Best 2 Greek Taverna Salad Recipes

Immerse yourself in the vibrant flavors of the Mediterranean with our tantalizing Greek taverna salad, a culinary masterpiece that embodies the essence of authentic Greek cuisine. This delectable salad, often served in traditional tavernas across Greece, is a harmonious blend of crisp lettuce, juicy tomatoes, refreshing cucumbers, sweet bell peppers, and pungent red onions.

Marinated in a zesty dressing of olive oil, lemon juice, oregano, and a hint of garlic, our Greek taverna salad bursts with freshness and tanginess. The briny flavor of Kalamata olives adds a delectable touch, while crumbled feta cheese lends a creamy, salty balance. Enjoy this delightful salad as a light lunch, a refreshing side dish, or a vibrant addition to your next Mediterranean feast.

In this comprehensive guide, we'll take you on a culinary journey, providing step-by-step instructions and helpful tips to recreate this classic Greek taverna salad in the comfort of your own kitchen. We'll also delve into variations of this versatile dish, introducing exciting ingredients and flavor combinations to suit your unique preferences. From the traditional Greek dressing to innovative marinades and toppings, we've got you covered.

So, gather your ingredients, prepare your taste buds, and let's embark on an exploration of the vibrant flavors of Greece with our Greek taverna salad extravaganza!

Let's cook with our recipes!

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

Ingredients

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-TAVERNA SALAD

Greek-Taverna Salad image

Feed a crowd with this colorful chopped Greek-Taverna salad. It can be made up to a day ahead and is perfect for a potluck as there is no lettuce to wilt, just plenty of tomatoes, bell peppers, cucumbers, fresh herbs, and feta in a vibrant, lemony dressing.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 35m

Yield Serves 8 to 10

Number Of Ingredients 15

Ingredients

1 small red onion, cut into a 1/2-inch dice (1 cup)
1/2 teaspoon minced garlic (from 1 small clove)
Kosher salt and freshly ground pepper
2 tablespoons fresh lemon juice
2 tablespoons red-wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon sugar
3/4 teaspoon dried oregano
2 tablespoons chopped fresh mint leaves
1/2 cup extra-virgin olive oil
2 pounds cocktail tomatoes, quartered (5 cups)
1 pound mini cucumbers (6 to 7), cut into 1-inch pieces (4 cups)
3 orange or yellow bell peppers, or a combination, stems, ribs, and seeds removed, cut into 1-inch pieces (5 cups)
6 ounces feta, crumbled (1 cup)
3 ounces peperoncini (3/4 cup)

Steps:

Soak onion in cold water 10 minutes; drain. Sprinkle garlic with a pinch of salt; mash into a paste with the side of a knife. Transfer to a large bowl. Whisk in lemon juice, vinegar, mustard, sugar, oregano, mint, 2 teaspoons salt, and 1/4 teaspoon pepper. Slowly whisk in oil.
Add tomatoes, stirring to fully coat in dressing. Top with cucumbers, bell peppers, feta, peperoncini, and onion. Cover and refrigerate up to 1 day. Toss to combine and evenly coat (or shake vigorously, if using a bowl with a resealable lid) just before serving.

Tips:

Use fresh, ripe ingredients. This will ensure that your salad is full of flavor. If you can, buy your ingredients from a local farmer's market or grocery store.
Cut your vegetables into uniform pieces. This will help them cook evenly. If you are using a mandoline, be sure to use the safety guard to avoid cutting yourself.
Don't overcook your vegetables. They should be tender, but still have a bit of crunch.
Use a light dressing. You don't want to overpower the flavor of the vegetables. A simple vinaigrette or lemon-tahini dressing is a good choice.
Serve your salad immediately. This is when it will be at its best. If you need to make it ahead of time, store it in the refrigerator for up to 2 hours.

Conclusion:

Greek taverna salad is a delicious and healthy dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With its fresh, flavorful ingredients and light dressing, Greek taverna salad is a surefire crowd-pleaser. So next time you are looking for a healthy and satisfying meal, give this recipe a try.