provided by pesce_gurl
Categories European
Time 20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In large bowl combine oil, lemon juice, garlic, Tabasco sauce, anise seed and salt; mix well.
- Add noodles, cheese, tomatoes, olives, parsley and pine nuts. Toss to coat evenly.
- Cover; refrigerate at least 1 hour. Serve with additional Tabasco sauce if desired.
Nutrition Facts : Calories 374, Fat 23.1, SaturatedFat 7.9, Cholesterol 69.7, Sodium 649.9, Carbohydrate 31.4, Fiber 3.5, Sugar 2.8, Protein 11.5
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- 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.
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