Greek Salad Recipes
A delicious, nutritious dish with many variations to serve for lunch or dinner. This page contains greek salad recipes
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November 4, 20096 found this helpful
This is the way my Papa (Grampa) from Greece would make a salad and would occasionally toss in a few pitted Kalamata olives, too ;-)
- 2 medium tomatoes cut into bite size wedges
- 1 large cucumber, sliced and quartered
- 1/2 cup green peppers, diced
- 1/2 cup red onions, diced
- 1/2 cup Feta Cheese, crumbled
- 1/2 tsp. grated lemon or orange zest
- extra virgin olive oil
- red wine vinegar
Toss first six ingredients in a large bowl. Lightly coat with olive oil and toss again. Splash with vinegar to your personal taste and toss again.
Can serve immediately or, to allow flavors to blend, cover and refrigerate for two hours or even a day.
By Deeli from Richland, WA
July 19, 20119 found this helpful
Here's my twist on the original Brown Derby Cobb Salad. Besides the dressing ingredient mixture, the amount of the other ingredients are up to your mood of the day and the amount of people you are serving. Be sure to place the dressing (3/4 cup) in a cruet, so everyone can dress their salads to suit their own tastes. Any leftover dressing will store well in the refrigerator for about a week.
- 9 Tbsp. extra virgin olive oil
- 3 Tbsp. fresh lemon juice
- salt and pepper to taste
- hearts of romaine, chopped
- cucumber, seeded and finely diced
- Roma tomatoes, seeded and finely diced
- bell pepper, seeded and finely diced
- red onion, finely diced
- Kalamata olives, pitted and sliced
- peperoncini, stems removed and sliced
- feta cheese, crumbled
Whisk together the olive oil and lemon juice, season to taste with salt and pepper, place in a cruet and set aside.
Place the hearts of romaine on a serving platter.
Arrange the cucumber, tomatoes, bell pepper, red onion, olives, peperoncini, and feta in strips on top of the romaine and serve.
By Deeli from Richland, WA
A great summer salad! Using fresh ingredients from the garden, makes it even better. A great dish to serve at any summer picnic or barbecue.
- 1/4 cup oil
- 1 1/2 Tbsp. lemon juice
- 2 Tbsp. fresh oregano leaves or 1 tsp dry
- 1 garlic clove chopped
- 1 1/2 cup cooked pasta
- 1 cup crumbled feta cheese
- 1 cup diced tomato
- 1 cup seedless diced cucumber
- 1/4 cup pitted olives
- 1/2 cup green pepper
- 2 Tbsp. parsley and green onion
- salt to taste (optional)
*You can also add other vegetables to your taste.
Cook pasta, drain, and cool. Meanwhile, mix the oil, lemon juice, oregano and chopped garlic together. Set aside. Once noodles are cooled, mix pasta, feta cheese, tomatoes, cucumber, olives, green pepper, parsley, and green onion together in a big bowl. Toss with dressings and salt to taste (optional). Refrigerate for a couple of hours.
*Leftovers taste even better the next day.
|Time:||30 Minutes Preparation Time|
15 Minutes Cooking Time
Source: my mother, a wonderful cook and teacher
By morbetomommy from Topeka, KS
This healthy salad is perfect as a light lunch or would be a nice side salad. It is a great way to get your veggies in too!
- 2 large tomatoes, chopped
- 3/4 cup chopped cucumber
- 1/2 cup chopped green pepper
- 1/2 cup chopped sweet red pepper
- 1/2 cup crumbled Feta cheese, or blue cheese
- 1/4 cup thinly sliced green onions
- 1/4 cup sliced ripe olives
- 1/2 cup Italian salad dressing
- 1/8 tsp. dried oregano
- leaf lettuce, optional
In a bowl, combine the first seven ingredients. Just before serving, add salad dressing and oregano; toss to coat. Serve in a lettuce-lined bowl if desired. 6 Servings
By Connie from Oden, AR
I made this dish for a get together with friends because they needed a vegetarian protein to go along with dinner. This dish was a hit with everyone! No leftovers.
Total Time: 30 minutes
Yield: 6 to 8 servings
- 2 cans green beans
- 1 can red kidney beans
- 1 can garbanzo beans
- 1/2 to 3/4 cup crumbled feta cheese
- 1/4 cup Greek olives
- Salad Dressing
- 1 tsp garlic powder
- 3/4 tsp oregano
- 1/4 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 cup fresh lemon juice
- 1/2 cup olive oil
- Put dressing ingredients in glass jar and shake to distribute.
- Drain cans of beans and rinse under cold water, let dry. I put them into the refrigerator to cool.
- Put one layer of beans and olives in casserole, drizzle with salad dressing and sprinkle with 1/4 of the feta cheese. Layer the remaining beans, olives and drizzle once more with dressing and sprinkle with the remaining cheese. Refrigerate until ready to serve.
I used about half of the yield of Greek salad dressing in this dish and refrigerated the remainder. Personal preference.
Tear lettuce and toss with cucumber, pepper, tomatoes, and scallions. Garnish with olives, anchovies, and cheese. Sprinkle with oregano, salt, and pepper. Read More...
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November 4, 20090 found this helpful
This is a great summer salad for picnics and potlucks. The cucumbers stay crisp longer than lettuce.
- 2 English Cucumbers, cubed in 1/2 inch pieces
- 2 Bell Peppers, any color, cubed in 1/2 inch pieces
- 2 or 3 medium tomatoes, seeded and cubed in 1/2/ inch pieces OR cherry tomatoes halved
- 1 can black olives
- 1 onion, chopped and rinsed
- 8 oz feta, chopped or crumbled
- Bottled Italian Dressing, any flavor (I like Newman's Balsalmic Vinagrette)
Combine veggies in a large bowl or colander. Cover and place in fridge for a few hours or overnight. Pour off excess moisture or use a salad spinner. Add feta and dressing to taste and toss.
in Portland, OR