GREEK PIZZA WITH CHICKEN, FETA AND OLIVES WITH MIXED CHERRY TOMATO SALAD
Provided by Robin Miller : Food Network
Categories main-dish
Time 32m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 450 degrees F.
- Roll dough out into a large rectangle and transfer to a large baking sheet. Top dough with mozzarella cheese, to within 1/2-inch of the edges and then sprinkle garlic flakes all over cheese. Top with chicken, mushrooms and olives. Sprinkle feta cheese over top and then sprinkle oregano over everything. Bake 10 to 12 minutes, until crust is golden brown and cheese melts.
- Serve with Cherry Tomato Salad.
- In a medium bowl, combine tomatoes and basil. In a small bowl, whisk together vinegar, oil and mustard. Add mixture to tomatoes and toss to combine. Season, to taste, with salt and black pepper.
FRESH TOMATO SALAD WITH ONIONS, FETA AND OLIVES
Steps:
- Arrange tomatoes on platter. Top with onion slices. Drizzle oil and vinegar over. Sprinkle with salt and pepper. Let stand at room temperature at least 1 hour. Sprinkle cheese, olives and parsley over salad and serve.
TOMATO SALAD WITH FETA AND OLIVES
Provided by Debra Creed-Broeker
Categories Salad Cheese Olive Tomato Appetizer No-Cook Feta Summer Bon Appétit Missouri Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 8
Steps:
- Overlap tomato and onion slices on large platter. Whisk oil, vinegar, parsley and garlic in small bowl. Season to taste with salt and pepper. Pour over salad. Let stand at room temperature 1 hour or cover and refrigerate up to 3 hours, basting occasionally with dressing.
- Sprinkle salad with cheese and garnish with olives, if desired.
OLIVES AND TOMATO SALAD
This is something I have been making for a while. I finally figured out how to cut down on the brine taste so that I could taste the other ingredients as well. The addition of sugar was the answer.I tried omitting the brine, but then the salad wasn't as moist as I was hoping it would be and the tomato pieces turned mushy after a couple of days. If you are going to be eating the salad in one day, you can probably omit the brines altogether. The ingredients blend really well together and are quite tasty. Make this at least one hour before serving it to allow everything to meld together. To save money, slice the olives yourself. The amounts of the olives, green onions/scallions and tomato are approximate and depends on what size of each ingredient you use. This salad is versatile and will go with many things. The sodium content is probably high in this recipe so you will want to serve it with something that has less salt. Cook time is the refrigeration time. ..
Provided by AuntWoofieWoof
Categories Onions
Time 1h30m
Yield 3 cups, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Mix the diced tomato, sliced green and black olives, capers and diced scallions/green onions in a medium size bowl that has a cover. Tupperware/Rubbermaid containers work really well for this.
- Mix the brines/ juices together in a measuring cup.
- Add the sugar and stir until sugar has dissolved.
- Pour over tomato and olives mixture and stir well.
- Cover and refrigerate at least one hour before serving.
- When ready, shake the salad in the container with the lid on or stir it so that the brine mixes in.evenly.
Nutrition Facts : Calories 45.8, Fat 3.1, SaturatedFat 0.4, Sodium 499, Carbohydrate 4.8, Fiber 2, Sugar 1.5, Protein 1.1
CUCUMBER TOMATO SALAD WITH ZUCCHINI AND BLACK OLIVES IN LEMON BALSAMIC VINAIGRETTE
This is a deliciously light and fresh-tasting twist on cucumber tomato salad. It takes me to the water's edge, and begs to be served with fresh seafood. Substitute Greek kalamata olives for black olives if desired.
Provided by Dan Zahra
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 30m
Yield 6
Number Of Ingredients 15
Steps:
- In a large salad bowl, mix together the cucumbers, zucchini, red onion, tomatoes, black olives, basil, and thyme. In a separate bowl, whisk together the red wine vinegar, balsamic vinegar, lemon zest, lemon juice, kosher salt, sugar, and white pepper until thoroughly combined. Pour the olive oil slowly into the dressing mixture, whisking to combine. Pour the dressing over the salad, and serve.
