Best 20 Greek Style Salad Recipes

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In the vibrant tapestry of culinary delights, Greek salad stands out as a symphony of flavors, colors, and textures. Originating from the sun-kissed lands of Greece, this refreshing salad embodies the essence of Mediterranean cuisine, capturing the spirit of warm summers and bountiful harvests. With its vibrant mix of crisp cucumbers, juicy tomatoes, sweet bell peppers, tangy red onions, and briny olives, Greek salad is a feast for the senses. Feta cheese, crumbled atop the colorful medley, adds a delightful salty tang, while fresh herbs, such as oregano and thyme, infuse the salad with an aromatic embrace. Drizzle a stream of luscious olive oil and a squeeze of zesty lemon juice to complete this symphony of flavors. This article presents a collection of Greek salad recipes, each offering a unique twist on this classic dish. From a classic Greek salad recipe to variations featuring grilled halloumi, quinoa, and avocado, these recipes cater to diverse tastes and dietary preferences. Embark on a culinary journey through the vibrant flavors of Greece with these enticing Greek salad recipes.

Here are our top 20 tried and tested recipes!

GREEK-STYLE TUNA SALAD



Greek-Style Tuna Salad image

I had this in a restaurant once and it was so good I had to go home and recreate it. I have it with spinach stuffed in a pita or sandwich. I've cut back on the dressing to keep the calorie count low but adding more is yummy!

Provided by Jen M.

Categories     Salad     Seafood Salad Recipes     Tuna Salad Recipes

Time 5m

Yield 1

Number Of Ingredients 5

1 (5 ounce) can chunk light tuna in water, drained
1 tablespoon chopped red onion
2 teaspoons prepared Greek vinaigrette salad dressing (such as Kraft®)
3 pitted Kalamata olives, chopped
1 tablespoon crumbled feta cheese

Steps:

  • Mix the tuna, onion, salad dressing, olives, and feta cheese together in a bowl.

Nutrition Facts : Calories 239.9 calories, Carbohydrate 2.7 g, Cholesterol 46.2 mg, Fat 9.7 g, Fiber 0.3 g, Protein 33.7 g, SaturatedFat 2.6 g, Sodium 428.9 mg, Sugar 1.1 g

GRILLED CHICKEN, GREEK-STYLE, WITH SALAD AND WARM PITA BREAD FOR



Grilled Chicken, Greek-Style, With Salad and Warm Pita Bread For image

This is a family pleasing dinner recipe, adapted from a Rachael Ray recipe. It's pretty easy to make and gives you all those yummy Greek flavors.

Provided by LifeIsGood

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

1 1/2 lbs boneless skinless chicken, cut into large strips
kosher salt
fresh ground black pepper, to taste
8 pita breads
1 lemon, the zest and juice are needed
3 tablespoons red wine vinegar
1/2 cup extra virgin olive oil
2 tablespoons fresh oregano, stripped of leaves and chopped
2 -4 garlic cloves, chopped (amt depends on your love for garlic!)
2 romaine lettuce hearts, chopped
1/2 cup kalamata olive, pitted, coarsely chopped
8 ounces feta cheese, crumbled
3 vine-ripe tomatoes, seeded and diced
1/2 English cucumber, seedless kind, diced
1/2 red onion, chopped
1/4 cup fresh flat-leaf parsley, chopped

Steps:

  • Preheat a grill pan over medium-high heat.
  • Preheat oven to 200 degrees F. Wrap the pita breads in foil, and put in the warm oven until dinner is ready.
  • Put the chicken into a shallow dish with sides.Season the chicken with salt and pepper on both sides, to taste.
  • Mix the lemon zest and juice with the vinegar and then whisk in the oil. Add the oregano, garlic and whisk it again to make sure it's combined well. Pour about half of this dressing over the chicken strips and turn them to coat.
  • Combine all the veggies in a big bowl and toss well with that leftover dressing (don't pour it all in at once. add some and toss the salad and repeat until you reach the right amt of dressing for your liking). Season with salt and pepper, to taste.
  • Grill the chicken strips for about 4 to 5 minutes per side. Transfer the chicken strips to your salad bowl/dish when they are cooked through.
  • Remove the pitas from your oven and unwrap. Cut pitas in half and then arrange them around your salad bowl/dish.
  • To serve, each person can pile on the grilled chicken and veggies onto their pita and wrap it up!

