Greek salad?!
Answers: I need a recipe for a greek salad.... what do i need to buy?
Ingredients
* 1 head Romaine lettuce, chopped
* 1 red onion,thinly sliced
* 1 (6 ounce) can black olives, sliced
* 1 green bell pepper, chopped
* 1 red bell pepper,chopped
* 2 large tomatoes
* 1 cucumber, diced
* 1 cup crumbled feta cheese
* For dressing:
* 6 tbsp. olive oil
* 1 tsp. oregano
* 2 tsp. lemon juice
* pepper to taste
Directions
1. Combine all ingredients in a large bowl.
2. Whisk together oil, oregano,lemon juice and black pepper.
3. Pour over sald.
4. Toss and enjoy!
3 vine ripe tomatoes, cut into chunks
1 red onion, thinly sliced
1/2 European seedless cucumber, cut into bite-size chunks
1 small red bell pepper, seeded and chunked
1 small green bell pepper, seeded and chunked
1 cubanelle pepper, seeded and chunked
1 cup Kalamata black olives
Several sprigs fresh flat-leaf parsley, about 1/2 cup
2 (1/4 pound) slices imported Greek feta
1/4 cup (a couple of glugs) extra-virgin olive oil
3 tablespoons (3 splashes) red wine vinegar
1 teaspoon dried oregano, crushed in palm of your hand
Coarse salt and black pepper
Pita breads
Combine vegetables, olives, and parsley in a large bowl. Rest sliced feta on the top of salad. Combine oil, vinegar, and oregano in a small plastic container with a lid. Shake vigorously to combine oil and vinegar and pour over salad and cheese. Season with salt and pepper and let the salad marinate until ready to serve. Serve salad with pita bread blistered and warmed on a hot griddle or grill pan
feta cheese
balsamic dressing
tomatoes
olives
cucumber
basil
red onion
u might want to look up a diff recipe for the dressing...
MARINADE:
2 T red wine vinegar
1 T fresh lemon juice
4 t olive oil
1/2 t dried basil leaves
1/2 t dried oregano leaves
1/2 t salt
1/4 t garlic granules
1/4 t ground black pepper
SALAD:
4 c romaine lettuce, torn into bite-size pieces
1 1/2 c cucumber, sliced horizontally and cut into half-moon shapes (peel if waxed or thick-skinned)
1 ripe medium tomato, cut in half and thinly sliced into half-moon shapes
1/3 c whole black olives or Greek olives
1/4 c chopped red onion
1. Cut the tofu into 3/4 inch cubes, and place it in a wide, shallow ceramic or glass mixing bowl
2. In a small measuring cup or mixing bowl whisk together the ingredients for the marinade.
Pour the marinade over the tofu chunks, tossing them gently so that they are evenly coated.
Cover, marinate in fridge several hours or overnight.
(I HIGHLY RECOMMEND 18 to 24 hours, and give them a stir whenever you go in the kitchen so they marinate evenly.)
3. Just before serving prepare the salad ingredients and place them in a large mixing bowl.
4. Add the tofu and marinade to the salad ingredients, and toss gently but thoroughly.
Serve at once, with salt and pepper on the side to season as desired.
Greek Salad
6 tablespoons freshly squeezed lemon juice
2 cloves garlic, minced
2 teaspoons kosher salt plus more to taste
1 cup extra-virgin olive oil, preferably Greek
2 teaspoons minced fresh oregano
Freshly ground black pepper
1 head romaine lettuce (about 1 pound), trimmed of tough stems and torn into bite-sized pieces
6 ounces calamata olives, about 1 cup
1/2 pound Feta cheese, crumbled
1 English (seedless) cucumber, trimmed, cut into 1 inch chunks
12 ounces vine-ripened cherry tomatoes, halved
1 small red onion, cut into 1/2-inch wedges, soaked in cold water for 5 minutes and drained
1 green pepper, trimmed, seeded, and diced
In a small bowl, whisk together the lemon juice, garlic, salt, and oil. Stir in the oregano and pepper to taste. Set aside.
When ready to serve: In a large bowl lightly toss the lettuce with some of the dressing. Divide the lettuce among 4 salad bowls. Scatter the olives, cheese, cucumber, tomatoes, onion, and peppers over the top of the greens. Serve and pass the remaining dressing at the table.
Greek Salad with Saganaki
3 heads Romaine lettuce, washed and torn into bite sized pieces
1 pint grape tomatoes, halved
1 cup kalamata olives
1 cucumber, sliced
Greek vinaigrette, recipe follows
12 pepperoncini
2 small red onions, thinly sliced
Saganaki, recipe follows
Put all the romaine into a large mixing bowl. Add half of the tomatoes, kalamatas and cucumbers and toss to combine. Put the salad into a large decorative bowl, toss with 1 cup of the vinaigrette and garnish with the remaining tomatoes, cucumbers, pepperoncini, kalamatas, and red onion. Serve with the remaining vinaigrette and Saganaki on the side.
Greek Vinaigrette:
1 shallot, diced
1/2 cup fresh lemon juice
1/4 cup feta cheese, crumbled
1/2 teaspoon dried oregano
1 teaspoon salt
Freshly ground pepper
1 1/2 cups extra-virgin olive oil
Put the shallot into the bowl of a food processor and pulse until well chopped. Add the lemon juice, feta, oregano, salt and pepper and pulse again to combine. With the processor running, add the oil in a steady stream. Pour into a small pitcher and set aside.
Yield: 2 cups
Saganaki:
1 pound kasseri cheese, cut into 1/2-inch pieces
3 tablespoons butter, melted
2 tablespoons brandy
1 lemon, juiced
Preheat the broiler.
Put the kasseri slices onto a baking sheet and brush with the melted butter. Place under the broiler until the cheese starts to bubble, about 4 to 5 minutes. Remove from the oven, douse with the brandy and ignite. Let the flame die down, sprinkle with lemon juice, transfer to a serving platter and serve immediately.
hope these help. enjoy.
-tomatoes
-red onion
-cucumber
-red and green bell pepper
-kalamata black olives
-parsley
-extra virgin olive oil
-greek feta cheese
-red wine vinegar
-oregano
-salt and pepper
I am a former chef and all of those recipes are fine but if you want to make it totally vegan or vegetarian, instead of the feta cheese, if make up any of the dressings give and marinate firm tofu in it with a bit of extra olive oil and even put the black olives in it, I dare anyone to tell you it is not real feta cheese, I had to do this for a vegetarian in a function at one of the hotels I worked at, and people including the host did not know the difference.