GREEK SALAD WITH PEPPERS RECIPES

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GREEK SALAD RECIPE | INA GARTEN | FOOD NETWORK



Greek Salad Recipe | Ina Garten | Food Network image

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

Total Time 50 minutes

Prep Time 20 minutes

Yield 6 servings

Number Of Ingredients 14

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

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.

GREEK QUINOA SALAD RECIPE | BOBBY FLAY | FOOD NETWORK



Greek Quinoa Salad Recipe | Bobby Flay | Food Network image

Provided by Bobby Flay

Total Time 1 hours 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 17

3 tablespoons freshly squeezed lemon juice
1 tablespoon red wine vinegar
1/4 teaspoon dried oregano 
1 clove garlic, smashed and finely chopped to a paste
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper 
1/4 cup extra-virgin olive oil
1 cup quinoa
Kosher salt and pepper 
Kosher salt and pepper
2 cups red and yellow grape tomatoes, halved
1 cup pitted kalamata olives
2 green onions (green and pale green part), thinly sliced 
2 pickled cherry peppers, diced
1 small red onion, halved and thinly sliced
1/2 English cucumber, cut into small dice
Feta, for sprinkling

Steps:

  • Whisk together the lemon juice, vinegar, oregano, garlic and some salt and pepper in a small bowl. Slowly whisk in the oil until emulsified. Let sit at room temperature while you prepare the salad to allow the flavors to meld. 
  • Rinse the quinoa in a strainer until the water runs clear. Combine the quinoa, 2 cups water, 1 teaspoon salt and 1/4 teaspoon pepper in a small saucepan, bring to a boil and cook until the water is absorbed and the quinoa is tender, about 15 minutes. 
  • Transfer to a bowl, fluff with a fork and let sit for 5 minutes to cool slightly. Add the tomatoes, olives, green onions, cherry peppers, red onions, cucumbers and dressing and toss to coat. Cover and refrigerate for at least 1 hour and up to 8 hours before serving. The longer it sits the better the flavor. 
  • Just before serving, transfer to a platter and sprinkle feta on top.

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GREEK SALAD RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
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