Best Greek Salad Recipe

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.

Prep: 0 20min0

Total: 0 50min0

Yield: 6 servings

Servings:

Nutrition Facts :

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

Instruction:

1. Place the cucumber, peppers, tomatoes and red onion in a large bowl.
2. 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 Salad

Known as horiatiki, this traditional Greek salad is made with cherry tomatoes, cucumber, kalamata olives, thinly sliced red onion, and feta. The easy dressing is a mixture of red wine vinegar, fresh lemon juice, dried oregano, and extra-virgin olive oil. Simply said, it’s the best. Especially considering this Mediterranean side dish only takes 15 minutes to prepare.

Prep: 15min

Total: 15min

Yield: 4

Servings:

Nutrition Facts : calories 230 calories

Ingredients:

• 1 pt. grape or cherry tomatoes, halved
• 1 cucumber, thinly sliced into half moons
• 1 c. halved kalamata olives
• 1/2 red onion, thinly sliced
• 3/4 c. crumbled feta
• 2 tbsp. red wine vinegar
• Juice of 1/2 a lemon
• 1 tsp. dried oregano
• Kosher salt
• Freshly ground black pepper
• 1/4 c. extra-virgin olive oil

Instruction:

1. Make salad: In a large bowl, stir together tomatoes, cucumber, olives, and red onion. Gently fold in feta.
2. In a small bowl, make dressing: Combine vinegar, lemon juice, and oregano and season with salt and pepper. Slowly add olive oil, whisking to combine.
3. Drizzle dressing over salad.

Greek Salad I

This is an incredibly good Greek salad recipe, nice and tangy and even better in the summer when you use fresh vegetables!

Prep: 20min

Total: 20min

Yield: 6 servings

Servings:

Nutrition Facts : calories 265.3 calories, Carbohydrate 14.1 g, Cholesterol 22.3 mg, Fat 22.4 g, Fiber 5 g, Protein 6 g, Saturated Fat 6.1 g, servingSize None, Sodium 537.8 mg, Sugar 5.9 g, Trans Fat None, unSaturated Fat None

Ingredients:

• 1 head romaine lettuce- rinsed, dried and chopped
• 1 red onion, thinly sliced
• 1 (6 ounce) can pitted black olives
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 2 large tomatoes, chopped
• 1 cucumber, sliced
• 1 cup crumbled feta cheese
• 6 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 lemon, juiced
• ground black pepper to taste

Instruction:

1. In a large salad bowl, combine the Romaine, onion, olives, bell peppers, tomatoes, cucumber and cheese.
2. Whisk together the olive oil, oregano, lemon juice and black pepper. Pour dressing over salad, toss and serve.

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

Prep: 15min

Total: 15min

Yield: Serves 4 as a side – easily doubled for main course

Servings:

Nutrition Facts : calories 270 calories, Fat 24 grams fat, Saturated Fat 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

Instruction:

1. 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.
2. Lightly season, then serve with crusty bread to mop up all of the juices.

Prep:

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Servings:

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