Greekgardensalad Recipes
INA GARTEN'S GREEK SALAD
This is Ina Garten's highly rated Greek Salad recipe, featured on Food Network. The dressing is to die for!
Provided by Faux Chef Lael
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Place the cucumber, peppers, tomatoes and red onion in a large bowl.
- For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion.
- Pour the vinaigrette over the vegetables.
- Add the feta and olives and toss lightly.
- Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.
- Tips from me:
- To reduce the sharpness of the onion, soak the sliced onion in ice cold water for 30 minutes and pat with paper towels to dry, before adding to salad.
- To cut down on prep time, place a single layer of cherry/grape tomatoes between two Tupperware lids (or flat plates, etc.) and slice through all of them at once, using a sharp knife.
Nutrition Facts : Calories 311.5, Fat 27.6, SaturatedFat 8.4, Cholesterol 33.8, Sodium 905.2, Carbohydrate 10.6, Fiber 2.2, Sugar 4.9, Protein 7
GREEK GARDEN SALAD
A greek salad with greens. It is healthy, tastey and makes a great side or main dish. Easily a hit at BBQs and potlucks. It is great without the greens too.
Provided by Busy Lindsay
Categories < 30 Mins
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Mix the beans, olives and all the veggies together in a large bowl.
- Whisk all salad dressing ingredients together and pour over veggies.
- Add feta and toss to coat all the ingredients with the dressing and serve
- To make salad ahead of time: Make the dressing and store in a salad shaker or glass jar in the fridge. Shake dressing mix well just before pouring over salad. Mix chopped cuccumber, onion, olives, bell pepper and beans ahead of time and store in an air tight container in the fridge until ready to serve. When ready to serve add chilled veggies over mixed salad greens, then add tomatoes, cheese and dressing. Tos to coat and servce.
GREEK SALAD
Try Ina Garten's fresh Greek Salad recipe from Barefoot Contessa on Food Network for a colorful veggie dish that's studded with salty olives and feta cheese.
Provided by Ina Garten
Categories appetizer
Time 50m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Place the cucumber, peppers, tomatoes and red onion in a large bowl.
- For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Pour the vinaigrette over the vegetables. Add the feta and olives and toss lightly. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.
GREEK GRAIN SALAD
Provided by Food Network
Categories main-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 14
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.
GREEK GARDEN SALAD
In the summer, when my garden vegetables are in abundance, I serve this salad. We eat this pretty blend often. It's handy to make with convenient bottled Italian dressing. But don't put the dressing on too early or the vegetables will get too soggy.-Glenda Parsonage, Maple Creek, Saskatchewan
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first seven ingredients. Just before serving, add salad dressing and oregano; toss to coat. Serve in a lettuce-lined bowl if desired.
Nutrition Facts : Calories 69 calories, Fat 4g fat (0 saturated fat), Cholesterol 11mg cholesterol, Sodium 389mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
FRESH GREEK GARDEN SALAD
Two kinds of peppers, fresh olives and lots of feta cheese will make this colorful Greek toss up, sent in by Glenda Parsonage of Maple Creek, Saskatchewan, a favorite. For a change of pace, try it with capers and lemon slices on top.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a bowl, combine the first seven ingredients. Just before serving, add salad dressing and oregano; toss to coat.
Nutrition Facts : Calories 110 calories, Fat 5g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 826mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 3g fiber), Protein 4g protein.
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