WHAT ARE THE INGREDIENTS IN A GREEK SALAD RECIPES

Name: Greek salad
Total time: 15 min
Yield: 4
Ingredients: 1 medium ripe tomato; 200 g ripe cherry tomatoes; 1 beef tomato; 1 medium red onion peeled; 1 cucumber; 1 green pepper; 1 handful fresh dill; 1 handful fresh mint leaves; 1 large handful black olives stoned; 1 tablespoon red wine vinegar; 3 tablespoons good-quality Greek extra virgin olive oil; 200 g block feta cheese; 1 teaspoon dried oregano

GREEK SALAD | VEGETABLES RECIPES | JAMIE OLIVER RECIPES

Greek Salad | Vegetables Recipes | Jamie Oliver Recipes image

The key to this beautiful authentic Greek salad is bold flavours from super-fresh ingredients

Total Time 15 minutes

Yield 4

Number Of Ingredients 13

Ingredients

1 medium ripe tomato
200 g ripe cherry tomatoes
1 beef tomato
1 medium red onion peeled
1 cucumber
1 green pepper
1 handful fresh dill
1 handful fresh mint leaves
1 large handful black olives stoned
1 tablespoon red wine vinegar
3 tablespoons good-quality Greek extra virgin olive oil
200 g block feta cheese
1 teaspoon dried oregano

Steps:

1. I think it’s quite nice to have different shapes and sizes in a salad, so cut your medium tomato into wedges, halve the cherry tomatoes and slice the beef tomato into large rounds. Put all the tomatoes into a large salad bowl. Slice the onion very finely so it’s wafer thin and add to the tomatoes. Scratch a fork down the sides of the cucumber so it leaves deep grooves in the skin, then cut it into thick slices. Deseed your pepper, slice it into rings and add them to the salad along with the cucumber.
2. Roughly chop the dill and most of the mint leaves, reserving the smaller ones for garnish. Add the chopped herbs to the bowl of salad, then squeeze your handful of olives over so they season the vegetables, then drop them in.
3. Add a pinch of sea salt, the vinegar and the extra virgin olive oil. Quickly toss everything together with your hands. The minute all those flavours start working with the veg is when the magic starts to happen. Have a taste, and adjust the flavours if need be.
4. To serve, pop the block of feta right on the top of the salad. Sprinkle the oregano over the top along with the reserved mint leaves, drizzle with extra virgin olive oil and take it straight to the table. It’s confident and scruffy with a bit of attitude. Delicious.
5. PS I’ve been known to pop leftover Greek salad into a liquidizer with a splash of extra virgin olive oil and a few ice cubes, then blitz it up to a smooth consistency so it's basically a Greek gazpacho. It’s not a classic thing to do, but it is very delicious, not to mention a great way of using up leftovers!

Nutrition Facts : Calories 239 calories, FatContent 18.0 g fat, SaturatedFatContent 8.7 g saturated fat, ProteinContent 9.0 g protein, CarbohydrateContent 8.7 g carbohydrate, SugarContent 7.7 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

GREEK TUNA SALAD RECIPE | MYRECIPES

Greek Tuna Salad Recipe | MyRecipes image

It's surprising how light and fresh this vinaigrette-dressed salad tastes, given that most of the ingredients come from the pantry. Here it's served as an entrée, but it also works as an appetizer or sandwich filling.

Provided by Michelle Shadden, Herndon, VA

Total Time 25 minutes

Yield Serves 6

Number Of Ingredients 12

Ingredients

3 cans (6 oz. each) unsalted, water-packed tuna, drained
1 jar (6.5 oz.) marinated artichoke hearts, drained and quartered
½ cup pitted, halved kalamata olives
⅓ cup crumbled feta cheese
2 tablespoons minced garlic
½ cup sliced red onion
2 tablespoons sherry vinegar
¼ cup extra-virgin olive oil
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ cup chopped flat-leaf parsley
1 head butter lettuce

Steps:

Combine all ingredients except lettuce in a large bowl. Arrange a few lettuce leaves on each of 6 plates. Spoon tuna mixture on top of lettuce and serve with pita chips or warmed pita halves.
Note: Nutritional analysis is per serving.

Nutrition Facts : Calories 251 calories, CarbohydrateContent 6.7 g, CholesterolContent 30 mg, FatContent 16 g, FiberContent 2.2 g, ProteinContent 22 g, SaturatedFatContent 2.7 g, SodiumContent 626 mg

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1. I think it’s quite nice to have different shapes and sizes in a salad, so cut your medium tomato into wedges, halve the cherry tomatoes and slice the beef tomato into large rounds. Put all the tomatoes into a large salad bowl. Slice the onion very finely so it’s wafer thin and add to the tomatoes. Scratch a fork down the sides of the cucumber so it leaves deep grooves in the skin, then cut it into thick slices. Deseed your pepper, slice it into rings and add them to the salad along with the cucumber.
2. Roughly chop the dill and most of the mint leaves, reserving the smaller ones for garnish. Add the chopped herbs to the bowl of salad, then squeeze your handful of olives over so they season the vegetables, then drop them in.
3. Add a pinch of sea salt, the vinegar and the extra virgin olive oil. Quickly toss everything together with your hands. The minute all those flavours start working with the veg is when the magic starts to happen. Have a taste, and adjust the flavours if need be.
4. To serve, pop the block of feta right on the top of the salad. Sprinkle the oregano over the top along with the reserved mint leaves, drizzle with extra virgin olive oil and take it straight to the table. It’s confident and scruffy with a bit of attitude. Delicious.
5. PS I’ve been known to pop leftover Greek salad into a liquidizer with a splash of extra virgin olive oil and a few ice cubes, then blitz it up to a smooth consistency so it's basically a Greek gazpacho. It’s not a classic thing to do, but it is very delicious, not to mention a great way of using up leftovers!

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1. I think it’s quite nice to have different shapes and sizes in a salad, so cut your medium tomato into wedges, halve the cherry tomatoes and slice the beef tomato into large rounds. Put all the tomatoes into a large salad bowl. Slice the onion very finely so it’s wafer thin and add to the tomatoes. Scratch a fork down the sides of the cucumber so it leaves deep grooves in the skin, then cut it into thick slices. Deseed your pepper, slice it into rings and add them to the salad along with the cucumber.
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3. Add a pinch of sea salt, the vinegar and the extra virgin olive oil. Quickly toss everything together with your hands. The minute all those flavours start working with the veg is when the magic starts to happen. Have a taste, and adjust the flavours if need be.
4. To serve, pop the block of feta right on the top of the salad. Sprinkle the oregano over the top along with the reserved mint leaves, drizzle with extra virgin olive oil and take it straight to the table. It’s confident and scruffy with a bit of attitude. Delicious.
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