Best 4 Ernies Greek Salad Recipes

**Ernie's Greek Salad: A Refreshing and Flavorful Mediterranean Delight**

Indulge in the vibrant flavors of the Mediterranean with Ernie's Greek salad, a refreshing and healthy dish that captures the essence of Greek cuisine. This classic salad combines crisp cucumbers, juicy tomatoes, sweet bell peppers, red onions, and briny olives, all tossed in a tangy vinaigrette dressing. Feta cheese crumbles add a salty and creamy touch, while fresh herbs like oregano and basil bring a burst of aromatic freshness. With its simple yet harmonious ingredients, Ernie's Greek salad is a delightful appetizer, side dish, or light meal that transports you to the sun-kissed shores of Greece. Discover the authentic recipe, along with variations such as the Mediterranean Quinoa Salad, the Greek Orzo Salad, and the Easy Greek Dressing, all designed to tantalize your taste buds and bring the vibrant flavors of Greece to your table.

Let's cook with our recipes!

ERNIE'S GREEK SALAD

Ernie's Greek Salad image

Ernie is Rachel's father, and although Greek Salad is actually Rachel's favorite, he loves it too. We've put recipes from almost all of our family members into this book, and we didn't want to ignore my father-in-law. Rachel's dad is a great cook and actually does much of the holiday cooking when we visit. He's best known for the Maple Syrup Eggs he's made for the whole family every Easter morning since Rachel was a kid! (We'll try tackling that one in the next book!)

Provided by Food Network

Categories side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 18

Ingredients

8 cups salad mix
1 cup sliced cucumber
1/2 cup thinly sliced red onion
8 ounces feta cheese, coarsely crumbled
2 plum tomatoes, cored and quartered
4 ounces kalamata olives (about a heaping cup) (may use any Greek or Italian marinated olives)
8 pepperoncini, plus more to taste
Greek Salad Dressing, recipe follows
1/4 cup red wine vinegar
1/8 cup white wine vinegar
1 teaspoon Dijon mustard
1 teaspoon fine salt, plus more as needed
1/2 teaspoon fresh ground black pepper
1/4 teaspoon crushed red pepper or dash of cayenne, optional
1 small clove garlic
1/3 cup extra-virgin olive oil
1/2 cup canola oil
1 tablespoon chopped fresh oregano leaves or 1 teaspoon dried oregano or Italian seasoning

Steps:

Arrange the salad mix among 4 bowls, piling it high. Top each with the cucumber, red onion, and cheese. Scatter the tomatoes, olives, and pepperoncini over each salad. Drizzle each salad with 2 tablespoons of Greek dressing.
In a blender, combine the vinegars, mustard, salt, pepper, red pepper, and garlic and puree. With the motor running, very slowly pour in a steady stream of olive oil to make a smooth dressing. Repeat with the canola oil.
Transfer the dressing to a glass storage container and mix in the oregano. Taste the dressing and season with salt, if necessary. The dressing will keep for 2 weeks, covered in the refrigerator.

GREEK SALAD

Greek Salad image

Provided by Food Network

Categories appetizer

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

2 heads romaine lettuce
1 (6-ounce) feta cheese block, soaked in warm water
1 cup kalamata olives, pitted
2 green peppers, seeded and julienne
2 red onion, julienne
1 bunch flat-leaf parsley, leaves only
6 Roma tomatoes, seeded and small diced
1 cup red wine vinegar
1/2 cup extra-virgin olive oil
Salt and pepper

Steps:

Remove the outer leaves of the romaine, reserve for the salad mix. Save the hearts to put the completed salad in. Shred the outer leaves of the lettuce, and add to a mixing bowl with 1/2 the cheese and all of the remaining ingredients. Season with salt and pepper.
Arrange the lettuce hearts on a serving platter. Fill the leaves with some of the salad, and put the rest of the salad in the center of the serving tray.

GREEK SALAD

Greek Salad image

Provided by Food Network Kitchen

Time 10m

Yield 4

Number Of Ingredients 0

Ingredients

Steps:

Toss 3 quartered tomatoes, some fresh oregano, 2 tablespoons capers (with 3 tablespoons of the liquid), 1 tablespoon sliced pickled peppers (with 1 tablespoon of the liquid), 3 tablespoons olive oil, and salt and pepper. Toss in watercress, sliced scallions and pitted Greek olives.

