Best 6 Minty Greek Salad Recipes

Escape to the sun-drenched shores of Greece with our tantalizing Minty Greek Salad! Experience a symphony of flavors as fresh, crisp cucumbers, juicy tomatoes, vibrant red onions, and briny Kalamata olives dance together on a bed of tender romaine lettuce. Feta cheese crumbles add a creamy and slightly tangy touch, while fragrant dill and refreshing mint whisper of Mediterranean summers. Drizzle the vibrant salad with our homemade Greek vinaigrette, a delightful blend of extra virgin olive oil, tangy red wine vinegar, aromatic oregano, and a hint of garlic. Discover the secrets of this classic Greek dish and savor the taste of the Mediterranean with our easy-to-follow recipe.

**Additional Recipes in the Article:**

1. **Refreshing Cucumber Salad:** Dive into the coolness of our refreshing cucumber salad, a simple yet delightful side dish that bursts with crisp cucumber slices, tangy red onion, and a splash of zesty lemon juice.

2. **Greek Dressing:** Elevate your salads with our versatile Greek dressing recipe. This tangy and flavorful dressing, made with premium extra virgin olive oil, zesty lemon juice, aromatic oregano, and a touch of garlic, will transform your everyday salads into a Mediterranean delight.

3. **Homemade Feta Cheese Crumbles:** Take your salads to the next level with our homemade feta cheese crumbles. Crafted with fresh milk and a touch of salt, these tangy and creamy cheese crumbles add a burst of flavor and texture to any dish.

4. **Classic Greek Salad Variations:** Explore the diverse world of Greek salads with our collection of classic variations. From the traditional Horiatiki salad to the vibrant Dakos salad and the refreshing Xoriatiki salad, discover the different regional interpretations of this beloved dish.

Let's cook with our recipes!

TRADITIONAL GREEK SALAD RECIPE

Traditional Greek Salad Recipe image

Simple traditional Greek Salad with ripe tomatoes, cucumbers, bell peppers, onions, olives and creamy feta cheese.

Provided by Suzy Karadsheh

Categories Salad

Time 15m

Number Of Ingredients 10

Ingredients

1 medium red onion
4 Medium juicy tomatoes
1 English cucumber (hot house cucumber) (partially peeled making a striped pattern)
1 green bell pepper (cored)
Greek pitted Kalamata olives (a handful to your liking)
kosher salt (a pinch)
4 tbsp quality extra virgin olive oil
1-2 tbsp red wine vinegar
Blocks of Greek feta cheese (do not crumble the feta, leave it in large pieces)
1/2 tbsp dried oregano

Steps:

Cut the red onion in half and thinly slice into half moons. (If you want to take the edge off, place the sliced onions in a solution of iced water and vinegar for a bit before adding to the salad. I do this in the video).
Cut the tomatoes into wedges or large chunks (I sliced some into rounds and cut the rest in wedges).
Cut the partially peeled cucumber in half length-wise, then slice into thick halves (at least 1/2" in thickness)
Thinly slice the bell pepper into rings.
Place everything in a large salad dish. Add a good handful of pitted kalamata olives.
Season very lightly with kosher salt (just a pinch) and a bit of dried oregano.
Pour the olive oil and red wine vinegar all over the salad. Give everything a very gentle toss to mix (do NOT over mix, this salad is not meant to be handled too much).
Now add the the feta blocks on top and add a sprinkle more of dried oregano.
Serve with crusty bread.

Nutrition Facts : Calories 102.9 kcal, Sodium 2.8 mg, Fat 9.5 g, SaturatedFat 1.3 g, Carbohydrate 4.7 g, Fiber 1.1 g, Protein 0.7 g, ServingSize 1 serving

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.

MINTY FRUIT SALAD

Minty Fruit Salad image

Summer is the season of stone fruit - juicy cherries, sweet peaches, perfect plums. Add a little mint and honey and you've got an amazing summer salad that is a turn away from the usual melon-heavy versions popular on picnic tables and at barbecues.

Provided by Mark Bittman

Categories breakfast, easy, quick, salads and dressings

Time 5m

Number Of Ingredients 4

Ingredients

4 1/2 to 5 pounds chopped fresh stone fruit
1/4 cup fresh orange juice
1/4 cup fresh chopped mint leaves
1 tablespoon honey

Steps:

Add chopped fresh stone fruit (any of the following: peaches, cherries, plums, nectarines, apricots or mangoes), orange juice, mint leaves and honey. Stir and serve.

Nutrition Facts : @context http, Calories 187, UnsaturatedFat 0 grams, Carbohydrate 49 grams, Fat 0 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 18 milligrams, Sugar 6 grams

GREEK SALAD WITH MINT

Greek Salad With Mint image

Make and share this Greek Salad With Mint recipe from Food.com.

