Best 5 Greek Veggie Salad Ii Recipes

Taste the vibrant flavors of the Mediterranean with our curated selection of "Greek Veggie Salad II" recipes. Discover a symphony of crisp, colorful vegetables, tangy dressings, and aromatic herbs that come together to create a healthy and satisfying dish. Indulge in the simplicity yet remarkable taste of this classic Greek salad, perfect for light lunches, refreshing summer meals, or as a delightful side dish to complement your favorite proteins. Dive into a world of culinary delight as we explore the best recipes for "Greek Veggie Salad II", where fresh ingredients and bold flavors unite to create an unforgettable dining experience.

Here are our top 5 tried and tested recipes!

GREEK VEGGIE SALAD

Greek Veggie Salad image

Cucumbers, feta cheese and anchovies make this colorful salad popular. The homemade dressing offers a touch of garlic and herbs that help pull all of the flavors together. -Sue Dannahower of Fort Pierce, Florida.

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 12 servings.

Number Of Ingredients 14

Ingredients

3 medium tomatoes, cut into wedges
3 medium green peppers, julienned
2 medium cucumbers, peeled and sliced
2 medium onions, coarsely chopped
1/4 cup olive oil
2 tablespoons plus 2 teaspoons red wine vinegar
1 tablespoon minced fresh dill
1 garlic clove, minced
1/2 teaspoon minced fresh oregano
1/8 teaspoon salt
Dash pepper
1 cup (4 ounces) crumbled feta cheese
12 pitted Greek olives
6 anchovy fillets, halved

Steps:

In a large bowl, combine the tomatoes, green pepper, cucumbers and onions. Whisk together the oil, vinegar, dill, garlic, oregano, salt and pepper. Pour over tomato mixture; toss to coat. Cover and refrigerate for at least 2 hours. Top with the cheese, olives and anchovies.

Nutrition Facts : Calories 113 calories, Fat 7g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 255mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

GREEK VEGETABLE SALAD

Greek Vegetable Salad image

From Rena Kilaniotou of Belleville, New Jersey, this salad is great to serve right away or let the flavors blend overnight for added taste. Either way, these crunchy veggies with an easy homemade dressing are delicious!

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1 medium cucumber, peeled and chopped
1 large tomato, seeded and chopped
1 medium green pepper, chopped
4 green onions, chopped
10 pitted Greek olives
1/2 cup crumbled feta cheese
DRESSING:
1/3 cup olive oil
3 tablespoons cider vinegar
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon sugar

Steps:

In a serving bowl, combine the cucumber, tomato, green pepper, onions, olives and feta cheese. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over salad and toss to coat. Serve with a slotted spoon.

Nutrition Facts : Calories 259 calories, Fat 23g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 885mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 4g protein.

GREEK VEGGIE SALAD II

Greek Veggie Salad II image

My new favorite salad, thrown together by me and my sister, Beth.

Provided by Lauren Brown

Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes

Time 20m

Yield 8

Number Of Ingredients 14

Ingredients

1 large cucumber, chopped
2 roma (plum) tomatoes, chopped
1 (5 ounce) jar pitted kalamata olives
1 (4 ounce) package feta cheese, crumbled
1 red onion, halved and thinly sliced
½ (10 ounce) package baby greens
½ (10 ounce) package romaine lettuce leaves
6 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon Dijon mustard
1 teaspoon lemon juice
1 ½ cups red wine vinegar

Steps:

In a large bowl, mix the cucumber, tomatoes, olives, feta cheese, red onion, baby greens, and romaine. In a separate bowl, mix the olive oil, garlic powder, oregano, basil, mustard, lemon juice, and red wine vinegar. Pour dressing over the vegetables, and toss to coat.

Nutrition Facts : Calories 210.9 calories, Carbohydrate 10.3 g, Cholesterol 12.6 mg, Fat 17.9 g, Fiber 1.5 g, Protein 3.4 g, SaturatedFat 4.1 g, Sodium 467.3 mg, Sugar 2.6 g

GREEK POTATO SALAD II

Greek Potato Salad II image

Make and share this Greek Potato Salad II recipe from Food.com.

Provided by evelynathens

Categories Potato

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

3 lbs small red potatoes, halved and sliced crosswise,¼ inch thick
1 small red onion, halved and sliced thin crosswise
1 1/2 cups kalamata olives, pitted and cut into slivers
1/4 cup capers
3 hard-boiled eggs, quartered
2 cloves unpeeled garlic
1 teaspoon crumbled oregano
2 1/2 tablespoons red wine vinegar
3/4 cup olive oil
1 cup crumbled feta cheese
1/2 cup finely chopped cilantro or 1/2 cup parsley

Steps:

Steam potatoes in batches, covered, for 6-8 minutes, or until just tender and, in a large bowl, combine with the onion, olives, capers, and hard-boiled eggs.
Boil garlic for 5 minutes and peel it.
In a blender, puree garlic with oregano, vinegar and oil.
Add feta and blend dressing until it is combined well.
Toss potatoes with dressing and cilantro and season to taste.

Nutrition Facts : Calories 567.9, Fat 38.9, SaturatedFat 8.8, Cholesterol 128.2, Sodium 788.4, Carbohydrate 45.6, Fiber 6.6, Sugar 3.9, Protein 12

GREEK DICED VEGETABLE SALAD

Greek Diced Vegetable Salad image

Serve with a crusty bread....or stuff a pita with it. This recipe is posted for Zaar World Tour, and is from Moosewood Restaurant Cooks at Home

Provided by MsBindy

Categories Vegetable

Time 15m

Yield 2 serving(s)

Number Of Ingredients 13

Ingredients

1 cucumber, peeled, seeded, and sliced
1 large ripe tomatoes, diced
1 red bell pepper, diced
1 scallion, finely sliced
2 tablespoons fresh parsley, minced
2 tablespoons olive oil
1/2 lemon, juice of
1 garlic clove, pressed
1/4 teaspoon dried oregano, crumbled
8 kalamata olives, pitted and sliced
salt and pepper
romaine lettuce leaf
feta cheese, crumbled (optional)

Steps:

Combine cucumbers, tomtoes, bell peppers, scallions, parsley, oil, lemon juice, garlic, oregano and olives in a large bowl.
Add salt and pepper and toss well.
You can serve immediately, but it will taste better if it sits for about 30 minutes before serving.
Mound the salad on romaine lettuce leaves, and top with feta.

Nutrition Facts : Calories 203.3, Fat 16, SaturatedFat 2.2, Sodium 166.2, Carbohydrate 16.1, Fiber 4, Sugar 7.9, Protein 2.9

Tips:

Use fresh, high-quality ingredients: This will make all the difference in the taste of your salad. Look for ripe, colorful vegetables and herbs.
Don't overcook the vegetables: You want them to retain their crunch and flavor. Blanch them briefly in boiling water or roast them until tender but still slightly firm.
Use a variety of textures and flavors: This will make your salad more interesting and enjoyable to eat. Include a mix of crunchy, soft, sweet, sour, and savory ingredients.
Don't be afraid to experiment: There are many different ways to make a Greek veggie salad. Feel free to adjust the ingredients and proportions to suit your own taste.
Make it ahead of time: This salad can be made up to 24 hours in advance, making it a great option for meal prep or potlucks.

Conclusion:

Greek veggie salad is a delicious, healthy, and versatile dish that can be enjoyed as a main course or side dish. With its vibrant colors, fresh flavors, and crunchy texture, it's sure to be a hit at your next gathering. So next time you're looking for a light and refreshing meal, give this salad a try.