Nutrition Facts : Calories 1033.7, Fat 48.8, SaturatedFat 14.3, Cholesterol 162.8, Sodium 1671.7, Carbohydrate 89.3, Fiber 12.1, Sugar 11.8, Protein 61.3

KITTENCAL'S CREAMY GREEK-STYLE PASTA SALAD



Kittencal's Creamy Greek-Style Pasta Salad image

If you are a lover of Greek salad and Greek food then you are certain to enjoy this --- once you make this a few times you will most likely need to play around with the dressing ingredient to suit taste, I have listed 1/3 cup mayonnaise to be added to the dressing you may need to adjust the mayonnaise amount to desired creaminess after the salad is mixed --- plan ahead this salad needs to chill for at least 4 hours before serving

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 4h

Yield 8-10 serving(s)

Number Of Ingredients 19

1 lb dry rotini pasta
1 small cucumber (peeled, seeded and chopped)
2 tomatoes, chopped
1 green bell pepper, seeded and chopped
1 small red onion, chopped (or use 5-6 green onion, chopped)
1/2 cup sliced kalamata olive
1 1/2 cups cubed feta cheese (you will need more for the dressing)
salt (to taste)
fresh ground black pepper (to taste)
1 fresh garlic clove (or use 1/2 teaspoon garlic powder)
1/2 cup olive oil
1/4 cup crumbled feta cheese
2 teaspoons Dijon mustard
2 tablespoons lemon juice
1 tablespoon red wine vinegar
2 teaspoons dried oregano (or use 2 teaspoons Greek seasoning in place of oregano and basil)
1/4 teaspoon dried basil
1 teaspoon sugar
1/3 cup mayonnaise (more if needed mixed in the salad at the end)

Steps:

  • Cool the pasta in boiling water until al dente; drain then rinse well under cold water.
  • Place the pasta in a large bowl.
  • Add in cucumber, tomatoes, bell pepper, onion, olives and cubed feta cheese; toss to combine.
  • For the dressing; in a processor place the garlic clove and process until minced.
  • Add in all the remaining ingredients except the mayonnaise;process until well blended (about 20-30 seconds) then add in the mayonnaise and process until combined.
  • Pour over the salad ingredients in the bowl; toss to combine (if you prefer a creamier salad then add in more mayonnaise to taste).
  • Cover and refrigerate for at least 4 hours.

Nutrition Facts : Calories 488.3, Fat 25.7, SaturatedFat 7.6, Cholesterol 31.8, Sodium 529.2, Carbohydrate 52.2, Fiber 3.2, Sugar 5.8, Protein 13.1

GREEK-STYLE SHRIMP SALAD ON A BED OF BABY SPINACH



Greek-Style Shrimp Salad on a Bed of Baby Spinach image

Grilled shrimp and Greek flavorings (tomato, feta, Kalamata olives, oregano) commingle in a this salad. Thread the shrimp onto skewers, and so they'll grill up moist yet attractively spotty brown, sprinkle them with a little sugar when seasoning them with salt and pepper.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Yield 4

Number Of Ingredients 11

1 pound raw shrimp (26 to 30 count), peeled
Olive oil to taste
Salt and pepper to taste
Sugar to taste
2 medium tomatoes, cut into medium dice
½ cup crumbled feta cheese
½ cup pitted and coarsely chopped Kalamata or other black olives
1 teaspoon dried oregano
¼ cup olive oil
4 teaspoons red wine vinegar
1 (10 ounce) package factory-washed baby spinach leaves

Steps:

  • Thread shrimp onto metal skewers (or bamboo ones that have been soaked in water for 15 minutes). Brush both sides with oil and season with salt, pepper and a light sprinkling of sugar.
  • Heat gas grill, with all burners on high, until fully preheated, 10 to 15 minutes. Use a wire brush to clean grill rack, then brush lightly with oil. Close lid and allow to return to temperature. Grill shrimp until fully cooked and spotty brown, about 2 minutes per side.
  • Meanwhile, mix in a medium bowl the tomatoes, cheese, olives, oregano, 2 Tbs. of the olive oil and 2 tsps. of the vinegar. Unthread shrimp and add to bowl. Lightly toss ingredients to coat. Set aside. (Can be made an hour or so ahead.)
  • When ready to serve, drizzle remaining oil, as well as a generous sprinkling of salt and pepper, over spinach in a large bowl. Toss to coat. Add remaining 2 tsps. vinegar; toss again. Divide spinach among 4 large plates. Top with a portion of the shrimp mixture.