Nutrition Facts : Calories 241.6 calories, Carbohydrate 12.2 g, Fat 21.6 g, Fiber 3 g, Protein 2.2 g, SaturatedFat 3 g, Sodium 617.7 mg, Sugar 5.7 g
CUCUMBER TOMATO SALAD WITH ZUCCHINI AND BLACK OLIVES AND A LEMON
Light & Refreshing with a hint of lemon. This begs to be served with seafood. Perfect on a hot summer afternoon.
Provided by Dannyz
Categories Salad Dressings
Time 20m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In a non-reactive bowl mix salad ingredients.
- Then in a separate non-reactive bowl Whisk together the ingredients of the vinaigrette. Lastly while whisking add the olive oil slowly.
- Combine Salad and Vinaigrette and enjoy.
Nutrition Facts : Calories 229.5, Fat 20.8, SaturatedFat 2.9, Sodium 569.5, Carbohydrate 12.2, Fiber 3.4, Sugar 5.4, Protein 2.3
CUCUMBER TOMATO SALAD WITH ZUCCHINI AND BLACK OLIVES IN LEMON BALSAMIC VINAIGRETTE
"This is a deliciously light and fresh-tasting twist on cucumber tomato salad. It takes me to the water's edge, and begs to be served with fresh seafood. Substitute Greek kalamata olives for black olives if desired."
Provided by @MakeItYours
Number Of Ingredients 15
Steps:
- In a large salad bowl, mix together the cucumbers, zucchini, red onion, tomatoes, black olives, basil, and thyme. In a separate bowl, whisk together the red wine vinegar, balsamic vinegar, lemon zest, lemon juice, kosher salt, sugar, and white pepper until thoroughly combined. Pour the olive oil slowly into the dressing mixture, whisking to combine. Pour the dressing over the salad, and serve.
GREEK TOMATO SALAD WITH FETA CHEESE AND OLIVES
In Greek, this recipe is called Saláta Horiátiki! Try to use really good olive oil. Recipe is adapted from Whole Foods.
Provided by Sharon123
Categories Salad Dressings
Time 15m
Yield 4-6
Number Of Ingredients 12
Steps:
- Peel cucumber and cut in half lengthwise. With a small spoon, scrape out seeds and discard, then cut cucumber into bite-size chunks.
- Place in a large bowl and combine with tomatoes, green pepper, onion, feta and olives.
- In a small bowl, combine oregano and vinegars and whisk in olive oil. Drizzle half the dressing over the salad and season with salt and pepper.
- Serve with remaining dressing on the side. May serve over lettuce greens if desired.
CUCUMBER TOMATO SALAD ZUCCHINI AND BLACK OLIVES
I love healthy food of all kinds, this salad has everything I love. This is healthy and so good for you, will be making this salad many times over. Enjoy. recipe and photo from All recipes.
Provided by Eileen Hineline
Categories Other Salads
Time 1h
Number Of Ingredients 15
Steps:
- 1. In a large salad bowl, mix together the cucumbers, zucchini, red onion, tomatoes, black olives, basil, and thyme. In a separate bowl, whisk together the red wine vinegar, balsamic vinegar, lemon zest, lemon juice, kosher salt, sugar, and white pepper until thoroughly combined. Pour the olive oil slowly into the dressing mixture, whisking to combine. Pour the dressing over the salad, and serve.
SALAD WITH GREEN OLIVES AND TOMATO
Provided by Rachael Ray : Food Network
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Combine lettuce, olives, tomatoes, and parsley leaves in a bowl. Sprinkle salad with a little dried Italian seasoning blend. Drizzle salad with oil and add 2 splashes red wine vinegar. Toss your salad and season with salt and pepper, to taste.
