CHOPPED GREEK SALAD
While living in San Diego during college, I had a favorite Greek casual dining spot. Now that I'm back in my hometown, I've re-created some dishes from the Greek diner and it takes me right back. -Jennifer Tidwell, Fair Oaks, California
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Place first 7 ingredients in a large bowl. In a small bowl, whisk together dressing ingredients. Drizzle over salad; toss to combine. Serve immediately.
Nutrition Facts : Calories 235 calories, Fat 14g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 617mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 6g fiber), Protein 7g protein. Diabetic Exchanges
GREEK SHRIMP SKEWERS WITH CHOPPED-ZUCCHINI SALAD
Nothing says summer like a grilled weeknight dinner and this Greek-inspired meal comes together fast. Serve the shrimp kewers with this quick salad of grilled chopped zucchini, onion, and feta over couscous. All that's needed is lemon and olive oil to bring it all together.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 35m
Number Of Ingredients 9
Steps:
- Heat grill to medium-high. Thread shrimp onto metal skewers, with tails facing same direction. Brush shrimp, zucchini, onion, and halved lemon with 3 tablespoons oil; season with salt and pepper. Grill, flipping once, until vegetables are softened in spots, shrimp are cooked through, and lemon is lightly charred, 6 to 8 minutes for vegetables, about 3 minutes for shrimp and lemon.
- Transfer vegetables to a cutting board, shrimp to a plate. Squeeze a grilled lemon half over shrimp. Roughly chop onion and zucchini; toss with lemon zest, 2 tablespoons oil, and feta. Season with salt and pepper. Toss couscous with remaining 3 tablespoons oil, juice from other grilled lemon half, and herbs; season with salt and pepper. Serve shrimp over couscous with zucchini salad, a drizzle of oil, and lemon wedges.
KITTENCAL'S MEDITERRANEAN-STYLE TAVERNA CHOPPED GREEK SALAD
In Greece there are many recipes for this salad, if you love Mediterranean-style full-flavored salads then this is one I think you will really enjoy! You can omit the oil and red wine vinegar and just use the oil from the sun-dried tomatoes, but I like to add it in for extra flavor, use as much artichokes as you like, adjust all ingredients to taste, the oil-packed sun-dried tomatoes are what *makes* this salad so do not omit, also see my recipe#66596
Provided by Kittencalrecipezazz
Categories Vegetable
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl toss together cucumbers, Roma tomatoes, diced sun-dried tomatoes, 2 tablespoons of the sun-dried tomato oil, artichokes, and the red onion and olives; toss to combine.
- In a small bowl whisk together the olive oil with a small amount of red wine vinegar (or to taste) drizzle over the salad.
- Season with salt and lots fresh ground black pepper to taste.
- Chill until ready to serve.
- Just before serving sprinkle the feta cheese on top of the salad, then prinkle a small amount of dried oregano on top of the feta if desired.
Nutrition Facts : Calories 202.8, Fat 15.9, SaturatedFat 6.7, Cholesterol 33.4, Sodium 603.5, Carbohydrate 10.3, Fiber 2.1, Sugar 4.5, Protein 6.9
CHOPPED GREEK SALAD WITH CHICKEN
The ingredients list look long, but is actually easy to throw together. This is a meal in itself and a good way use up your leftover chicken. Serve with pita bread and/or hummus. Can sub sweet bell peppers for some of the tomatoes and cucumbers. Stay within the recipe's measurements or there may not be enough dressing to coat. From Eating Well.
Provided by gailanng
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Whisk vinegar, oil, dill (or oregano), garlic powder, salt, and pepper in a large bowl. Add lettuce, chicken, tomatoes, cucumber, onion, olives, and feta; toss to coat.
CHOPPED GREEK CHICKEN SALAD
Get out the knife and chopping block and get your favorite Greek salad ingredients ready to shine in this great chopped chicken salad.
Provided by My Food and Family
Categories Home
Time 10m
Yield 2 servings, 3 cups each
Number Of Ingredients 10
Steps:
- Combine ingredients.
Nutrition Facts : Calories 370, Fat 21 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 1290 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 29 g
GREEK-ITALIAN CHOPPED SALAD
Provided by Steve Silverman
Categories Salad Bean Olive No-Cook Picnic Lunch Buffet Feta Meat Fennel Lettuce Bon Appétit Vermont Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Whisk oil, vinegar, oregano, and garlic in small bowl to blend. Season dressing to taste with salt and pepper.
