GRILLED WARM POTATO SALAD WITH ROASTED GARLIC AND BLACK OLIVE DRESSING
Provided by Bobby Flay
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Whisk the garlic, vinegar, honey, and salt and pepper, to taste, in a bowl until smooth. While whisking, add the oil until the mixture has emulsified. Pour into a large serving bowl and stir in the olives and parsley.
- Heat the grill to high. Brush both sides of the potatoes with canola oil and season with salt and pepper, to taste. Grill until lightly golden brown on both sides and cooked through. Coarsely chop the potatoes and add them to the dressing. Toss to coat and serve.
PITA BREAD SALAD
Categories Salad Garlic Leafy Green Herb Tomato Appetizer Bake Vegetarian Vegan Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F. Brush bread with 2 tablespoons oil. Rub with 1 pressed garlic clove. Cut into 1 1/2-inch pieces and arrange on heavy large baking sheet. Bake until golden, stirring occasionally, about 12 minutes. Transfer baking sheet to rack and cool.
- Mix tomatoes, lettuce, parsley, mint, green onions, onion, cucumber, bell pepper and toasted pita bread in large bowl. Whisk lemon juice and garlic clove in small bowl to blend. Gradually whisk in 1/3 cup oil. Pour over salad and toss to coat. Season with salt and pepper.
GRILLED-VEGETABLE PASTA SALAD WITH PARSLEY VINAIGRETTE
Categories Salad Food Processor Herb Pasta Vegetable Side Vegetarian Backyard BBQ Corn Zucchini Summer Grill Healthy Vegan Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Blend parsley, vinegar and garlic in processor until parsley is finely chopped, scraping down sides of bowl twice. With machine running, gradually add 1/2 cup olive oil. Season vinaigrette to taste with salt and pepper.
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta. Rinse under cold water and drain again. Transfer to large bowl. Mix in 2 tablespoons vinaigrette.
- Prepare barbecue (medium heat). Place smoke chips in 8x6-inch foil packet with open top. Set packet atop coals about 5 minutes before grilling.
- Brush corn, zucchini and onion with remaining 2 tablespoons oil. Sprinkle with salt and pepper. Grill vegetables until cooked through and beginning to brown, turning often, about 12 minutes. Cool slightly. Cut kernels from corncobs. Cut zucchini and onion into 1/2-inch pieces.
- Add corn kernels, zucchini and onion to pasta in large bowl. Mix in enough vinaigrette to coat. Season to taste with salt and pepper. (Can be prepared 8 hours ahead. Cover and refrigerate. Bring to room temperature before serving.)
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
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