Nutrition Facts : Calories 422.6 calories, Carbohydrate 12.6 g, Cholesterol 200.6 mg, Fat 28.2 g, Fiber 2.6 g, Protein 30.4 g, SaturatedFat 7.7 g, Sodium 853.4 mg, Sugar 6.3 g

KITTENCAL'S GREEK GARDEN SALAD WITH GREEK-STYLE DRESSING



Kittencal's Greek Garden Salad With Greek-Style Dressing image

All amounts may be adjusted to taste, the dressing amounts will yield just slightly over 1 cup and I strongly suggest to make the dressing in advance even better 24 hours ahead --- serve the salad with crusty bread on the side --- the dressing from my recipe#66596 also works well with this salad

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 20

1 cup olive oil (can use 1/2 cup each olive oil and vegetable oil)
2 -3 teaspoons fresh minced garlic
3 teaspoons dried oregano
3 teaspoons dried basil
1 teaspoon seasoning salt (or use 1/2 teaspoon white salt)
1 1/2 teaspoons onion powder
2 teaspoons Dijon mustard
3 tablespoons red wine vinegar
1 -2 teaspoon sugar
fresh ground black pepper (to taste)
2 large plum tomatoes, chopped
1 small cucumber, coarsley chopped
1 small green bell pepper, seeded and chopped
1 small red bell pepper, seeded and chopped
1/2 cup crumbled feta cheese
1/2 red onion, sliced (or use 1 green onion, chopped)
1/2-3/4 cup kalamata olive (or similar marinated olives)
Greek salad dressing (to taste)
1 teaspoon fresh ground black pepper (or to taste)
salt (to taste)

Steps:

  • For the dressing in a bowl combine all ingredients.
  • Cover and chill until ready to use.
  • In a large bowl combine tomatoes, cucumber, bell peppers, feta cheese, onion and black olives.
  • At this point you may chill, before serving add in salad dressing, then season with black pepper and salt.

GREEK-STYLE CHICKEN PASTA SALAD



Greek-Style Chicken Pasta Salad image

Whenever I have leftover chicken breast or cooked turkey I always make this pasta salad it's a favorite in our house. I usually boil up the whole package of pasta shells, but no need to double the dressing recipe, it's enough for the whole package of pasta. Also, I always add in 2 medium chopped firm tomatoes to the salad. You will love this, it's almost like a Greek salad!

Provided by Kittencalrecipezazz

Categories     < 30 Mins

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 17

2 -3 whole cooked chicken breasts, diced
1 (8 ounce) package small shell pasta
4 -6 green onions, sliced
2 cups black olives, sliced
2 stalks celery, diced
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/3 lb crumbled feta cheese (or more if desired)
4 -6 slices crumbled cooked bacon (optional)
1 tablespoon red wine vinegar
3/4 cup olive oil
1 tablespoon Dijon mustard (or to taste)
1 teaspoon salt (or to taste)
black pepper
1 teaspoon garlic powder (optional)
2 -3 tablespoons grated parmesan cheese
1 teaspoon dried oregano (or to taste)

Steps:

  • Cook pasta as directed until al dente, careful not to overcook the pasta, just until chewy and firm, but cooked; drain well.
  • Rinse in cold water.
  • Mix together all pasta ingredients in a bowl.
  • Mix all dressing ingredients; add to pasta mixture; toss well to coat.
  • Let sit in refrigerator for 2 or more hours before serving, to blend the flavours.
  • Sprinkle more Feta cheese on top to garnish.
  • ***NOTE*** since this is a big favorite in my house, I usually just cook up the entire package of pasta, and just increase the vegetable amounts, there is really no need to double the dressing ingredients if you should use the whole package of pasta, as the salad may become oily, but by all means it may certainly be doubled if desired. The bacon is optional, I rarely add it.

Nutrition Facts : Calories 583.8, Fat 41, SaturatedFat 9.3, Cholesterol 51.4, Sodium 1092.4, Carbohydrate 35, Fiber 3.8, Sugar 3.4, Protein 19.9

WARM GREEK-STYLE RICE SALAD



Warm Greek-style Rice Salad image

This is from my Cookshelf Rice and Risotto cookbook. I have not tried it. Cook time is estimation of time it takes to cook the rice. It looks yummy!

