New Greek Salad Recipes

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

NEW-AND-IMPROVED GREEK SALAD

The method for marinating the feta in this salad is also a good trick for other fresh cheeses-try goat, mozzarella, or paneer.

Provided by Andy Baraghani

Categories Bon Appétit Dinner Side Salad Feta Summer Cucumber Tomato Chile Pepper Soy Free Peanut Free Wheat/Gluten-Free Tree Nut Free Vegetarian

Yield 4 servings

Number Of Ingredients 10

New-and-Improved Greek Salad image

Steps:

Heat 1/4 cup oil in a large skillet over medium-high. Add lemon slices and cook until lightly charred around the edges, about 2 minutes per side. Transfer lemon slices to a medium bowl. Set aside skillet with oil.
Break feta into large pieces and add to bowl with charred lemons along with oregano and remaining 1/2 cup oil; season mixture lightly with salt and generously with black pepper. Toss very gently to coat and set aside.
Set reserved skillet over medium-high heat and add frying peppers. Cook, shaking pan occasionally, until skins are lightly charred and flesh is tender, 6-8 minutes. Transfer peppers to a cutting board and let cool slightly, then cut in half lengthwise.
Toss onion, cucumber, tomatoes, vinegar, and a large pinch of salt in a large bowl. Add frying peppers and lightly toss again to combine. Transfer salad to a platter and scatter marinated feta with lemon slices and oil over.

Ingredients

3/4 cup extra-virgin olive oil, divided
1 small lemon, thinly sliced into rounds, seeds removed
8 oz. feta
1 Tbsp. chopped oregano
Kosher salt, freshly ground pepper
4 Jimmy Nardello or other sweet Italian frying peppers
1 small red onion, very thinly sliced
1 large Japanese or Armenian cucumber or 2 medium Persian cucumbers, peeled, cut into 1½" pieces
1 lb. small tomatoes (such as Sun Gold and/or cherry), some halved, some left whole
2 Tbsp. red wine vinegar

GREEK SALAD

While diner-style Greek salads made with chopped romaine, crumbled feta and often grilled chicken have become ubiquitous in American restaurants, a traditional Greek salad, or horiatiki salata, is a simpler affair. An assembled salad of large-diced vegetables with Kalamata olives and sometimes capers, this salad has no greens at all, and the feta is served sliced on top of the salad rather than crumbled and tossed into it. A traditional Greek salad is dressed lightly with olive oil and red wine vinegar; this recipe adds garlic and oregano. To make the salad into a satisfying vegetarian main course, throw in a can of drained and rinsed chickpeas.

Provided by Lidey Heuck

Categories dinner, easy, lunch, quick, weekday, salads and dressings, vegetables, main course, side dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 13

Greek Salad image

Steps:

In a bowl or small glass measuring cup, whisk together the vinegar, garlic, oregano, salt and pepper. Gradually whisk in the olive oil, then set aside.
Arrange the tomatoes, cucumber and bell pepper in a large shallow serving bowl. Scatter the olives, capers and onions on top, then drizzle about half the dressing evenly over the salad.
Place the slices of feta on top of the salad and drizzle with additional dressing to taste. Serve at room temperature.

Ingredients

2 tablespoons red wine vinegar
1 small garlic clove, grated or finely minced
1/4 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup olive oil
1 pound ripe red tomatoes, cored and cut into wedges (2 or 3 tomatoes)
1 English cucumber, halved lengthwise and sliced 1/2-inch thick
1 green bell pepper, cored, halved lengthwise and sliced 1/4-inch thick
3/4 cup Kalamata olives
1 tablespoon capers, drained
1/2 medium yellow or red onion, very thinly sliced into rings
8 ounces Greek feta cheese, sliced 1/2-inch thick

GREEK SALAD

Make a fresh and colourful Greek salad in no time. It's great with grilled meats at a barbecue, or on its own as a veggie main

Provided by Good Food team

Categories Dinner, Lunch, Main course, Side dish

Time 15m

Yield Serves 4 as a side - easily doubled for main course

Number Of Ingredients 7

Greek salad image

Steps:

Place 4 large vine tomatoes, cut into wedges, 1 peeled, deseeded and chopped cucumber, ½ a thinly sliced red onion, 16 Kalamata olives, 1 tsp dried oregano, 85g feta cheese chunks and 4 tbsp Greek extra virgin olive oil in a large bowl.
Lightly season, then serve with crusty bread to mop up all of the juices.

