Best 6 My Big Fat Greek Salad Recipes

**Discover the vibrant flavors of the Mediterranean with our My Big Fat Greek Salad collection. This iconic dish, a staple of Greek cuisine, is a symphony of fresh, crisp vegetables, tangy feta cheese, and a delectable homemade dressing. Immerse yourself in the tastes and aromas of Greece as you explore our diverse range of Greek salad recipes, each offering a unique twist on this classic dish. From the traditional Greek Salad with its simple yet perfect balance of ingredients to the innovative Quinoa Greek Salad with its protein-packed twist, our recipes cater to every palate and dietary preference. Unleash your inner chef and embark on a culinary journey to the heart of Greece with our My Big Fat Greek Salad collection.**

**Recipes:**

* **Classic Greek Salad:** This recipe captures the essence of the traditional Greek salad, featuring ripe tomatoes, crisp cucumbers, sweet bell peppers, red onions, Kalamata olives, and crumbled feta cheese. Tossed in a simple dressing made with olive oil, red wine vinegar, dried oregano, and a touch of honey, this salad is a symphony of flavors and textures.

* **Quinoa Greek Salad:** For a protein-packed twist on the classic, this recipe incorporates cooked quinoa, adding a nutty flavor and extra fiber. The salad is still packed with fresh vegetables, feta cheese, and a tangy dressing, making it a satisfying and nutritious meal.

* **Roasted Vegetable Greek Salad:** This recipe elevates the classic Greek salad by roasting the vegetables before assembling the dish. Roasting brings out the natural sweetness of the vegetables and adds a smoky depth of flavor. The roasted vegetables are then combined with fresh herbs, feta cheese, and a flavorful dressing for a truly unique and delicious salad.

* **Mediterranean Chickpea Salad:** This recipe combines the flavors of Greece with the wholesome goodness of chickpeas. Packed with protein, fiber, and a variety of vegetables, this salad is a nourishing and satisfying meal. The chickpeas are tossed in a tangy dressing made with olive oil, lemon juice, and fresh herbs, and then combined with fresh vegetables, feta cheese, and a sprinkling of nuts for added crunch.

* **Greek Salad with Grilled Halloumi:** This recipe adds a delightful twist to the classic Greek salad by incorporating grilled halloumi cheese. The halloumi adds a salty, savory flavor and a slightly chewy texture that complements the crisp vegetables and tangy dressing. This salad is sure to impress your taste buds with its unique combination of flavors and textures.

Here are our top 6 tried and tested recipes!

MY BIG FAT GREEK SALAD

My Big Fat Greek Salad image

Super healthy, diet friendly! Get in shape! Serve as a meal or eat as a side dish. This is better because it's colorful and magical.

Provided by College Girl

Categories Cheese

Time 8m

Yield 5 cups-ish, 4 serving(s)

Number Of Ingredients 12

Ingredients

1 head romaine lettuce, quartered and torn apart
1/2 cup kalamata olive
4 ounces reduced-fat feta cheese, crumbled
2 red onions, halved, then sliced into petals
2 kirby cucumbers, halved lenghtwise, then thinly sliced diagonally
4 tomatoes, cut into chunks
oregano
mint
8 anchovies (optional)
1/3 cup extra virgin olive oil
2 tablespoons lemon juice
salt and pepper

Steps:

Put the lettuce in a large bowl. Add olives, feta, onions, cucumbers, and tomatoes.
In small bowl, beat together olive oil, lemon juice, and salt and pepper.
Pour the dressing over the salad.
Top with oregano, mint, and anchovies (if using).

MY BIG FAT GREEK SALAD

My Big Fat Greek Salad image

Make and share this My Big Fat Greek Salad recipe from Food.com.