Nutrition Facts : Calories 147 calorie, Fat 13.5 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 490 milligrams, Carbohydrate 6 grams, Fiber 2 grams, Protein 2 grams, Sugar 3 grams

GREEK SALAD

Greek Salad image

Some of my favorite recipes are those that rely on the little things. Take this version of Greek salad. First, you choose your ingredients carefully-for instance, ripe tomatoes (taut-skinned and unblemished), of course, but also perfect cucumbers (sweet, crisp ones with character; none that are watery or full of big old seeds). Then, have a bit of fun cutting them: using a very sharp knife (this will spare you mushy, ragged-edged tomatoes), cut them into different shapes of similar size, some with sharp angles. These and a few other small details-briefly chilling the tomatoes and cucumbers and quick-pickling the onions-turn a familiar collection of ingredients into a really special salad.

Provided by Food Network

Time 1h10m

Yield 4 to 6 as a side

Number Of Ingredients 12

Ingredients

3/4 pound crunchy cucumbers without big seeds (preferably a few varieties), peeled and cut into irregular 3/4-inch pieces
Generous 1 pound mixed heirloom tomatoes, halved, cored, trimmed of any pale bits, and cut into irregular 1-inch pieces
1/4 pound cherry tomatoes (about 3/4 cup), halved through the stem end if large
2 slender spring onions, green tops and root ends trimmed, bulbs cut into 1/4-inch-thick rounds and separated into rings (about 1/2 cup)
2 slender spring onions, green tops and root ends trimmed, bulbs cut into 1/4-inch-thick rounds and separated into rings (about 1/2 cup)
2 tablespoons Banyuls vinegar (available at specialty shops and online)
4 tablespoons extra-virgin olive oil
Maldon or another flaky sea salt
1 tablespoon lemon juice
20 or so Nicoise olives, firmly pressed with the flat of a knife and pitted
A five-finger pinch of mint leaves (preferably black mint)
5 ounces creamy feta cheese (preferably goat feta)

Steps:

Put the cucumbers and tomatoes in separate bowls and pop them in the fridge just until they're cold, about 30 minutes.
Meanwhile, add the onions to a small bowl. Add the vinegar, 2 tablespoons of the oil, and a healthy pinch of salt, and mix well with your hands. Let the onions sit just until they get pickly, a few minutes.
In a separate small bowl, stir together the remaining 2 tablespoons of oil, the lemon juice, and a good pinch of salt until the mixture looks creamy. Combine the tomatoes and cucumber in one bowl, pour in the lemon dressing, and toss gently but well.
Grab a large platter (or 4 to 6 plates) and make a pretty layer of cucumbers and tomatoes, so the colors and types of the vegetables are well divvied up. Give the onions one more toss, then use your hands to add them (reserving their pickly liquid) here and there over the cucumbers and tomatoes. Scatter on the olives and mint. Use your hands to crumble the feta into pieces large, medium, and small as you scatter it on top. Finally, drizzle on the liquid remaining in the onion bowl. Eat straightaway.
Photo by David Loftus

Tips:

Use fresh, ripe ingredients. This will ensure that your salad is flavorful and delicious.
Choose a variety of vegetables. This will add color, texture, and nutrients to your salad.
Don't be afraid to experiment with different dressings. There are many different types of dressings that you can use on a Greek salad, so find one that you like and that complements the flavors of the vegetables.
Feta cheese is a classic ingredient in Greek salad, but you can also use other types of cheese, such as goat cheese or mozzarella.
If you're using Kalamata olives, be sure to pit them before adding them to the salad.
Serve the salad immediately after making it. This will prevent the vegetables from wilting.

Conclusion:

Ernie's Greek salad is a delicious and refreshing salad that is perfect for a summer meal. It is easy to make and can be customized to your liking. With its combination of fresh vegetables, feta cheese, and a tangy dressing, this salad is sure to please everyone at your table.