Layered Greek Salad Recipes

LAYERED GREEK SALAD FOR A CROWD

Bring this layered Greek salad to your next potluck. No matter their nationality, everyone will love our creamy, cheesy, spinachy, olive-studded Layered Greek Salad for a Crowd. You may even hear someone declare "Opa!" in excitement.

Provided by My Food and Family

Categories Side Dish Recipes

Time 1h40m

Yield 18 servings, 1 cup each

Number Of Ingredients 10

Layered Greek Salad for a Crowd image

Steps:

Combine lettuce and spinach; place half in 6-qt. serving bowl.
Cover with layers of pasta, tomatoes, remaining lettuce, cucumbers and onions.
Mix mayo and dressing; spread over salad. Top with cheese and olives. Refrigerate 1 hour. Toss just before serving.

Nutrition Facts : Calories 100, Fat 4 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 4.202 mg, Sodium 160 mg, Carbohydrate 12 g, Fiber 2 g, Sugar 1 g, Protein 3 g

Ingredients

6 cups chopped romaine lettuce
2 cups tightly packed baby spinach leaves
2 cups whole wheat medium pasta shells, cooked, cooled
1 large tomato, chopped
1 cucumber, quartered lengthwise, then sliced crosswise
1 small red onion, quartered lengthwise, then sliced crosswise
1/2 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
1/2 cup KRAFT Lite Creamy Caesar Dressing
1 pkg. (3.5 oz.) ATHENOS Crumbled Reduced Fat Feta Cheese
1/4 cup pitted Kalamata olives

GREEK SALAD LAYERED DIP

Layer fresh Greek salad toppings over a cool yogurt dip with sweet cucumber and creamy feta cheese for a refreshing, lighter-tasting option at parties.

Provided by Food Network Kitchen

Categories appetizer

Time 25m

Yield 4 cups

Number Of Ingredients 11

Greek Salad Layered Dip image

Steps:

Grate the cucumber on the large holes of a box grater into a bowl. Toss with 1/4 teaspoon salt and pour into a fine-mesh sieve set over a bowl. Let stand for 10 minutes. Using your hands and working with a bit of the cucumber at a time, squeeze the excess liquid out of the cucumber and place the cucumber in a large bowl. Add the yogurt, feta, garlic, 1/4 cup of the chopped mint, 1/4 teaspoon salt and 1/4 teaspoon pepper to the bowl with the cucumber. Stir to combine and add more salt and pepper to taste. Transfer to a shallow serving bowl.
Toss the tomatoes, red onion, olives and remaining 2 tablespoons mint together in a medium bowl. Sprinkle the mixture over the cucumber mixture. Serve the dip with warm pita or vegetable chips.

Ingredients

1 seedless cucumber
Kosher salt
2 cups low-fat Greek yogurt
4 ounces feta cheese, crumbled
2 cloves garlic, minced
1/4 cup plus 2 tablespoons chopped fresh mint
Freshly ground black pepper
2 small vine ripe or plum tomatos, diced
1 small red onion, diced
1/2 cup pitted black olives, such as kalamata or nicoise, coarsely chopped
Warm pita bread and/or root vegetable chips (such as Terra Chips), for serving

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

Greek Salad image

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.

Ingredients

1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick
1 red bell pepper, large-diced
1 yellow bell pepper, large-diced
1 pint cherry or grape tomatoes, halved
1/2 red onion, sliced in half-rounds
1/2 pound feta cheese, 1/2-inch diced (not crumbled)
1/2 cup calamata olives, pitted
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup good red wine vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil