GREEK CHOPPED SALAD RECIPES

Name: Greek Salad
Prep time: 20 min
Total time: 20 min
Yield: 4 main course servings
Cuisine: european
Ingredients: 6 tablespoons freshly squeezed lemon juice; 2 cloves garlic, minced; 2 teaspoons kosher salt plus more to taste; 1 cup extra-virgin olive oil, preferably Greek; 2 teaspoons minced fresh oregano; Freshly ground black pepper; 1 head romaine lettuce (about 1 pound), trimmed of tough stems and torn into bite-sized pieces; 6 ounces calamata olives, about 1 cup; 1/2 pound Feta cheese, crumbled; 1 English (seedless) cucumber, trimmed, cut into 1 inch chunks; 12 ounces vine-ripened cherry tomatoes, halved; 1 small red onion, cut into 1/2-inch wedges, soaked in cold water for 5 minutes and drained; 1 green pepper, trimmed, seeded, and diced

GREEK SALAD RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK

Greek Salad Recipe | Food Network Kitchen | Food Network image

Provided by Food Network Kitchen

Categories main-dish

Total Time 20 minutes

Prep Time 20 minutes

Yield 4 main course servings

Number Of Ingredients 13

Ingredients

6 tablespoons freshly squeezed lemon juice
2 cloves garlic, minced
2 teaspoons kosher salt plus more to taste
1 cup extra-virgin olive oil, preferably Greek
2 teaspoons minced fresh oregano
Freshly ground black pepper
1 head romaine lettuce (about 1 pound), trimmed of tough stems and torn into bite-sized pieces
6 ounces calamata olives, about 1 cup
1/2 pound Feta cheese, crumbled
1 English (seedless) cucumber, trimmed, cut into 1 inch chunks
12 ounces vine-ripened cherry tomatoes, halved
1 small red onion, cut into 1/2-inch wedges, soaked in cold water for 5 minutes and drained
1 green pepper, trimmed, seeded, and diced

Steps:

In a small bowl, whisk together the lemon juice, garlic, salt, and oil. Stir in the oregano and pepper to taste. Set aside.
When ready to serve: In a large bowl lightly toss the lettuce with some of the dressing. Divide the lettuce among 4 salad bowls. Scatter the olives, cheese, cucumber, tomatoes, onion, and peppers over the top of the greens. Serve and pass the remaining dressing at the table.

GREEK SALAD - THE PIONEER WOMAN – RECIPES, COUNTRY LIF…

Greek Salad - The Pioneer Woman – Recipes, Country Lif… image

It’s Holy Week, and you know what that means: it’s Greek Salad time! Okay, so Greek Salad has absolutely nothing to do with Holy Week.

Provided by Ree Drummond

Categories main dish salad

Total Time 20 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 8 servings

Number Of Ingredients 15

Ingredients

1 head Romaine Lettuce, Chopped
4 whole Ripe Tomatoes, Cut Into Six Wedges Each, Then Each Wedge Cut In Half
1 whole (large) Cucumber, Peeled, Cut Into Fourths Lengthwise, And Diced Into Large Chunks
1/2 whole Red Onion, Sliced Very Thin
30 whole Pitted Kalamata Olives, Cut In Half Lengthwise
6 oz. weight Crumbled Feta Cheese
Fresh Parsley, Roughly Chopped
1/4 c. Olive Oil
2 tbsp. Red Wine Vinegar
1 tsp. Sugar (more To Taste)
1 clove Garlic, Minced
6 whole Kalamata Olives (extra), Chopped Fine
1/4 tsp. Salt
Freshly Ground Black Pepper
1 whole Lemon, For Squeezing

Steps:

Add chopped lettuce, tomato wedges, cucumber chunks, onion slices, halved Kalamata olives, half the feta, and parsley to a large bowl. Combine olive oil, vinegar, sugar, garlic, salt, pepper, and chopped olives in a bowl. Whisk together until combined. Taste and adjust seasonings (I almost always add a little sugar.)Pour dressing over salad ingredients, then add salt and pepper. Toss with tongs or clean hands. Just before serving, top with additional feta and squeeze a little lemon juice over the top.

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