Village Style Greek Salad With Chicken Lemon Mint Vinaigrette Recipes

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GREEK VILLAGE SALAD

Provided by Food Network

Categories     side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 10



Greek Village Salad image

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.

3 firm tomatoes, thinly sliced into rounds
1 large cucumber, peeled and thinly sliced into rounds
1 onion, thinly sliced into rings
2 green bell peppers, stems removed, cut into rings
1 cup pitted Kalamata, or other black Greek olives
6 ounces feta cheese, cut into chunks
1/2 cup olive oil
1/4 cup red wine vinegar
2 teaspoons finely chopped fresh oregano
Salt and freshly ground black pepper

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



Greek Village Salad image

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

4 tomatoes, cut in wedges
1 slender green cucumber
1 green pepper
2 red peppers
1 red onion, sliced
1/2 cup kalamata olive
8 ounces feta cheese, sliced
3 tablespoons olive oil
1 tablespoon red wine vinegar
2 tablespoons fresh lemon juice
1/2 teaspoon dried oregano
1 teaspoon parsley, chopped
3 garlic cloves, crushed
1/2 teaspoon salt
fresh ground black pepper

LEMON-MINT VINAIGRETTE

The sunny fresh flavors of tart lemon and cool mint combine to make a lively dressing that adds sparkle to salads made with steamed vegetables, potatoes or grains, such as couscous.

Provided by Bev I Am

Categories     Salad Dressings

Time 10m

Yield 3/4 cup

Number Of Ingredients 8



Lemon-Mint Vinaigrette image

Steps:

  • Whisk lemon juice, mustard, sugar and garlic in a small bowl until blended.
  • Drizzle in oil, whisking until blended.
  • Stir in mint, salt and pepper.
  • Note: Can be kept in refridgerator for up to 2 days.

1/3 cup fresh lemon juice
1 tablespoon Dijon mustard
1 teaspoon sugar
1 garlic clove, minced
1/3 cup extra virgin olive oil
1/3 cup chopped of fresh mint
1/8 teaspoon salt, to taste
fresh ground pepper

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