- Combine lettuce, garbanzo beans, bell pepper, red onion, fennel, feta cheese, salami, and sliced olives in large bowl. Pour dressing over; toss to coat. Mound salad on platter and serve.
CHOPPED GREEK SALAD IN A JAR
We translated this Mediterranean-inspired favorite from Jenn Tidwell of Fair Oaks, California, into a layered lunch beauty. You'll get some crunch, a bit of tang and a lot of amazing. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, whisk the first 6 ingredients. In each of four 1-qt. wide-mouth canning jars, divide and layer ingredients in the following order: olive oil mixture, pepperoncini, garbanzo beans, celery, Greek olives, tomato, feta and romaine. Cover and refrigerate until serving. Transfer salads into bowls; toss to combine.
Nutrition Facts : Calories 332 calories, Fat 23g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 795mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 8g fiber), Protein 9g protein.
CHOPPED GREEK SALAD
The best Greek salad doesn't have to come from your favorite restaurant-create one at home with our 10-minute chopped recipe for a refreshing summer meal.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 10m
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together lemon juice and oil. Season with salt and pepper. Add lettuce, tomatoes, cucumber, bell pepper, red onion (if using), and olives and toss well to combine. Gently fold in feta.
Nutrition Facts : Calories 241 g, Fat 20 g, Fiber 2 g, Protein 5 g
CHOPPED GREEK SALAD WITH CHICKEN RECIPE - (4.6/5)
Provided by á-25010
Number Of Ingredients 13
Steps:
- Whisk vinegar, oil, dill (or oregano), garlic powder, salt and pepper in a large bowl. Add lettuce, chicken, tomatoes, cucumber, onion, olives and feta; toss to coat. Tips & Notes Tip: If you don't have cooked chicken, poach 1 pound chicken breasts for this recipe. Place boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water (or chicken broth) to cover and bring to a boil. Cover, reduce heat to low and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 15 minutes.
CHOPPED GREEK SALAD WITH SHALLOT VINAIGRETTE
Make and share this Chopped Greek Salad With Shallot Vinaigrette recipe from Food.com.
Provided by Lavender Lynn
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a blender, combine the vinegar, lemon juice and shallot and puree. With the machine on, add the olive oil and canola oil and puree until emulsified. Season the dressing with salt and pepper.
- In a large bowl, toss the greens with the endives, cucumber, tomatoes, dill, olives and feta. Add half of the dressing, season with salt and pepper and toss. Add the remaining dressing, toss again and serve.
- Make Ahead The dressing can be refrigerated overnight.
Nutrition Facts : Calories 207.6, Fat 14.9, SaturatedFat 5.3, Cholesterol 25.4, Sodium 470, Carbohydrate 13.6, Fiber 9, Sugar 3.4, Protein 8
MAKE-AHEAD LAYERED GREEK CHOPPED SALAD
This party-perfect Make-Ahead Layered Greek Chopped Salad is a hearty affair, with chopped chicken, ditalini pasta and shredded cheese.
Provided by My Food and Family
Categories Home
Time 15m
Yield 6 servings, 2 cups each
Number Of Ingredients 11
Steps:
- Layer all ingredients except dressing and zest in large bowl.
- Mix dressing and zest until blended. Add to salad just before serving; mix lightly.
Nutrition Facts : Calories 310, Fat 16 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 21 g
GREEK-ITALIAN CHOPPED SALAD
Steps:
- Whisk oil, vinegar, oregano and garlic in small bowl to blend. Combine lettuce, garbanzo beans, bell pepper, red onion, fennel, feta cheese and sliced olived in large bowl. Pour dressing over; toss to coat.
CHOPPED GREEK SALAD WITH CHICKEN
Steps:
- Preparation 1.Whisk vinegar, oil, dill (or oregano), garlic powder, salt and pepper in a large bowl. Add lettuce, chicken, tomatoes, cucumber, onion, olives and feta; toss to coat. Nutrition Per serving : 343 Calories; 18 g Fat; 5 g Sat; 7 g Mono; 89 mg Cholesterol; 11 g Carbohydrates; 31 g Protein; 3 g Fiber; 619 mg Sodium; 659 mg Potassium 1 Carbohydrate Serving Exchanges: 2 vegetable, 3 1/2 lean meat, 2 fat Tips & Notes Tip: If you don't have cooked chicken, poach 1 pound chicken breasts for this recipe. Place boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water (or chicken broth) to cover and bring to a boil. Cover, reduce heat to low and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 15 minutes.