Provided by Studentchef

Categories Greens

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons kalamata olives, pitted and halved
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon garlic, minced
1/2 teaspoon ground pepper
4 cups romaine lettuce hearts
1 cup cherry tomatoes, halved
1/2 English cucumber, halved lengthise and thinly sliced
1/4 cup of fresh mint
2 teaspoons feta cheese, crumbled
1/4 cup baked pita chips, roughly broken

Steps:

In a large bowl, whisk together olives, olive oil, vinegar, garlic and ground pepper. Let stand for 10 minutes.
Add the remaining ingredients, and toss well.

MINTY ORZO LENTIL AND FETA SALAD

Minty Orzo Lentil and Feta Salad image

This is a wonderful summer salad. I have been asked to make it for every party I am invited to!

Provided by KAGRECO

Categories Salad Pasta Salad Greek Pasta Salad Recipes

Time 2h50m

Yield 8

Number Of Ingredients 11

Ingredients

1 ¼ cups orzo pasta
6 tablespoons olive oil, divided
¾ cup dried brown lentils, rinsed and drained
⅓ cup red wine vinegar
3 cloves garlic, minced
½ cup kalamata olives, pitted and chopped
1 ½ cups crumbled feta cheese
1 small red onion, diced
½ cup finely chopped fresh mint leaves
½ cup chopped fresh dill
salt and pepper to taste

Steps:

Bring a large pot of lightly salted water to boil. Add pasta and cook until al dente, about 8 to 10 minutes; drain. Transfer pasta into a large bowl, and mix in 1 tablespoon olive oil; cover, and refrigerate until cool.
Place lentils into a small saucepan, cover with water, and bring to a boil. Cover, and simmer over low heat until lentils are tender, about 15 to 20 minutes. Drain and set aside to cool.
Combine the remaining olive oil, vinegar, and garlic in a small bowl.
Remove pasta from refrigerator; add lentils, oil mixture, olives, feta cheese, red onion, mint, and dill; stir until thoroughly blended. Season to taste with salt and pepper. Cover and refrigerate for at least 2 hours.

Nutrition Facts : Calories 374 calories, Carbohydrate 38.2 g, Cholesterol 25 mg, Fat 19 g, Fiber 6.8 g, Protein 13.3 g, SaturatedFat 6 g, Sodium 455.9 mg, Sugar 3.2 g

GREEK SALAD

Greek Salad image

While diner-style Greek salads made with chopped romaine, crumbled feta and often grilled chicken have become ubiquitous in American restaurants, a traditional Greek salad, or horiatiki salata, is a simpler affair. An assembled salad of large-diced vegetables with Kalamata olives and sometimes capers, this salad has no greens at all, and the feta is served sliced on top of the salad rather than crumbled and tossed into it. A traditional Greek salad is dressed lightly with olive oil and red wine vinegar; this recipe adds garlic and oregano. To make the salad into a satisfying vegetarian main course, throw in a can of drained and rinsed chickpeas.

Provided by Lidey Heuck

Categories dinner, easy, lunch, quick, weekday, salads and dressings, vegetables, main course, side dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

2 tablespoons red wine vinegar
1 small garlic clove, grated or finely minced
1/4 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup olive oil
1 pound ripe red tomatoes, cored and cut into wedges (2 or 3 tomatoes)
1 English cucumber, halved lengthwise and sliced 1/2-inch thick
1 green bell pepper, cored, halved lengthwise and sliced 1/4-inch thick
3/4 cup Kalamata olives
1 tablespoon capers, drained
1/2 medium yellow or red onion, very thinly sliced into rings
8 ounces Greek feta cheese, sliced 1/2-inch thick

Steps:

In a bowl or small glass measuring cup, whisk together the vinegar, garlic, oregano, salt and pepper. Gradually whisk in the olive oil, then set aside.
Arrange the tomatoes, cucumber and bell pepper in a large shallow serving bowl. Scatter the olives, capers and onions on top, then drizzle about half the dressing evenly over the salad.
Place the slices of feta on top of the salad and drizzle with additional dressing to taste. Serve at room temperature.

Tips:

Prep the Ingredients: Before you start assembling the salad, wash and chop all the vegetables. This will make the process go much faster. Dice the cucumbers, tomatoes, red onion, and bell peppers into small pieces.
Use Fresh Herbs: Fresh mint and parsley add a burst of flavor to this salad. If you don't have fresh herbs on hand, you can substitute dried herbs, but the flavor won't be as pronounced.
Don't Overdress the Salad: A little bit of dressing goes a long way in this salad. Start with a small amount and add more as needed. Overdressing the salad will make it soggy.
Serve Immediately: This salad is best when served immediately. The cucumbers and tomatoes will release their juices over time, so the salad will become watery if it sits for too long.

Conclusion:

This minty Greek salad is a refreshing and flavorful side dish that is perfect for any occasion. It's easy to make and packed with fresh vegetables, herbs, and tangy feta cheese. Serve it as a side dish to grilled chicken or fish, or enjoy it as a light lunch or dinner. No matter how you choose to serve it, this salad is sure to be a hit.