Go Mediterranean with Greek Salad
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Greek Salad is characterize by its fresh taste. Made only with crisp vegetables.
It is a very healthy dish that requires little or less than ten minutes to prepare.
You have the greens, the yellows, the reds and the oranges.
Below is a compilation of some of the most fantastic salad recipes.
GREEK SALAD RECIPE
3 tablespoons extra virgin olive oil
1½ tablespoons lemon juice
1 clove garlic: minced (crushed)
½ teaspoon dried oregano
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper, and extra for garnish
3 tomatoes: cut into wedges
¼ red onion: sliced into rings
½ cucumber: sliced into thick half-moons
½ green pepper (capsicum): julienned
4 oz (120g) feta cheese: cut into small cubes
16 kalamata olives
PLACE the olive oil, lemon juice, garlic, salt, pepper and oregano in a small jar with a screw-top lid and shake to combine.
PLACE the salad ingredients in a large bowl.
POUR the dressing over the salad and toss gently to combine just before serving.
Garnish with a little freshly ground black pepper.
MEDITERRANEAN GREEK SALAD
3 cucumbers, seeded and sliced
1 1/2 cups crumbled feta cheese
1 cup black olives, pitted and sliced
3 cups diced roma tomatoes
1/3 cup diced oil packed sun-dried tomatoes, drained, oil reserved
1/2 red onion, sliced
1.In a large salad bowl, toss together the cucumbers, feta cheese, olives, roma tomatoes, sun-dried tomatoes, 2 tablespoons reserved sun-dried tomato oil, and red onion.
Chill until serving.
3 vine ripe tomatoes, cut into chunks
1 red onion, thinly sliced
1/2 European seedless cucumber, cut into bite-size chunks
1 small red bell pepper, seeded and chunked
1 small green bell pepper, seeded and chunked
1 cubanelle pepper, seeded and chunked
1 cup Kalamata black olives
Several sprigs fresh flat-leaf parsley, about 1/2 cup
2 (1/4 pound) slices imported Greek feta
1/4 cup (a couple of glugs) extra-virgin olive oil
3 tablespoons (3 splashes) red wine vinegar
1 teaspoon dried oregano, crushed in palm of your hand
Coarse salt and black pepper
Combine vegetables, olives, and parsley in a large bowl.
Rest sliced feta on the top of salad. Combine oil, vinegar, and oregano in a small plastic container with a lid.
Shake vigorously to combine oil and vinegar and pour over salad and cheese.
Season with salt and pepper and let the salad marinate until ready to serve.
Serve salad with pita bread blistered and warmed on a hot griddle or grill pan.
Natasha’s Greek Salad
1 bunch leaf lettuce
4 large tomatoes
1 small yellow onion
Greek black olives
1 part red wine vinegar
1 part olive oil
salt and pepper to taste
2 pinches sugar
Chop lettuce and onion finely. Chop tomatoes and cucumbers coarsely (about 1/2).
Combine and garnish to taste.
One of the simplest items we prepare, this salad draws many compliments. Use real Greek olives packed in brine.