Best Authentic Greek Salad Recipes

Rob's Mind Blowing Authentic Greek Salad (Serves 4) image

Provided by Rob in Malibu

Categories Cheese

Time 6m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 19

1 cup roma tomato, quartered & sliced
1 cup cucumber, quartered & sliced
1 cup feta cheese, cubed
1/2 cup red onion, diced
1/2 cup yellow bell pepper, diced
1/2 cup kalamata olive
1/2 cup artichoke heart, quartered
1/2 cup hearts of palm, sliced
1/2 cup avocado, sliced
1/4 cup fresh basil, chopped
1/4 cup fresh dill, chopped
1/4 cup capers
1/4 cup olive oil
1/4 cup lemon juice
1/8 cup balsamic vinegar
1/8 cup red wine vinegar
1/8 cup garlic, chopped
2 tablespoons sea salt
1 tablespoon fresh ground pepper

Steps:

This dish is easy to make and a big hit full of flavor, the trick is to shop for the best ingredients possible at a good grocery story. If you get good produce then the rest is cake.
Watch your fingers with this one as it's all slicing and chopping with a sharp knife.
You'll need a big serving/mixing salad bowl.
Prepare all the above items and then mix/toss.
Enjoy with loads of red wine, pita, hummus, grilled chicken kabobs, basmati rice, and endlessly silly dancing with fun Greek friends. Don't even THINK about adding lettuce to this recipe, you'll blow it you silly American! :).
This dish serves four but I usually make it for groups of 20 so just time 5 and it works great! Same with the wine.

AUTHENTIC GREEK SALAD image

Yield people

Number Of Ingredients 24

10 - 2-3" New Red Potatoes
1/4 c.- Green Onion (diced)
1/4 c.- Yellow Bell Pepper (diced)
1/4 c.- Fennel Bulb (chopped)
1c.- Cucumber (chopped)
3 TBS + - Tarragon Vinegar
3 TBS +- EVOO
1 tsp- Garlic paste
1/4 tsp- Anchovie paste
1 c.- Canned Chick Peas (drained)
2 tsp.-Fresh Lime juice
2 TBS- Fresh Orange juice
1/2 c.- Feta cheese crumbled
Sea Salt & Cracked Peppercorns to taste
2 Heads - Romaine Lettuce
2 Heads- Butter crunch or Spring Mix Lettuce.
1 c.- Grape Tomatoes
1 c.- Kalamata Olives
1+ - Julienne sliced Seedless Cucumber.
4 Tbs.- Fresh Basil (thin sliced)
1/4 c. Grated Fresh Parm Regianno cheese
1/4 c.+ Feta cheese crumbles
Pepperocini peppers cut into rings
Ceaser or Vinagarette Dressing to taste

Steps:

Boil new potatoes (skin on) in salted water until firm but cooked through. Drain and cool. Cut into approx. 3/4 inch squares. In large bowl, toss in onion, yellow pepper, fennel and cucumber. Place the chickpeas,feta cheese,vinegar,garlic & anchovie paste into a food processor and pulse, alternating lime, orange and evoo until ingredients form a creamy consistency. Pour chickpea mixture over potato mixture and toss lightly. Refrigerate until ready to serve. To serve, place 2 leaves of Romaine on plates or in large single serve salad bowls. Top the leaves with 1c. portion of potato salad. Tear remaining Romaine into bite size pieces and toss with butter crunch leaves. Fold basil leaves into quarters and thin slice. add basil to lettuce mixture. Heap greens atop the potato salad portion. Use remaining ingredients to embellish each plate. Finishing with Kalamatas, pepperocini and feta chunks. Serve with dressings on the side and fresh Pitas.