CHOPPED GREEK SALAD WITH GARLIC CROUTONS
Bread salads are famous in both Italy (Panzanella), and the middle east (Fattoush). Sometimes the bread component is mixed in ahead to soak up the vegetable juices. Other times the bread is added at the last moment so it keeps some of the texture as in this recipe.Source unknown
Provided by Lynnda Cloutier
Categories Lettuce Salads
Number Of Ingredients 21
Steps:
- 1. for the garlic croutons: position a rack in the center of the oven and heat the oven to 375°. Put the bread cubes in a large bowl. In a small pan, heat the oil and garlic over medium heat until the garlic just begins to color, 3 to 5 minutes. Be careful garlic doesn't burn or it will become bitter. Pour the oil through a strainer onto bread cubes. Toss until the cubes are evenly coated with oil. Discard the garlic
- 2. Transfer to a rimmed baking sheet and toast the bread in the oven, flipping occasionally, until it's nicely Golden on all sides, about 12 minutes. The croutons should be toasty on the surface but still somewhat soft in the middle. Return them to the large bowl and while warm, toss them with the parsley, lemon zest, 1/4 teaspoons salt, and a few grinds of pepper.
- 3. For the dressing: in a medium bowl, whisk the olive oil with the vinegar, shallots, mustard, oregano, anchovies. Add salt and pepper to taste. Let sit for at least 10 minutes to let the flavors blend.
- 4. To assemble the salad: lay the arugula on a large platter and artfully arranged the tomatoes, cucumber, olives, feta, and croutons in stripes or piles on top of the arugula. Whisk the dressing to recombine and serve in a pitcher. Encourage guests to spoon elements of the salad onto their plates and drizzle on some of the dressing. Or drizzle the dressing over the salad platter just before serving. You may not need all of the dressing. Serves 6 to 8.
CHOPPED GREEK SALAD WITH CHICKEN
If you have some cooked chicken and rotini pasta on hand, you're well on your way to serving up this glorious Greek-style chopped salad.
Provided by My Food and Family
Categories Home
Time 20m
Yield Makes 6 servings, about 1-1/2 cups each.
Number Of Ingredients 8
Steps:
- Combine all ingredients except dressing in large bowl.
- Add dressing; toss to coat.
Nutrition Facts : Calories 270, Fat 16 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 20 g
ULTIMATE GREEK CHOPPED SALAD VEGAN, GLUTEN-FREE
Categories Salad Tomato Side No-Cook Easter Quick & Easy Wheat/Gluten-Free
Number Of Ingredients 11
Steps:
- Directions Make the dressing: in a small bowl, combine all ingredients and whisk to combine. Set aside. Dice the cucumber, onion, bell pepper and tomatoes (removing any excess liquid from tomatoes). Put vegetables and garbanzo beans in a large bowl. Add dressing and toss to combine. Can eat immediately or refrigerate for at least an hour to let flavors combine. Some dressing will settle on the bottom, so stir before serving.
GREEK CHOPPED SALAD
I'm getting fond of chopped salads--they're so much more toddler-friendly than salads with large pieces. I made this chopped version of one of our favorite salads to accompany a pan of spanokopita for dinner tonight. Yum! Cooking time is marinating time.
Provided by Halcyon Eve
Categories Cheese
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine cucumber, tomatoes, onion, pepper, and olives in a leak-proof container or zip-lock baggie. Add dressing, oregano, and pepper to taste; shake to combine. Marinate at least 20 minutes (may be made up to 12 hours ahead).
- Divide chopped lettuce among 4 salad bowls or plates.
- Top with equal portions of the marinated vegetables.
- Divide the avocado into four portions and sprinkle over the salad.
- Sprinkle Feta cheese to taste over all.
- Add more dressing to taste, if desired.
Nutrition Facts : Calories 397.8, Fat 31.5, SaturatedFat 8.7, Cholesterol 26.8, Sodium 432.2, Carbohydrate 25.2, Fiber 11.9, Sugar 9.5, Protein 10.6
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