Best 4 Dr Weil Greek Salad Recipes

**Discover the vibrant flavors of the Mediterranean with Dr. Weil's Greek Salad, a delightful and healthy dish that combines fresh, crisp vegetables, tangy feta cheese, and a zesty dressing.**

In this comprehensive guide, you'll find step-by-step instructions and helpful tips for creating a perfect Greek salad that's packed with nutrients and bursting with flavor. Whether you're a seasoned home cook or just starting your culinary journey, this recipe will guide you through the process of selecting the best ingredients, preparing them properly, and assembling a visually appealing salad that will impress your family and friends.

Along with the classic Greek salad recipe, this article also features variations that cater to different dietary preferences and tastes. For those who prefer a vegan option, there's a recipe that replaces feta cheese with creamy avocado and crunchy walnuts. If you're looking for a more substantial meal, try the Greek salad with grilled chicken or shrimp, which adds a protein-packed twist to the dish. And for a lighter and refreshing option, the Greek salad with quinoa and lemon-tahini dressing is a perfect choice.

With its colorful ingredients, zesty dressing, and customizable variations, Dr. Weil's Greek Salad is a versatile dish that's perfect for any occasion. Whether you're hosting a backyard barbecue, packing a lunch for work, or simply seeking a healthy and delicious meal, this salad is sure to satisfy your taste buds and leave you feeling refreshed and energized.

Let's cook with our recipes!

EASY GREEK SALAD

Easy Greek Salad image

Provided by Ree Drummond : Food Network

Categories side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 13

Ingredients

1 head romaine lettuce, chopped
4 whole ripe tomatoes, cut into 6 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, plus 6 olives, chopped fine
6 ounces crumbled feta cheese
Fresh parsley leaves, roughly chopped
1/4 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon sugar, or more to taste
1 clove garlic, minced
Salt and freshly ground black pepper
1 whole lemon, for squeezing

Steps:

Add the chopped lettuce, tomato wedges, cucumber chunks, onion slices, halved olives, half the feta and some parsley to a large bowl.
Combine the olive oil, vinegar, sugar, garlic, 1/4 teaspoon salt, pepper and chopped olives in a bowl or mason jar. Whisk or shake together until combined. Taste and adjust seasonings (I almost always add a little more sugar).
Pour the dressing over the salad ingredients, then add some salt and pepper. Toss with tongs or clean hands. Just before serving, top with the remaining feta and squeeze a little lemon juice over the top.

CLASSIC GREEK SALAD

Classic Greek Salad image

Provided by Valerie Bertinelli

Categories side-dish

Time 15m

Yield 2 servings for lunch or 4 as a side

Number Of Ingredients 13

Ingredients

3 teaspoons red wine vinegar
1 tablespoon freshly squeezed lemon juice
1 teaspoon dried oregano
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
8 large leaves red leaf lettuce, sliced crosswise
1/4 large red onion, thinly sliced
1/2 green bell pepper, cut into large dice
1 vine-ripened tomato, cut into wedges
1/2 English cucumber, halved lengthwise, cut into 1/2-inch pieces
6 Kalamata olives
2 ounces feta cheese, crumbled

Steps:

Combine the vinegar, lemon juice, oregano, and salt and pepper to taste in a small bowl and whisk together. Add the oil in a steady stream, whisking constantly.
Combine the lettuce, onion, bell pepper, tomato, cucumber, olives and feta in a large salad bowl. Pour the dressing over and toss until all of the ingredients are well coated. Taste and adjust the seasonings, adding more salt or lemon juice as desired.

DR. WEIL'S KALE SALAD

Dr. Weil's Kale Salad image

This raw kale salad wins over even the most skeptical hearty-green newbies. It gets better after a night in the fridge.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 8

Ingredients

1/2 cup extra-virgin olive oil
1/4 cup lemon juice
3 cloves garlic, mashed
1/2 teaspoon coarse salt
Pinch red pepper flakes
2 bunches Tuscan kale (about 14 oz), ribs removed and leaves sliced into 1/4-inch shreds
1/2 cup finely grated Grana Padano or Parmigiano-Reggiano cheese, plus shavings for garnish
2 tablespoon whole wheat breadcrumbs, toasted

Steps:

In a large bowl, whisk together oil, lemon juice, garlic, salt, and pepper flakes. Add kale and toss to coat. Let sit at room temperature for 10 to 30 minutes.
Add grated cheese and breadcrumbs and toss.
Garnish with shaved cheese before serving. Cover and refrigerate leftovers up to two days.

Nutrition Facts : Calories 262 g, Cholesterol 21 g, Fat 22 g, Fiber 1 g, Protein 11 g, SaturatedFat 6 g, Sodium 495 g

DR. WEIL GREEK SALAD

DR. WEIL GREEK SALAD image

Categories Leafy Green Vegetable

Yield 4-6

Number Of Ingredients 18

Ingredients

Oil and Vinegar Dressing:
1 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 large garlic cloves, mashed
2 tablespoons dried oregano
Salt and freshly ground black pepper
Salad:
2 teaspoons salt
1 medium red onion, halved and thinly sliced
3 medium tomatoes, cut into wedges
1 cucumber, peeled and cut into chunks
1 green bell pepper, seeded and sliced
1 red bell pepper, seeded and sliced
1/4 cup chopped fresh basil
1/2 cup pitted and halved Kalamata olives
2 Tablespoons chopped fresh Italian parsley
6 ounces feta cheese, sliced
6 lemon wedges

Steps:

1) Combine all of the ingredients in a jar, shake well, and let stand for 30 minutes to let the flavors blend. Leftover dressing may be stored in the refrigerator for up to 5 days. 2) In a bowl, combine the salt with 2 cups water and add the red onion slices. Let the onions soak for 15 minutes, then rinse and drain well. 3) In a large bowl, toss the tomatoes, cucumbers, and bell peppers with the basil and enough of the Oil and Vinegar Dressing to coat the vegetables well. Adjust the seasonings as desired. Arrange in a high mound on a serving platter; top with the olives, parsley, feta, and lemon wedges; and serve.

Tips:

For the best flavor, use fresh, ripe ingredients.
To make the salad ahead of time, prepare all of the ingredients and store them separately in the refrigerator. Assemble the salad just before serving.
If you don't have any feta cheese, you can substitute another type of cheese, such as ricotta salata or goat cheese.
To add a bit of sweetness to the salad, try adding some honey or balsamic vinegar.
If you're looking for a more substantial salad, you can add some cooked chicken, fish, or shrimp.

Conclusion:

Dr. Weil's Greek Salad is a delicious and healthy salad that is perfect for a summer meal. It is packed with fresh vegetables, herbs, and feta cheese. The dressing is light and refreshing, and it perfectly complements the flavors of the salad. This salad is sure to please everyone at your table.