Nutrition Facts : Calories 270 calories, Fat 24 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 2.64 milligram of sodium

Ingredients

4 large vine tomatoes, cut into irregular wedges
1 cucumber, peeled, deseeded, then roughly chopped
½ a red onion thinly sliced
16 Kalamata olives
1 tsp dried oregano
85g feta cheese, cut into chunks (barrel matured feta is the best)
4 tbsp Greek extra virgin olive oil

NEW GREEK SALAD

Golden croutons made from olive bread boost the presence of the Kalamata olives, both of which are fried in this rendition of the salad. Cucumbers, tomatoes, and red onion-tumbled over slices of feta-are all here. Dill adds a bright spring grassiness to this new rendition of Greek salad.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Time 20m

Number Of Ingredients 11

New Greek Salad image

Steps:

Make the croutons and olives: Heat oil in a large high-sided skillet over high heat until it reaches 360 degrees on a deep-fry thermometer. Fry bread and olives until bread is golden, about 5 minutes. Transfer the mixture to a paper-towel-lined plate using a slotted spoon.
Make the dressing: Whisk together oil and vinegar. Season with salt and pepper.
Make the salad: Combine tomatoes, cucumber, dill, and onion in a large bowl.
Toss salad with dressing. Arrange feta on a plate. Top with salad, croutons, and olives.

Ingredients

1 cup olive oil
1/2 loaf olive bread, cut into 1/2-inch cubes (about 2 cups)
1/2 cup pitted Kalamata olives
1/4 cup plus 2 tablespoons olive oil
2 tablespoons red-wine vinegar
Coarse salt and freshly ground pepper
2 cups cherry tomatoes, quartered
1 cucumber, peeled and coarsely chopped
3 tablespoons fresh dill
1/2 small red onion, thinly sliced
1 block feta cheese (6 ounces), sliced 1/2 inch thick

More about "new greek salad recipes"

GREEK SALAD | RECIPETIN EATS

Web Jul 11, 2016 Place Greek Salad Dressing ingredients in a jar and shake until well combined. Set aside for 20 minutes to let the flavours infuse. …
From recipetineats.com
4.9/5 (15)
Total Time 15 mins
Category Salad
Calories 334 per serving

Place Greek Salad Dressing ingredients in a jar and shake until well combined. Set aside for 20 minutes to let the flavours infuse.
Tomatoes: Cut each tomato into 6 wedges, then cut each wedge into 3 or 4 pieces. If the tomato is watery, scoop out the watery seeds inside with a teaspoon.
Cucumbers: Slice the cucumber into 1/2cm / 1/5" thick slices. Or if they are thick cucumbers, slice the cucumber in half vertically, then slice.
Onion: Peel and finely slice the red onion. I keep it in rings - you could cut it in half then slice. (Note 2)

New Greek Salad Recipes

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.

NEW-AND-IMPROVED GREEK SALAD

The method for marinating the feta in this salad is also a good trick for other fresh cheeses-try goat, mozzarella, or paneer.

GREEK SALAD

GREEK SALAD

Make a fresh and colourful Greek salad in no time. It's great with grilled meats at a barbecue, or on its own as a veggie main

NEW GREEK SALAD

Golden croutons made from olive bread boost the presence of the Kalamata olives, both of which are fried in this rendition of the salad. Cucumbers, tomatoes, and red onion-tumbled over slices of feta-are all here. Dill adds a bright spring grassiness to this new rendition of Greek salad.

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