Best 4 Greek Veggie Salad Recipes

Indulge in the vibrant flavors of the Mediterranean with our delectable Greek Veggie Salad. This refreshing and colorful salad is a symphony of fresh vegetables, tangy feta cheese, and a zesty dressing that will tantalize your taste buds. With its vibrant colors and crisp textures, this salad is not only a feast for the eyes but also a nutritional powerhouse. This recipe includes easy-to-follow instructions and helpful tips to ensure your Greek Veggie Salad turns out perfect every time. Additionally, we've included variations for those with dietary restrictions or who prefer a different flavor profile. Whether you're looking for a light lunch, a flavorful side dish, or a healthy snack, our Greek Veggie Salad is sure to satisfy. Join us on this culinary journey as we explore the vibrant world of Greek cuisine and create a dish that will transport you to the shores of the Mediterranean.

Let's cook with our recipes!

GREEK FLANK STEAK AND VEGGIE SALAD

Greek Flank Steak and Veggie Salad image

Tomatoes, onions, and cucumbers (yes, cucumbers!) roast along with the steak, creating a crunchy, juicy salad that just begs to be topped with feta.

Provided by Molly Gilbert

Categories Salad Beef and Pork Salad Recipes Beef Salad Recipes

Time 2h56m

Yield 6

Number Of Ingredients 15

Ingredients

2 pounds flank steak
6 tablespoons extra-virgin olive oil
¼ cup fresh lemon juice
2 tablespoons Worcestershire sauce
4 cloves garlic, minced
2 teaspoons ground oregano
1 teaspoon kosher salt
¼ teaspoon black pepper
1 (15 ounce) can chickpeas, drained and rinsed
1 ½ cups cherry tomatoes, halved
1 English cucumber, chopped
1 red onion, chopped
8 cups chopped romaine lettuce
1 cup crumbled feta cheese
¼ cup chopped fresh parsley

Steps:

Put steak in a large resealable plastic bag. Whisk olive oil, lemon juice, Worcestershire sauce, garlic, oregano, salt, and pepper in a small bowl. Reserve 1/2 cup marinade for vegetables; pour remainder over steak and turn to coat. Seal bag. Chill at least 2 hours or up to 12 hours.
Preheat oven to 450 degrees F (230 degrees C). Place 1 rack in center position and another 4 inches from broiler. Line a baking sheet with aluminum foil and spray with cooking spray.
Toss chickpeas, tomatoes, cucumber, and onion with reserved 1/2 cup marinade on the prepared baking sheet and spread in an even layer.
Roast on center rack until vegetables begin to pucker and brown, 15 to 20 minutes.
Remove baking sheet from oven and turn oven to broil. Push vegetables to the middle of the pan. Remove steak from marinade, allowing excess liquid to drip off, brush off garlic, and set on top of vegetables. Discard marinade.
Broil steak on top rack, flipping once, until it begins to char and an instant-read thermometer inserted into thickest part registers 125 degrees F for rare or 135 degrees F for medium-rare, 3 to 5 minutes per side.
Cover loosely with foil and let rest 10 minutes before slicing steak thinly across the grain. Serve warm steak and vegetables with pan juices over romaine, sprinkled with feta cheese and parsley.

Nutrition Facts : Calories 462.5 calories, Carbohydrate 21.9 g, Cholesterol 69.9 mg, Fat 30.7 g, Fiber 4.9 g, Protein 25.7 g, SaturatedFat 10.3 g, Sodium 853.1 mg, Sugar 4.1 g

GREEK VEGGIE SALAD II

Greek Veggie Salad II image

My new favorite salad, thrown together by me and my sister, Beth.

Provided by Lauren Brown

Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes

Time 20m

Yield 8

Number Of Ingredients 14

Ingredients

1 large cucumber, chopped
2 roma (plum) tomatoes, chopped
1 (5 ounce) jar pitted kalamata olives
1 (4 ounce) package feta cheese, crumbled
1 red onion, halved and thinly sliced
½ (10 ounce) package baby greens
½ (10 ounce) package romaine lettuce leaves
6 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon Dijon mustard
1 teaspoon lemon juice
1 ½ cups red wine vinegar

Steps:

In a large bowl, mix the cucumber, tomatoes, olives, feta cheese, red onion, baby greens, and romaine. In a separate bowl, mix the olive oil, garlic powder, oregano, basil, mustard, lemon juice, and red wine vinegar. Pour dressing over the vegetables, and toss to coat.

