Greek Village Salad With Grilled Pita Bread Recipes
GREEK GRILLED PITA SALAD
I love bread salads. This one is an unusual twist as instead of using chunks of rustic italian bread, I grill pita bread , slice it and then combine it with Greek salad musts. Yumm!
Provided by MarieRynr
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the grill.
- In a large bowl, whisk together the vinegar, olive oil, pepper flakes, garlic, salt, cheese and oregano. Set aside.
- Place the whole pitas on the hot grill and cook on each side for about 1 1/2 minutes, or until nice grill marks form and the pitas are toasty. REmove and cut each pita in half, and then into 1 inch strips.
- Add the tomatoes, onion, cucumber, olives, parsley and grilled pita strips to the bowl of vinaigrette and toss together well. Serve immediately.
Nutrition Facts : Calories 339.9, Fat 24.8, SaturatedFat 5, Cholesterol 11.1, Sodium 668.9, Carbohydrate 25.8, Fiber 3.2, Sugar 6.2, Protein 5.9
GREEK VILLAGE SALAD WITH GRILLED PITA BREAD
A simple, delicious recipe for Greek salad with grilled pita. This salad is filled with lots of 'good for you' veggie goodness. Recipe adapted from Rachael Ray.
Provided by LifeIsGood
Categories Peppers
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix all the veggies, olives and parsley into a large bowl. Crumble or slice the feta cheese over the salad. Combine the oil, vinegar and oregano - either shake it together in a jar or whisk. Pour the dressing over the salad - don't pour it all in at once, instead pour the amount to taste. Season your salad with salt and pepper and let it marinate until you're ready to serve.
- Meanwhile, you can quickly grill your pita bread (or use a hot griddle or grill pan). Grill until the pita gets blistered and warm on both sides.
- Serve the grilled pita alongside the salad and enjoy!
Nutrition Facts : Calories 361, Fat 29.6, SaturatedFat 10.9, Cholesterol 50.7, Sodium 894.7, Carbohydrate 15.6, Fiber 4.2, Sugar 8.6, Protein 10.4
GREEK VILLAGE SALAD
Provided by Food Network
Categories side-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Place the tomatoes, cucumbers, onion and bell peppers in a bowl. Mix in the olives and feta cheese. In a small bowl, whisk together the olive oil, vinegar, oregano, and salt and pepper, and pour over the salad to coat.
GRILLED CHICKEN GREEK SALAD
Toss together a simple Greek salad and top it with wedges of grilled pita and a skewer of grilled chicken.
Provided by Food Network Kitchen
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Prepare a grill for medium heat; lightly oil the grates.
- Season the chicken pieces with salt and pepper and thread onto four 12-inch metal skewers. Grill the chicken, turning often, until just cooked through, 4 to 6 minutes.
- Whisk the olive oil, lemon juice and oregano in a large bowl; season with salt and pepper. Add the lettuce, cucumber, olives and red onion and toss until well coated. Divide among 4 plates and top with some of the feta chunks and a chicken skewer. Warm the pita bread on the grill, cut into wedges and serve with the salad.
GREEK GRILLED CHICKEN AND VEGETABLE SALAD WITH WARM PITA BREAD FOR WRAPPING
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat grill pan over high heat. Place chicken in shallow dish and season with salt and pepper.
- Preheat oven to 275 degrees F. Wrap pita breads in foil. Place in warm oven and heat until dinner is served.
- Combine lemon zest, juice and vinegar in a bowl and whisk in oil. Add oregano, garlic and whisk again to combine into dressing. Pour half the dressing over chicken tenders. Turn tenders in dressing to coat.
- Combine remaining salad ingredients in a bowl. Pour remaining dressing over salad and toss well. The salad should be very lightly dressed. Season salad with salt and pepper and transfer to a large serving platter.
- Grill tenders 4 to 5 minutes on each side. Transfer hot tenders to the salad lined serving platter. Remove pitas from oven and unwrap. Cut pitas in half and arrange around the edge of platter.
- To serve, each person can pile grilled chicken and veggies into pita halves, wrap up on either side and enjoy!
GRILLED PITA WITH GREEK SALAD
Steps:
- Whisk together lemon juice, oregano, garlic, sugar, salt, and pepper in a large bowl, then add oil and whisk dressing until combined well.
- Purée 1 1/4 cups chickpeas, water, and 1/4 cup dressing in a food processor until almost smooth.
- Heat grill pan over high heat until smoking and lightly brush with oil, then grill pitas, 2 at a time, turning over once, until grill marks appear, about 2 minutes total per batch. Transfer to plates.
- Add salad greens, tomatoes, cucumber, olives, cheese, and remaining chickpeas to remaining dressing in bowl and toss to coat well.
- Spread some chickpea purée on each pita, then mound salad on top.
GREEK SALAD PITAS
Veggie lovers, here's a full-flavored recipe just for you! This hearty, meatless pita is stuffed with plenty of chopped vegetables and savory Greek accents. -Alexis W. Worchesky-Lasek, West Friendship , Maryland
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the cucumber, red pepper, tomato, zucchini, feta cheese and olives. In another bowl, whisk the vinegar, lemon juice, oregano, salt and pepper. Pour over vegetables and toss to coat. Spoon into lettuce-lined pita halves.
Nutrition Facts :
GREEK VILLAGE SALAD
I tried to recreate the best Greek Salad I've ever had.Serve with crusty bread to soak up the wonderful juice at the bottom of the salad bowls. If available please use fresh herbs.
Provided by Sageca
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Cut tomatoes into wedges.
- Slice cucumber in 1/2 lenghtwise then in cut in chunks.
- Wash, core and seed peppers. Cut in half then cut into thick strips.
- Separate onion slices into rings.
- Place prepared ingredients in a bowl; top with the olives.
- Pour on dressing just before serving.Top with strips of Feta Cheese and sprinkle with oregano.
- For dressing: Put ingredients a screw top jar, seal and shake well.
- Shake again just before serving.
- Serve in individual salad bowls.
Nutrition Facts : Calories 228.5, Fat 16.9, SaturatedFat 7.2, Cholesterol 35.7, Sodium 732.9, Carbohydrate 13.3, Fiber 3.2, Sugar 7.7, Protein 7.7
AKROTIRI: VILLAGE SALAD
This recipe is from week three of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and Akrotiri is my third stop. This simple layered salad contains no lettuce and is topped with a light dressing.
Provided by GiddyUpGo
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut the tomatoes into wedges and layer in the bottom of a glass bowl.
- Slice the cucumber and layer on top of the tomatoes.
- Top with thinly sliced red onion, feta, olives and parsley.
- Whisk the remaining ingredients together and pour on the salad.
Nutrition Facts : Calories 131, Fat 10.8, SaturatedFat 2.6, Cholesterol 8.3, Sodium 233.8, Carbohydrate 7.8, Fiber 1.9, Sugar 3.7, Protein 2.6
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