Best 5 Classic Greek Salad Recipes
Would you like to relish the freshness of crisp cucumbers, juicy tomatoes, and crisp lettuce tossed in a deliciously tangy dressing? Join us on a delightful journey to explore the classic Greek salad, a timeless culinary creation that embodies the essence of Mediterranean flavors. In this comprehensive guide, we'll unveil the secrets behind crafting an authentic Greek salad, exploring its tantalizing ingredients, their selection and preparation methods, and the perfect dressing that elevates this dish to a symphony of taste. Get ready to immerse yourself in a world of vibrant flavors and discover why the classic Greek salad has stood the test of time, becoming a beloved favorite among food enthusiasts worldwide.
Check out the recipes below so you can choose the best recipe for yourself!
CLASSIC GREEK SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 15m
Yield 2 servings for lunch or 4 as a side
Number Of Ingredients 13
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.
CLASSIC GREEK SALAD TOPPED WITH GRILLED CALAMARI SKEWERS
Steps:
- Soak 20 wooden skewers in water for about 20 minutes. Rinse the calamari tubes and pat dry. Split the bodies from top to bottom so you have 2 triangular pieces. Thread a soaked skewer through the length of each piece. Put the skewers on a platter and set aside. To make the vinaigrette, whisk together the oil, vinegar, garlic, dried and fresh oregano, thyme and lemon juice; season with salt and pepper. Pour 1/2 of the vinaigrette over the calamari; set the other 1/2 aside while you make the salad.
- In a large bowl, add the tomatoes, onion, cucumber, cheese, olives, and romaine. Pour the remaining vinaigrette over the salad and toss to combine. Let marinate while you grill the calamari.
- Heat the grill or a grill pan and oil it lightly. Grill the calamari for 2 minutes on each side, no longer or they will be tough. To serve, put the salad onto a large platter and top it with the calamari skewers. Garnish with fresh oregano leaves and lemon wedges.
MAROULOSALATA (CLASSIC GREEK LETTUCE SALAD)
Another recipe which I found in Greek chef and restaurateur Theodore Kyriakou's 'real greek food', which he co-authored with food writer Charles Campion. So simple, so delicious and so quintessentially Greek! A really quick to make, fabulous side dish to serve with grilled meat and fish dishes, or with pasta and rice dishes. This recipe - for a classic lettuce salad - is from the island of Cos and, apparently, "from everywhere else in Greece"! When you come across a recipe like this one, you cannot be in the least surprised that Kyriakou maintains that "the term "Greek Salad" is one of the most abused in the world".
Provided by bluemoon downunder
Categories Greens
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix the oil and vinegar together in a bowl, add the salt and pepper, to taste.
- Combine the ingredients and toss with the dressing, and serve immediately. This salad should be crunchy, not soggy.
Nutrition Facts : Calories 336.5, Fat 33.3, SaturatedFat 4.6, Sodium 24.4, Carbohydrate 9.7, Fiber 6.2, Sugar 3.5, Protein 3.6
CLASSIC GREEK SALAD
I got this recipe from a short Greek guy who ran a small restaurant at my college that we frequented. I am using the same ingrediants that he used in his salad and the same dressing and I get compliments all the time.
Provided by Chez CC
Categories Salad Dressings
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Mix the dressing. Mix the salad ingredients and toss with dressing to coat. Serve with toasted pita bread.
- Optionally, include a cucumber either sliced (I peel leaving stripes of green and then slice, looks pretty). Can substitute pimento stuffed salad olives. For best results use sheep's milk feta.
Nutrition Facts : Calories 638.2, Fat 50.6, SaturatedFat 14.2, Cholesterol 53.5, Sodium 3638.6, Carbohydrate 34.9, Fiber 5.7, Sugar 11.6, Protein 14.5
CLASSIC GREEK SALAD
I treat a crowd to this or at times just myself. And it's not a Greek Salad without the Anchovy -- Say's I !! And to the naysayers and those turning up their nose -- I say "Just Deal With It". And as you tell the youngsters "Try It You'll Like It". It's a Taste Tempter.
Provided by Gary Hancq
Categories Lettuce Salads
Time 15m
Number Of Ingredients 10
Steps:
- 1. I didn't list quantities because you can make this for one or a crowd.
- 2. Tear the lettuce leaves. Ditto the Endive if using, un-jar the Olives and Pepperoncini Peppers. Slice the tomatoes, onions and cucumber. Slice and cube the Feta Cheese.
- 3. Add Anchovy fillets. If for one -- Arrange Artfully. If for a crowd, mix gently. Plate up and add Salad Dressing of choice. Note: My two preferences for dressing.
- 4. Serve with Crackers, Bread Sticks or sliced French or Italian Bread. To keep it in the family you could serve with warm Pita Bread lightly buttered.
- 5. Note: The marinade I use for my "Greek Steak", which see, is an excellent dressing for this and is my choice. With a little added vinegar, your choice.
- 6. Hint: I reserve the remaining Anchovies for Pizza or my "Bagna Cauda", which see. The Greeks aren't the only ones that tolerate Anchovies.
Tips:
- Use ripe, flavorful tomatoes: The quality of your tomatoes will make a big difference in the taste of your salad. Choose ripe, juicy tomatoes that are in season for the best flavor.
- Cut your vegetables evenly: This will help them cook evenly and look more appealing in your salad.
- Don't overcrowd the pan: When cooking the vegetables, don't overcrowd the pan or they will steam instead of roast. Cook them in batches if necessary.
- Season the vegetables well: Be generous with the salt, pepper, and oregano. This will help to bring out the flavor of the vegetables.
- Use a good quality olive oil: The olive oil is an important part of the dressing, so use a good quality extra virgin olive oil.
- Let the salad rest before serving: This will allow the flavors to meld and develop.
Conclusion:
Greek salad is a refreshing and flavorful salad that is perfect for a summer meal. It is also very versatile and can be easily adapted to your own taste preferences. With a few simple tips, you can make a delicious Greek salad that will impress your family and friends.
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