SALMON WITH A WARM SALAD OF CUCUMBER OLIVES AND TOMATO BUTTER SAUCE
Steps:
- Tomato Butter Sauce: Blend the tomatoes in a food processor with the vinegar, sugar and basil until smooth. Pass the puree through a sieve into a saucepan. Cook over a moderate heat for about 10 minutes until reduced by half. Mix in the cream and simmer for 1-2 minutes. Gradually whisk in the butter over low heat until you have a smooth and glossy sauce. Check for seasoning. Salmon and Salad: Rub both sides of the fillets with 1 tbsp of olive oil and set aside. Sauté briefly the cucumber, tomatoes, olives and parsley together in 1-2 tbsp olive oil. Season well and set aside. Quarter the gem lettuces lengthways and cut out the core. Heat the remaining oil in a heavy-based non-stick frying pan then sauté the lettuces with some seasoning for about 2 minutes. Once the leaves start to wilt, toss them in 2 tbsp vinaigrette. Transfer them to a warm plate and set aside. Heat a heavy based non-stick frying pan and when hot, add the salmon, skinned side down. Turn the heat to medium and cook for 3-4 minutes. Season the fish as it cooks. Turn over and finish cooking the other side for about 30 seconds to 1 minute. To serve, reheat the salad and toss in the remaining vinaigrette. Arrange the salad into the middle of the serving plates and place the wilted lettuce on top. Rest the salmon on top and serve the sauce around.
ORZO / TOMATO SALAD WITH FETA AND OLIVES
We usually make this salad once a week when we can get ripe local tomatoes and usually double or triple the recipe.
Provided by Dancer
Categories < 30 Mins
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook orzo according to package for al dente. Drain and rinse with cold water.
- Once orzo has cooled, in serving bowl mix orzo, olives, feta, parsley, dill, and tomato.
- In small bowl, whisk together oil and lemon juice. Mix into salad.
- Salt and pepper to taste. Refrigerate and chill before serving.
- If you use dried dill, be sure to use plenty.
- Serves: 6 as a side dish.
- Also great as a main dish for lunch.
RED AND YELLOW TOMATO SALAD WITH BASIL, OLIVES AND ONIONS
Pretty, great tasting summer salad that serves 12 and includes sweet yellow cherry or pear tomatoes. Share it or keep it on hand in the refrigerator for great lunches and healthy snacks.
Provided by sugarpea
Categories Onions
Time 15m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Combine the tomatoes, basil, olives and onions; pour on oil and mix gently; add vinegar and salt and pepper and toss to coat.
Nutrition Facts : Calories 90.6, Fat 6.3, SaturatedFat 0.9, Sodium 13.1, Carbohydrate 8, Fiber 1.8, Sugar 4.5, Protein 1.5
TOMATO BREAD SALAD WITH OLIVES AND MINT
This boldly flavored salad pairs well with Buttermilk and Herb Marinated Chicken.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 15m
Number Of Ingredients 7
Steps:
- In a large bowl, combine tomatoes, bread, olives, lemon juice, oil, and mint. Season with salt and pepper, and toss to combine. Let stand at least 5 minutes (or up to 30 minutes) before serving.
Nutrition Facts : Calories 278 g, Fat 14 g, Fiber 2 g
TOMATO SALAD WITH FETA AND OLIVES
The best time to make this is when the tomatoes are in season. If you love tomatoes, you will love this salad, as did my guests. This is not a complicated salad and you would think it came from a gourmet restaurant. I found this gem of a recipe in the Fine Cooking Magazine.
Provided by heather in Ont
Categories Lemon
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Crumble feta into a small bowl.
- Add chopped mint and toss; set aside.
- Season the tomato slice with salt and then arrange them, overlapping slightly, on a serving platter Sprinkle the cucumber over the tomato slices.
- Season the grape or cherry tomatoes with salt and scatter them over the cucumbers.
- Sprinkle the olives on top.
- In a small bowl, whisk together olive oil, lemon zest, and lemon juice.
- Season to taste with salt and pepper.