Provided by Bobtail

Categories     Greek

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 cup long grain white rice
1/3 cup extra virgin olive oil
2 -3 tablespoons lemon juice
1 tablespoon fresh oregano, chopped or 1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
2 large ripe tomatoes, seeded and chopped
1 red bell peppers or 1 green bell pepper, seeded and chopped
2 1/4 ounces kalamata olives or 2 1/4 ounces other brine-cured black olives, pitted and halved
8 ounces feta cheese, crumbled,plus
extra feta cheese, cubed,for garnish
1 tablespoon capers, rinsed and drained
2 -4 tablespoons fresh parsley or 2 -4 tablespoons fresh cilantro, chopped
salt
pepper
diced cucumber, to garnish

Steps:

  • Cook rice till tender.
  • Drain and rinse under hot water.
  • Drain again.
  • Whisk together the lemon juice, olive oil, oregano, mustard, salt and pepper.
  • Add the tomatoes, bell pepper, olives, feta, cheese, capers and parsley.
  • Stir to coat.
  • Toss along with the rice in a large bowl.
  • Garnish individual servings with feta cheese and diced cucumbers.

GREEK-STYLE BULGUR SALAD WITH CHICKPEAS, FETA AND OLIVES



Greek-Style Bulgur Salad With Chickpeas, Feta and Olives image

From "The PDQ Vegetarian Cookbook" by Donna Klein. The olives and feta are essential in this recipe as they give it the "kick". I made the recipe using feta but it can be made vegan by replacing the feta with 1/2 cup marinated artichoke hearts. The bulgar didn't completely cook for me at first and I had to place the whole pot over low heat - I think it was a little overcooked in the end. I used vegetable broth and the only bulgur I could find - I believe it was medium - which may have resulted in the cooking problem. I also used a 19 oz can of chickpeas, as that was what I had on hand.

Provided by emcmonnies

Categories     Grains

Time 45m

Yield 4 main-dish servings, 4 serving(s)

Number Of Ingredients 13

3/4 cup low sodium vegetable broth or 3/4 cup water
2 tablespoons low sodium vegetable broth or 2 tablespoons water
2 tablespoons lemon juice
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1 cup Bulgar wheat (fine grain, fancy)
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1/2 teaspoon dried oregano
salt and pepper, to taste
1 (15 ounce) can chickpeas, rinsed and drained
12 kalamata olives, pitted
1/2-3/4 cup feta cheese, crumbled (2-3 ounces)

Steps:

  • In a medium saucepan over medium heat, bring the broth, lemon juice, onion powder, and garlic powder barely to a simmer. Remove from heat and let cool five minutes.
  • Add the bulgur, stirring well to combine. Let stand until the bulgur has absorbed all the liquid and feels dry, about 30 minutes, stirring occasionally.
  • In a large bowl, whisk together the oil, vinegar, oregano, salt and pepper.
  • Add the chickpeas, olives and cheese, tossing well to combine.
  • Season with additional salt and pepper if necessary.
  • Cover and refrigerate a minimum of 2 hours or up to 2 days and serve chilled or at room temperature.

PENNE PASTA SALAD GREEK STYLE



Penne Pasta Salad Greek Style image

Make and share this Penne Pasta Salad Greek Style recipe from Food.com.

Provided by peterjanet72

Categories     Penne

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 15

1 (450 g) package penne pasta, boiled as per pkg. directions
1/2 green bell pepper, thin sliced
1/2 red bell pepper, thin sliced
1 plum tomato, diced
1/4 cup red onion, thin sliced
1 cup extra virgin olive oil
1/2 cup white wine vinegar
1 lemon, juice and zest of
1 tablespoon Dijon mustard
1 minced garlic clove
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon black pepper
1 cup Greek feta cheese, crumbled
1/2 cup parmesan cheese, grated

Steps:

  • Combine all the dressing ingredients except the cheeses in a bowl and set aside.
  • Combine pasta, peppers , tomato, and onion in another bowl.
  • Pour dressing over pasta mix, add feta and mix well.
  • Top with Parmesan cheese.
  • Cool and refrigerate 4-5 hours to blend the flavours.

GREEK STYLE SPAGHETTI SQUASH SALAD



Greek Style Spaghetti Squash Salad image

An unusual combination that works quite well! The subtle taste of the spaghetti squash goes well with the stronger tastes of feta, kalamata olives, and oregano. From Cooking Light, 1998. Serves 4 as a main dish, or 8 as a side dish. Prep time includes chilling.