Nutrition Facts : Calories 210.9 calories, Carbohydrate 10.3 g, Cholesterol 12.6 mg, Fat 17.9 g, Fiber 1.5 g, Protein 3.4 g, SaturatedFat 4.1 g, Sodium 467.3 mg, Sugar 2.6 g

GREEK VEGGIE SALAD

Greek Veggie Salad image

Cucumbers, feta cheese and anchovies make this colorful salad popular. The homemade dressing offers a touch of garlic and herbs that help pull all of the flavors together. -Sue Dannahower of Fort Pierce, Florida.

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 12 servings.

Number Of Ingredients 14

Ingredients

3 medium tomatoes, cut into wedges
3 medium green peppers, julienned
2 medium cucumbers, peeled and sliced
2 medium onions, coarsely chopped
1/4 cup olive oil
2 tablespoons plus 2 teaspoons red wine vinegar
1 tablespoon minced fresh dill
1 garlic clove, minced
1/2 teaspoon minced fresh oregano
1/8 teaspoon salt
Dash pepper
1 cup (4 ounces) crumbled feta cheese
12 pitted Greek olives
6 anchovy fillets, halved

Steps:

In a large bowl, combine the tomatoes, green pepper, cucumbers and onions. Whisk together the oil, vinegar, dill, garlic, oregano, salt and pepper. Pour over tomato mixture; toss to coat. Cover and refrigerate for at least 2 hours. Top with the cheese, olives and anchovies.

Nutrition Facts : Calories 113 calories, Fat 7g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 255mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

GREEK VEGGIE SALAD

Greek Veggie Salad image

This salad is easy, attractive, and a wonderful combination of flavors. For best results make a day ahead and let chill overnight.

Provided by Debbie

Categories Salad Vegetable Salad Recipes

Time 15m

Yield 8

Number Of Ingredients 6

Ingredients

1 head cauliflower, chopped
1 head broccoli, chopped
2 cups cherry tomatoes
1 (6 ounce) can small pitted black olives, drained
1 (6 ounce) package tomato basil feta cheese, crumbled
1 (16 ounce) bottle zesty Italian dressing

Steps:

In a large bowl, combine the cauliflower, broccoli, cherry tomatoes, olives and cheese. Add enough dressing to coat, toss and refrigerate overnight.

Nutrition Facts : Calories 315 calories, Carbohydrate 13.4 g, Cholesterol 18.7 mg, Fat 27.2 g, Fiber 4.1 g, Protein 6.1 g, SaturatedFat 5.7 g, Sodium 1370.2 mg, Sugar 5.6 g

Tips:

Use fresh, high-quality ingredients for the best flavor. Look for ripe vegetables that are free of blemishes, and use fresh herbs and spices whenever possible.
Prepare your vegetables ahead of time to save time. Chop the vegetables and store them in airtight containers in the refrigerator for up to 3 days. You can also roast or grill the vegetables in advance and store them in the refrigerator for up to 5 days.
Use a variety of vegetables to create a colorful and flavorful salad. Some good options include tomatoes, cucumbers, bell peppers, onions, feta cheese, and olives.
Add a flavorful dressing to your salad. A simple vinaigrette made with olive oil, lemon juice, and Dijon mustard is a great option. You can also use a store-bought dressing, but be sure to choose one that is light and flavorful.
Serve your salad immediately or store it in the refrigerator for up to 3 days. Greek veggie salad is best enjoyed fresh, but it will keep well in the refrigerator for a few days.

Conclusion:

Greek veggie salad is a delicious and healthy salad that is perfect for any occasion. It is packed with fresh vegetables, flavorful dressing, and feta cheese, and it is sure to please everyone at your table. With its bright flavors and colors, Greek veggie salad is a refreshing and satisfying dish that is perfect for a summer meal. So next time you are looking for a healthy and delicious salad, give Greek veggie salad a try!