Best 5 Greek Veggie Salad Ii Recipes

In the realm of healthy and vibrant Mediterranean cuisine, the Greek Veggie Salad stands out as a refreshing and flavorful dish that embodies the essence of Greek culinary traditions. This delightful salad offers a symphony of crisp vegetables, tangy dressing, and aromatic herbs, making it a perfect choice for vegetarians, health-conscious individuals, and anyone seeking a light and satisfying meal.

This Greek Veggie Salad recipe is a delightful blend of fresh, seasonal vegetables, each adding its unique flavor and texture to the dish. Cucumbers provide a refreshing crunch, tomatoes offer a juicy sweetness, onions add a hint of sharpness, and bell peppers contribute a vibrant color and a touch of smokiness. The salad is further enriched with the addition of Kalamata olives, renowned for their briny and slightly bitter taste, as well as crumbled feta cheese, which lends a creamy and tangy dimension to the salad.

Accompanying this delectable Greek Veggie Salad are three additional recipes that further explore the vibrant flavors of Greek cuisine. The Greek Lemon Potatoes tantalize the taste buds with tender potatoes roasted to perfection and infused with a zesty lemon-herb marinade. The Greek Yogurt Dip, a versatile and creamy delight, offers a tangy and refreshing complement to the salad, while the Greek Dressing, a staple in Greek cooking, provides a flavorful and aromatic finishing touch.

With its vibrant colors, delectable flavors, and the goodness of fresh vegetables, the Greek Veggie Salad, accompanied by the Greek Lemon Potatoes, Greek Yogurt Dip, and Greek Dressing, promises a culinary journey that celebrates the richness and diversity of Greek cuisine.

Let's cook with our recipes!

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 VEGETABLE SALAD

Greek Vegetable Salad image

From Rena Kilaniotou of Belleville, New Jersey, this salad is great to serve right away or let the flavors blend overnight for added taste. Either way, these crunchy veggies with an easy homemade dressing are delicious!

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1 medium cucumber, peeled and chopped
1 large tomato, seeded and chopped
1 medium green pepper, chopped
4 green onions, chopped
10 pitted Greek olives
1/2 cup crumbled feta cheese
DRESSING:
1/3 cup olive oil
3 tablespoons cider vinegar
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon sugar

Steps:

In a serving bowl, combine the cucumber, tomato, green pepper, onions, olives and feta cheese. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over salad and toss to coat. Serve with a slotted spoon.

Nutrition Facts : Calories 259 calories, Fat 23g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 885mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 4g protein.

ROASTED GREEK SALAD

Roasted Greek Salad image

Provided by Ree Drummond : Food Network

Categories side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

1/3 cup olive oil
1 tablespoon fresh oregano, chopped
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 cloves garlic, minced
2 cups cherry tomatoes
2 red bell peppers, cut into chunks
Two 7-ounce blocks feta, cubed
3 lemons, halved
2 English cucumbers, seeded
1 cup Kalamata olives
1 small red onion, sliced thinly
1 bunch fresh dill

Steps:

Preheat the oven to 475 degrees F.
Mix together the olive oil, oregano, salt, pepper and garlic in a small mason jar. Set aside.
Place the cherry tomatoes, bell peppers and feta on a sheet pan. Add 2 tablespoons of the olive oil mixture and toss. Add the lemon halves to the pan and roast until the vegetables and feta have browned, 15 to 17 minutes. Allow them to cool, about 20 minutes.
To assemble, toss the roasted tomatoes, bell pepper and feta together with the cucumbers, olives and red onion, then place on a platter.
Add the juice from the roasted lemons to the remaining olive oil mixture in the mason jar. Secure the lid and shake until combined. Drizzle the salad with half of the dressing. Arrange dill leaves over the top and serve with the remaining dressing on the side.

GREEK SALAD

Greek Salad image

Try Ina Garten's fresh Greek Salad recipe from Barefoot Contessa on Food Network for a colorful veggie dish that's studded with salty olives and feta cheese.

Provided by Ina Garten

Categories appetizer

Time 50m

Yield 6 servings

Number Of Ingredients 14

Ingredients

1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick
1 red bell pepper, large-diced
1 yellow bell pepper, large-diced
1 pint cherry or grape tomatoes, halved
1/2 red onion, sliced in half-rounds
1/2 pound feta cheese, 1/2-inch diced (not crumbled)
1/2 cup calamata olives, pitted
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup good red wine vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil

Steps:

Place the cucumber, peppers, tomatoes and red onion in a large bowl.
For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Pour the vinaigrette over the vegetables. Add the feta and olives and toss lightly. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.

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.

Tips:

Use fresh and seasonal vegetables: The fresher the vegetables, the better your salad will taste. Look for vegetables that are brightly colored and have a crisp texture.
Cut your vegetables into uniform pieces: This will help them cook evenly and make your salad more visually appealing.
Don't overcook your vegetables: Vegetables should be cooked just until they are tender-crisp. Overcooked vegetables will be mushy and lose their flavor.
Use a variety of colors and textures: This will make your salad more interesting to eat. Try using a mix of leafy greens, crunchy vegetables, and soft vegetables.
Add some protein: Protein will help to make your salad more filling and satisfying. You can add grilled chicken, tofu, or beans.
Dress your salad with a flavorful dressing: The dressing is what will bring all the flavors of your salad together. Try using a vinaigrette, a creamy dressing, or a Greek yogurt dressing.

Conclusion:

Greek veggie salad is a healthy, refreshing, and flavorful dish that can be enjoyed as a main course or a side dish. It is a great way to get your daily dose of vegetables and is also a good source of protein and fiber. With its variety of colors, textures, and flavors, Greek veggie salad is a surefire crowd-pleaser.