Provided by Julesong

Categories     Cheese

Time 1h10m

Yield 8 side servings, 4 serving(s)

Number Of Ingredients 16

3 tablespoons red wine vinegar
1/4 teaspoon balsamic vinegar
2 teaspoons extra virgin olive oil
1 teaspoon dried oregano (crushed in your hand before adding)
1/2 teaspoon dried basil
1/4 teaspoon salt, to taste
1/4 teaspoon fresh ground black pepper, to taste
2 garlic cloves, minced
3 cups cooked spaghetti squash, cut to desired lengths
2 cups chopped tomatoes
1 cup diced cucumber
1/2 cup crumbled feta cheese
1/4 cup diced green bell pepper (or red/yellow/orange if you don't like green)
1/4 cup diced red onion
2 tablespoons chopped pitted kalamata olives
1 (15 1/2 ounce) can garbanzo beans, drained (chickpeas)

Steps:

  • (To cook the spaghetti squash, if you haven't yet: preheat oven to 350 degrees F; slice the squash in half lengthwise and scoop out the seeds; poke holes all over the squash with the tip of a knife; spray a cooking sheet with pan spray and bake the squash halves face down for 30 to 40 minutes or until easily pierced by a fork; let cool until they can be handled, then gently scoop out the insides with a fork - they will form into spaghetti-like strands).
  • In a bowl, combine the vinegars, olive oil, oregano, basil, salt, black pepper, and garlic and whisk well.
  • In another bowl, combine the squash, tomato, cucumber, feta, bell pepper, onion, onions, olives, and garbanzo beans, then add the whisked vinegar mixture and toss well.
  • Cover and chill for at least 1 hour before serving.

GREEK-STYLE SPINACH AND TORTELLINI SALAD



Greek-Style Spinach and Tortellini Salad image

This is a filling salad as is but you can add in some cooked chicken breast strips if desired. Also I like to add in a few tablespoons of Parmesan cheese to the dressing but that is optional. Plan ahead the tortellini needs to chill with the dressing for a minimum of 4 hours or up to 24 hours. Do not use more than 1 teaspoon minced fresh garlic or it will overpower the salad, or you can omit the garlic totally.

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 4h

Yield 6 serving(s)

Number Of Ingredients 13

1 (20 ounce) package fresh cheese tortellini
1/2 cup olive oil
1 teaspoon minced fresh garlic (no more than 1 teaspoon, or use garlic powder)
1/4 cup fresh lemon juice
1/4 cup red wine vinegar
2 tablespoons finely chopped parsley
1 teaspoon dried oregano
1 -2 tablespoon grated parmesan cheese (optional or to taste)
salt and black pepper
1 lb fresh baby spinach leaves (washed and well dried)
1 cup crumbled feta cheese (or to taste)
1 small red onion, thinly sliced
5 -6 hard-boiled eggs (peeled and sliced or quartered)

Steps:

  • Cook the fresh tortellini in boiling salted water until just tender (about 3-4 minutes) drain and place in a large glass bowl.
  • In another bowl combine the olive oil with lemon juice, red wine vinegar, parsley, oregano and Parmesan cheese (if using) season with salt and black pepper to taste; pour over the cooked tortellini, toss to coat, cover and chill for 4-24 hours.
  • Before serving add in the fresh spinach, feta cheese and red onion slices; toss gently to coat.
  • Mound the salad on a plate and arrange the sliced or quartered egg around the salad.
  • Delicious!

GREEK-STYLE SPINACH AND EGG TORTELLINI SALAD



Greek-Style Spinach and Egg Tortellini Salad image

I have made this many times to serve to guests in the summer season, it is delicious! You can adjust all amounts to taste and double the recipe to serve more than six. Plan ahead the tortellini needs to chill in the dressing for a minumum of 4 hours or up to 24 hours. Don't be tempted to use more than 1 teaspoon (or less) of fresh garlic, or the garlic flavor will overpower the salad, you can use garlic powder in place of fresh, if you are not a garlic-lover then omit completely, this dressing is good even without the garlic! If you want to serve more dressing on the side, then prepare two separate dressings and use one to marinate the tortellini in and one to serve on the side.

Provided by Kittencalrecipezazz

Categories     Spinach

Time 4h

Yield 6 serving(s)

Number Of Ingredients 17

1 (20 ounce) package fresh cheese-filled tortellini
1 lb baby spinach leaves
1 cup crumbled feta cheese
1 small red onion, sliced
cherry tomatoes (can cut in half if desired)
6 hard-boiled eggs, peeled and quartered
salt and pepper
1/2 cup olive oil
1/4 cup lemon juice
1/4 cup red wine vinegar
2 tablespoons chopped fresh parsley
1 teaspoon dried oregano
1 teaspoon salt (or to taste)
black pepper
1 teaspoon fresh minced garlic (no more than 1 teaspoon!) (optional)
1 tablespoon grated parmesan cheese
1 pinch sugar (optional)