- Drizzle the vinaigrette over the salad.
- Scatter feta cheese over the salad, garnish with mint and serve immediately.
TOMATO SALAD, WITH OLIVES AND SARDIN
Provided by Moira Hodgson
Categories easy, quick, salads and dressings
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Slice the tomatoes and arrange them on a serving plate. Arrange the sardines over the top in a fan shape.
- Thinly slice the onion and arrange over the top. Add the olives and the basil. Sprinkle with salt and pepper. Dribble on the oil and vinegar.
Nutrition Facts : @context http, Calories 293, UnsaturatedFat 19 grams, Carbohydrate 9 grams, Fat 23 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 534 milligrams, Sugar 4 grams
TOMATO SALAD WITH OLIVES AND LEMON ZEST
This colorful salad goes well with Soy-Marinated Flank Steak.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 5
Steps:
- Arrange tomatoes and mixed olives on a serving plate. Zest lemon over salad. Drizzle with olive oil and season with salt and pepper.
Nutrition Facts : Calories 101 g, Fat 8 g, Fiber 1 g, Protein 1 g
FRESH TOMATO SALAD WITH ONION,FETA AND OLIVES
A really great and simple salad that can be used as a side dish as well.
Provided by Jamallah Bergman @pmyodb1
Categories Vegetables
Number Of Ingredients 7
Steps:
- Arrange tomatoes on platter. Top with onion slices. Drizzle oil and vinegar over. Sprinkle with salt and pepper. Let stand at room temp at least 1 hour. Sprinkle cheese,olives and parsley over salad and serve.
FRESH TOMATO SALAD WITH ONIONS, FETA AND OLIVES
This dish appeared in Bon Appetit magazine.
Provided by @MakeItYours
Number Of Ingredients 8
Steps:
- Arrange tomatoes on a platter. Top with onion slices. Drizzle with oil and vinegar. Sprinkle with salt and pepper. Allow platter to stand at room temperature at least 1 hour. Sprinkle with feta cheese, olives and parsley before serving.
WARM ENTREE SALAD OF TOMATO, ASPARAGUS, OLIVES, AND CANNELLINI -
If you think this sounds delicious from the ingredients alone, wait until you see it and taste it! There's a wonderful blend of flavors and textures. The colors? red tomatoes, pink shrimp, green aparagus, black olives, white beans, and shaved parmesan... The protein (shrimp) is really the supporting cast, while the salad is the star. You can easily make this with chicken or it might even succeed with tofu. Serve with some basmati rice and a simple green salad dressed with the same vinegar and oil.
Provided by Bibliophage91
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- To prepare the asparagus, break the tough ends off. Cut off the tips and save together. Cut the stalks into 1 inch lengths and mix with the tomatoes.
- Halve or quarter half of the cherry tomatoes. Toss with the balsamic vinegar, pitted chopped olives, and asparagus stalks. Set aside.
- Heat the oil and butter in a large frying pan over medium high heat. (Or, heat a greased grill pan or barbecue to medium high.) Cook the shrimp until almost done, about 2 minutes each side, in batches if necessary. Set aside and keep warm.
- On another burner make the warm tomato, asparagus and olive salad:.
- Heat the oil and garlic in a large frying pan over medium heat; cook for about 2 minutes or until the garlic is fragrant.
- Add the tomatoes, olives, asparagus, chili sauce, vinegar and salt and pepper. Cook, stirring occasionally, for about 8 minutes or until tomatoes are softened and the asparagus are crisp and bright.
- Stir in the beans, parsley, shrimp, and asparagus tips and cook for about 2 minutes or until shrimp is done and asparagus tips are just soft.
- Sprinkle with parmesan shavings and serve with hot rice.
Nutrition Facts : Calories 287.5, Fat 9.4, SaturatedFat 2.5, Cholesterol 150, Sodium 1097.9, Carbohydrate 26.2, Fiber 9.5, Sugar 6.1, Protein 26.8
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