Provided by The Spice Guru

Categories Salad Dressings

Time 25m

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

1 medium red onion, sliced into 1/4-inch rings
1 hothouse cucumber, sliced in 1/3-inch thick half-rounds
2 vine-ripened plum tomatoes, cut into half-wedges
1/2 quartered green bell pepper, sliced 1/4-inch thick
1/2 cup whole pitted kalamata olive
pickled Greek peppers (whole or sliced) (optional)
romaine lettuce, torn into bite-sized pieces (optional)
4 -6 ounces feta cheese, cut into 1-inch dice
6 tablespoons extra virgin olive oil
1/4 teaspoon finely grated fresh lemon zest
1 1/2 tablespoons fresh squeezed lemon juice
1 tablespoon red wine vinegar
1 pressed small fresh garlic cloves or 1/2 teaspoon garlic powder
3/4 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon fresh ground black pepper
1/2 teaspoon fine sea salt
1/4 teaspoon dried mint (optional)

Steps:

NOTE: MARINATE SALAD IN REFRIGERATOR FOR 30 MINUTES OR LONGER, THEN RE-SEASON WITH FINE SEA SALT AND RE-TOSS BEFORE SERVING.
PEEL and slice red onion into 1/4" rings; PLACE onion slices in a bowl of cold water.
REFRIGERATE bowl of water with onions until needed (the cold soak will diffuse sharpness and/or bitterness).
PREPARE DRESSING: Finely grate 1/4 teaspoon fresh lemon zest. Knead and cut lemons into halves to juice, yielding 1 1/2 tablespoons juice. Whisk together all ingredients in a small mixing bowl. Set aside at room temperature to allow flavors to infuse. FOR A TANGIER DRESSING: Add up to 2 1/2 - 3 tablespoons extra red wine vinegar, plus sugar to balance acidity. FOR A LIGHTER DRESSING: Replace some of the olive oil with kalamata olive brine before adding sea salt, then adjust salt according to taste.
PREP the remaining vegetables to specifications; DICE the feta cheese into 1-inch cubes.
REMOVE onions from water and blot dry.
COMBINE all ingredients except feta cheese in a large bowl.
POUR the dressing over vegetables and gently toss until evenly blended.
SPRINKLE top of salad with feta cheese (if desired you can gently fold feta with salad to moisten with dressing).
SERVE and enjoy.

Nutrition Facts : Calories 208.8, Fat 19.1, SaturatedFat 5.1, Cholesterol 17.9, Sodium 503.9, Carbohydrate 7, Fiber 1.5, Sugar 3.3, Protein 3.8

MY BIG FAT GREEK PASTA SALAD

My Big Fat Greek Pasta Salad image

This is my sister's creation that she often brings to gatherings. (I took the liberty of naming it) It is always a crowd pleaser. Easy to prepare and produces a large quantity. I use my Penzey's Greek Seasoning to make up my dressing and switch up the pasta shape each time but otherwise stick to the recipe. A colorful salad the children like to eat.

Provided by Kitchen Witch Steph

Categories Vegetable

Time 1h15m

Yield 1 salad, 8-10 serving(s)

Number Of Ingredients 8

Ingredients

1 lb bow tie pasta (or whatever shape you desire)
1/2 cup red onion, chopped
1/2 cup green bell pepper, chopped
1/2 cup red bell pepper, chopped
1 pint cherry tomatoes or 1 pint grape tomatoes, halved
1/2 cup crumbled feta cheese
16 ounces greek vinaigrette (sis uses Kraft)
1/2 cup sliced olive (Kalamata or black)

Steps:

Cook pasta until al-dente. Drain.
Add chopped veggies, feta cheese, and 2/3 of the bottle of dressing. Stir well and refrigerate at least 2 hours. (I do this the night before the day I serve it)
Dressing will be absorbed by the pasta during refrigeration. Stir in remainder of dressing before serving.

Nutrition Facts : Calories 268.7, Fat 5.5, SaturatedFat 2.2, Cholesterol 56.2, Sodium 181.2, Carbohydrate 44.9, Fiber 3.1, Sugar 3.5, Protein 10.1

GREEK SALAD I

Greek Salad I image

This is an incredibly good Greek salad recipe, nice and tangy and even better in the summer when you use fresh vegetables!