Steps:

  • Cook the tortellini in a large pot of boiling salted water until tender (about 4-5 minutes) drain and rinse under cold water; place in a large glass bowl.
  • In a bowl whisk together the olive oil, lemon juice, red wine vinegar, parsley, oregano, garlic, salt and Parmesan cheese (add in a small amount of sugar if desired and season with black pepper to taste).
  • Pour the dressing over the tortellini; toss to combine; cover and chill for 4-24 hours.
  • To prepare the salad; add in spinach leaves, feta cheese, onions slices and cherry tomatoes; toss gently to combine with the tortellini/dressing mixture.
  • Season with more salt and pepper if desired.
  • Mound on a large serving platter or plate, and arrange the egg quarters around the edge.
  • Delicious!

GREEK-STYLE PASTA SALAD



Greek-Style Pasta Salad image

Perfect for a potluck, this pairing of rotini, salami, olives and more has mass appeal.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 10

Number Of Ingredients 16

2/3 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 tablespoons grated Parmesan cheese
1 teaspoon chopped fresh oregano leaves or 1/4 teaspoon dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon coarse ground black pepper
1 clove garlic, finely chopped
3 cups uncooked rotini pasta (8 oz)
4 oz hard salami slices, quartered
1 medium cucumber, seeded, cut into chunks (1 1/4 cups)
1 small green bell pepper, cut into thin bite-sized strips
1 small red bell pepper, cut into thin bite-sized strips
2 medium tomatoes, cut into wedges, then cut in half
1/2 cup sliced kalamata or other Greek olives
1/4 cup sliced fresh basil leaves or 2 teaspoons dried basil leaves
6 oz feta cheese, crumbled (1 1/2 cups)

Steps:

  • In blender or food processor bowl, place all dressing ingredients. Cover; blend on medium speed about 20 seconds or until smooth; set aside.
  • Cook and drain pasta as directed on package. Rinse with cold water to cool; drain.
  • In 4-quart bowl, place pasta and remaining salad ingredients. Add dressing; toss gently. Serve immediately.

Nutrition Facts : Calories 340, Carbohydrate 24 g, Cholesterol 25 mg, Fat 3 1/2, Fiber 2 g, Protein 9 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 710 mg, Sugar 3 g, TransFat 0 g

GREEK STYLE ROMAINE SALAD WITH LEMON AND FRESH DILL



Greek Style Romaine Salad With Lemon and Fresh Dill image

Make and share this Greek Style Romaine Salad With Lemon and Fresh Dill recipe from Food.com.

Provided by dicentra

Categories     Greens

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

1/4 cup lemon juice
1 tablespoon olive oil
1/4 teaspoon salt
6 cups shredded romaine lettuce
1/2 cup fresh dill, snipped
4 scallions, thinly sliced
4 ounces feta cheese, crumbled

Steps:

  • In a large bowl, whisk together the lemon juice oil and salt.
  • Add the lettuce, dill and scallions, tossing well. Add the feta and toss again.

KITTENCAL'S MEDITERRANEAN-STYLE TAVERNA CHOPPED GREEK SALAD



Kittencal's Mediterranean-Style Taverna Chopped Greek Salad image

In Greece there are many recipes for this salad, if you love Mediterranean-style full-flavored salads then this is one I think you will really enjoy! You can omit the oil and red wine vinegar and just use the oil from the sun-dried tomatoes, but I like to add it in for extra flavor, use as much artichokes as you like, adjust all ingredients to taste, the oil-packed sun-dried tomatoes are what *makes* this salad so do not omit, also see my recipe#66596

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 cucumbers (seeded and chopped or sliced)
3 ripe roma tomatoes, chopped
1/3 cup sun-dried tomato packed in oil (drained, diced and reserve 2 tablespoons of the oil)
quartered artichoke heart (use any amount desired)
1 small red onion, thinly sliced
1 cup kalamata olive
1 1/2 cups feta cheese, crumbled
2 tablespoons extra virgin olive oil (mixed with red wine vingar to taste)
salt & freshly ground black pepper (to taste, lots black pepper!)
dried oregano (optional and to taste)

Steps:

  • In a large bowl toss together cucumbers, Roma tomatoes, diced sun-dried tomatoes, 2 tablespoons of the sun-dried tomato oil, artichokes, and the red onion and olives; toss to combine.
  • In a small bowl whisk together the olive oil with a small amount of red wine vinegar (or to taste) drizzle over the salad.
  • Season with salt and lots fresh ground black pepper to taste.
  • Chill until ready to serve.
  • Just before serving sprinkle the feta cheese on top of the salad, then prinkle a small amount of dried oregano on top of the feta if desired.

