Best Dr Weil Greek Salad Recipes

TRADITIONAL GREEK SALAD RECIPE

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.

CLASSIC GREEK SALAD

Steps:

• Combine the vinegar, lemon juice, oregano, and salt and pepper to taste in a small bowl and whisk together. Add the oil in a steady stream, whisking constantly.
• Combine the lettuce, onion, bell pepper, tomato, cucumber, olives and feta in a large salad bowl. Pour the dressing over and toss until all of the ingredients are well coated. Taste and adjust the seasonings, adding more salt or lemon juice as desired.

EASY GREEK SALAD

Steps:

• Make dressing: Whisk the olive oil, lemon juice, garlic, vinegar, oregano, and dill together until blended. Season to taste with salt and freshly ground black pepper. This can be prepared 3 hours ahead. Let stand at room temperature. Re-whisk before using.
• Combine salad ingredients: Combine the tomatoes, cucumber, onion, bell pepper, olives in a bowl. Toss with dressing. Sprinkle with cheese and serve.

GREEK SALAD

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.

DR. WEIL GREEK SALAD

Steps:

• 1) Combine all of the ingredients in a jar, shake well, and let stand for 30 minutes to let the flavors blend. Leftover dressing may be stored in the refrigerator for up to 5 days. 2) In a bowl, combine the salt with 2 cups water and add the red onion slices. Let the onions soak for 15 minutes, then rinse and drain well. 3) In a large bowl, toss the tomatoes, cucumbers, and bell peppers with the basil and enough of the Oil and Vinegar Dressing to coat the vegetables well. Adjust the seasonings as desired. Arrange in a high mound on a serving platter; top with the olives, parsley, feta, and lemon wedges; and serve.

GREEK SALAD

Steps:

• Place 4 large vine tomatoes, cut into wedges, 1 peeled, deseeded and chopped cucumber, ½ a thinly sliced red onion, 16 Kalamata olives, 1 tsp dried oregano, 85g feta cheese chunks and 4 tbsp Greek extra virgin olive oil in a large bowl.
• Lightly season, then serve with crusty bread to mop up all of the juices.

GREEK SALAD

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.