Provided by Meesh

Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes

Time 20m

Yield 6

Number Of Ingredients 12

Ingredients

1 head romaine lettuce- rinsed, dried and chopped
1 red onion, thinly sliced
1 (6 ounce) can pitted black olives
1 green bell pepper, chopped
1 red bell pepper, chopped
2 large tomatoes, chopped
1 cucumber, sliced
1 cup crumbled feta cheese
6 tablespoons olive oil
1 teaspoon dried oregano
1 lemon, juiced
ground black pepper to taste

Steps:

In a large salad bowl, combine the Romaine, onion, olives, bell peppers, tomatoes, cucumber and cheese.
Whisk together the olive oil, oregano, lemon juice and black pepper. Pour dressing over salad, toss and serve.

Nutrition Facts : Calories 265.3 calories, Carbohydrate 14.1 g, Cholesterol 22.3 mg, Fat 22.4 g, Fiber 5 g, Protein 6 g, SaturatedFat 6.1 g, Sodium 537.8 mg, Sugar 5.9 g

MY BIG FAT GREEK PASTA SALAD

My Big Fat Greek Pasta Salad image

Make and share this My Big Fat Greek Pasta Salad recipe from Food.com.

Provided by GingerlyJ

Categories Spinach

Time 20m

Yield 2 pounds, 12-15 serving(s)

Number Of Ingredients 14

Ingredients

1 lb bow tie pasta
1 cup frozen peas, thawed
1 cup Baby Spinach
1 cup shredded carrot
1 cup diced zucchini
1 cup extra virgin olive oil
1/2 cup white wine vinegar
1 lemon
3 sprigs of fresh mint
2 tablespoons all purpose Greek seasoning
2 tablespoons sugar
2 garlic cloves, minced
2 green onions, diced
1/2 lb crumbled feta cheese

Steps:

cook pasta til al dente. Drain.
add veggies to pasta.
for dressing assoil, vinegar, lemon juice, seasoning, sugar and garlic.
toss in pasta.
top with lemon zest,chopped mint and cheese.
chill.

Nutrition Facts : Calories 382.9, Fat 23.9, SaturatedFat 5.8, Cholesterol 48.8, Sodium 243.2, Carbohydrate 34.1, Fiber 2.6, Sugar 5.1, Protein 9.1

MY BIG FAT GREEK SALAD

My Big Fat Greek Salad image

One of my favorite salads!! I love feta cheese so I put on lots but cut back if you like less.

Provided by Doreen Fish

Categories Lettuce Salads

Number Of Ingredients 13

Ingredients

2 Tbsp olive oil
1 Tbsp lemon juice
1 Tbsp red wine vinegar
1/2 tsp dried oregano, crumbled
1/2 tsp freshly ground black pepper
2 large red tomatoes cut into chunks
1 can(s) 15 oz chickpeas, rinsed and drained...use less if desired
2 c cucumber cut into chunks
1/2 c thinly sliced red onion
1/2 c coarsely chopped fresh flat-leaf parsley
8 kalamata olives, pitted and sliced
4 c torn mixed dark-hued greens, such as escarole and romaine lettuce, or use all romaine
1 c feta cheese, chopped

Steps:

1. In a large salad bowl, mix the oil, lemon juice, vinegar, oregano, and pepper with a fork. Add a generous shake of garlic powder to dressing and mix well. Add the tomatoes, chickpeas, cucumber, red onion, parsley, and olives. Toss to mix well. Let marinate for 15 minutes...this is a must!! Add the greens and feta and toss again.

Tips:

Use fresh, high-quality ingredients: This will make a big difference in the taste of your salad.
Don't be afraid to experiment with different types of cheese: Feta is the traditional cheese for Greek salad, but you can also use goat cheese, Parmesan, or a combination of cheeses.
Make sure to rinse and dry your vegetables well: This will help to prevent the salad from getting watery.
Use a good quality olive oil: This will add a delicious flavor to your salad.
Don't overdress the salad: A little bit of dressing goes a long way.

Conclusion:

Greek 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. So next time you are looking for a light and refreshing meal, give Greek salad a try. You won't be disappointed!

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