Nutrition Facts : Calories 202.8, Fat 15.9, SaturatedFat 6.7, Cholesterol 33.4, Sodium 603.5, Carbohydrate 10.3, Fiber 2.1, Sugar 4.5, Protein 6.9

GREEK-STYLE CHICKEN PASTA SALAD RECIPE - (4.4/5)



Greek-Style Chicken Pasta Salad Recipe - (4.4/5) image

Provided by carvalhohm2

Number Of Ingredients 14

1 pound dry pasta (your choice)
1 tablespoon olive oil
4 boneless, skinless chicken breasts
1 small red onion, finely chopped
2 cucumbers, finely chopped
1 yellow bell pepper, finely chopped
1 red bell pepper, finely chopped
1 green bell pepper, finely chopped (optional)
1 clove garlic, minced
1 cup feta cheese, crumbled (OR 1/2 cup grated Parmesan cheese)
1 cup red wine vinaigrette salad dressing
1 cup Ranch salad dressing
2 teaspoons salt, or to taste
1/2 teaspoon pepper, or to taste

Steps:

  • Bring two pots of water to a boil. Into one pour the dry pasta and cook until al dente according to package instructions. Drain and return pasta to the pot, tossing with the olive oil. Set aside. Drop the chicken breasts into the other pot, reduce to simmer, cover and allow to cook for about 20 minutes, or until no pink remains. Place the chopped vegetables and garlic in a large bowl with half the salt, half the pepper, and half the dressings. Mix with large spoon. Remove chicken breasts from pot, drain and cut into one-inch cubes. Toss with the rest of the salt and pepper. Add to the bowl along with the pasta and balance of the salad dressings. Add the cheese. Mix well. Adjust seasonings to taste. Refrigerate for at least 3 hours before serving. This is a big salad and serves 12-16.

GREEK STYLE TOSSED SALAD



Greek Style Tossed Salad image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 10

3-4 Roma tomatoes cut into cubes
1 small red onion chopped
3 oz. feta cheese, crumbled
1/2 seedless cucumber peeled and diced
1/2 cup kalamata olives, pitted
1/2 tsp. dried oregano
1/2 head romaine lettuce, washed, dried and cut into bite-sized pieces
juice of 1/2 lemon
olive oil for drizzling
salt and pepper

Steps:

  • In a large salad bowl, combine all ingredients except olive oil and lemon juice. Toss gently to combine. Drizzle with olive oil and lemon juice and sprinkle with salt and pepper to taste, tossing to distribute seasonings.

GREEK-STYLE CHICKPEA SALAD



Greek-Style Chickpea Salad image

This is a light, healthy, and refreshing salad! I found this gem in the Cook's Illustrated "The Best Light Recipe" book and I have made it many times since. Basically you are just chopping things up and throwing them together in a bowl so even the kids can help with this one. Very tasty, and excellent served over a bed of greens and herb garlic pita chips. I've tweaked it ever so slightly. This salad can be refrigerated in an airtight container for up to 3 days. Season with additional lemon juice, salt, pepper, and oil as needed before serving. Very easy clean up, and your salad is ready in less than 20 minutes.

Provided by MelvinsWifey

Categories     Onions

Time 15m

Yield 6 serving(s)

Number Of Ingredients 12

2 (15 1/2 ounce) cans chickpeas, drained and rinsed
1/2 small red onion, minced
3/4 cup cucumber, peeled, and chopped (about 1/2 large cucumber)
1/4 cup fresh mint leaves, minced
2 ounces feta cheese, crumbled (about 1/2 cup)
1 tablespoon fresh parsley, minced
3 tablespoons lemon juice
2 tablespoons kalamata olives, pitted and minced
1 tablespoon Dijon mustard (use any variation)
1 tablespoon olive oil
1 garlic clove, minced
salt and pepper (to taste)

Steps:

  • In a large bowl, toss together chickpeas, onion, cucumber, mint, feta and parsley.
  • In a small bowl, whisk together lemon juice, olives, mustard, oil, and garlic.
  • Pour dressing into the large bowl with chickpeas and vegetables until combined.
  • Season with salt and pepper to taste.

Nutrition Facts : Calories 233.6, Fat 6.5, SaturatedFat 2, Cholesterol 8.9, Sodium 603.5, Carbohydrate 36, Fiber 6.9, Sugar 1.1, Protein 9.1

GREEK STYLE TOMATO AND ONION SALAD



Greek Style Tomato and Onion Salad image

A recipe given to me by my Cypriot neighbor.. its really great, with just the right amount of vinegar and olive oil... made a few hours ahead gives the onion a bit of time to absorb the wonderful flavors

Provided by JoyfulCook

Categories     Vegetable

Time 10m

Yield 3-4 serving(s)

Number Of Ingredients 5

3 tomatoes, wedges or 3 onions, sweet -mild
1/4 cup olive oil
2 -3 teaspoons balsamic vinegar
1 -1 1/2 teaspoon oregano, dried
salt, to taste

Steps:

  • Cut Tomatoes into wedges, slice the onion very fine, add to the tomatoes.
  • place in a shallow dish, add the vinegar, oil and oregano, sir to mix well, cover and leave for a few hours. giving a sprinkle of salt before serving.
  • with other salads at either a BBQ or with lasagna, steak or lamb.

GREEK-STYLE CHICKPEA SALAD



Greek-Style Chickpea Salad image

As the Summer of Death and Bizarre Weather comes to a close, so does Healthy and Delicious' occasional series on mayo-less salads. Our fourth and final recipe is Greek-Style Chickpea Salad from Cook's Illustrated Best Light Recipe. A chickpea-based concoction, it relies on cucumber for freshness, onion for zest, and a smattering of feta cheese for tang (or, as some are wont to call it, "feta-ey-ness"). Everything balances perfectly with the dressing. Too often, grain and bean salads are over-dressed, leaving the contents to stew in a pool of flavored grease. It's not good for healthy eating or the texture of the food. This dish bucks that trend by using just the right ratio of lemon juice, Dijon mustard, olives, and olive oil. It clings lightly to the chickpeas instead of drenching them. And whether you're concerned about weight or leaky Tupperware at your Labor Day picnic, this is undoubtedly a good thing. Oh, and it's delicious, too, as Cook's Illustrated recipes tend to be. The Best Light Recipe tome is quickly becoming an all-star of my cookbook collection, joining the ranks of their Best 30-Minute Recipe book and Christopher Kimball's The Cook's Bible. All are highly suggested reading. Enjoy the end of your mayo-less summers. See you in the mayo-less autumn.

Provided by tdlopez

Categories     Beans

Time 15m

Yield 4 serving(s)

Number Of Ingredients 12

2 (15 1/2 ounce) cans chickpeas, drained and rinsed
1/2 small red onion, minced
3/4 cup cucumber, peeled, seeded, and chopped (about 1/2 large cucumber)
1/4 cup fresh mint leaves, minced
1 ounce reduced-fat feta cheese, crumbled (about 1/4 cup)
1 tablespoon fresh parsley, minced
3 tablespoons fresh lemon juice (about 1 large lemon)
2 tablespoons kalamata olives, pitted and minced
1 tablespoon Dijon mustard
1 tablespoon olive oil
1 garlic clove, minced
salt & freshly ground black pepper

Steps:

  • Procedure.
  • In a large bowl, toss chickpeas, onion, cucumber, mint, feta and parsley. In a small bowl, whisk lemon juice, olives, mustard, oil, and garlic together. Pour dressing on top of the chickpea mixture and stir gently until combined. Season with salt and pepper to taste, and feel free to add slightly more cheese, lemon juice, oil, salt, or pepper right before serving.

Tips:

- Use fresh, ripe, and high-quality ingredients whenever possible. This will result in a more flavorful and enjoyable salad. - Cut your vegetables into uniform pieces so that they cook evenly. - Don't overdress the salad. A light coating of dressing is all that is needed. - Let the salad rest for at least 15 minutes before serving. This will allow the flavors to meld together. - Serve the salad at room temperature or slightly chilled.

Conclusion:

Greek salad is a refreshing and flavorful dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With its combination of fresh vegetables, feta cheese, and a tangy dressing, Greek salad is a delicious and healthy choice that is sure to please everyone at the table.

Here are some additional tips for making Greek salad:

- If you are using a cucumber, be sure to peel and seed it before slicing. - For a more tangy dressing, use red wine vinegar instead of white wine vinegar. - If you don't have any fresh herbs on hand, you can use dried herbs instead. Just be sure to use half the amount of dried herbs as you would fresh herbs. - Greek salad can be served as a main course or as a side dish. It is also a great addition to a buffet or potluck. - Greek salad is a versatile dish that can be enjoyed in many different ways. Experiment with different ingredients and dressings to find your favorite combination.

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