Best 5 Kittencals Mediterranean Style Taverna Chopped Greek Salad Recipes

Indulge in the vibrant flavors of the Mediterranean with our tantalizing recipe for "Kittencals Mediterranean Style Taverna Chopped Greek Salad." This refreshing dish brings together the essence of Greek culinary tradition with a symphony of crisp vegetables, aromatic herbs, and tangy dressing. Each bite offers a burst of freshness, transporting you to the sun-kissed shores of Greece. Get ready to embark on a culinary journey that celebrates the rich heritage of Mediterranean cuisine as you recreate this delightful taverna-style chopped Greek salad in your own kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

KITTENCAL'S FAMOUS GREEK SALAD

Kittencal's Famous Greek Salad image

Be prepared for the best Greek salad on the planet! --- plan ahead the dressing needs at least 2 or more hours to blend the flavors, I sometimes add in 1/4 cup Parmesan cheese to the dressing for a more cheesy dressing, all amounts may be adjusted to taste ---- to marinade the salad allow to sit at room temperature before serving, see bottom of instructions --- you will find this and many more of my recipes posted here http://kittencalskitchen.com/2009/04/13/kittens-famous-greek-salad/ ---also see my recipe #359292

Provided by Kittencalrecipezazz

Categories Greek

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 16

Ingredients

1 cup olive oil (can reduce to 3/4 cup)
1 extra large lemon, juice of (can use 2 lemons ( make certain that the lemon is at room temperature before squeezing)
2 -4 teaspoons dried oregano (start with 2 teaspoons)
3 teaspoons fresh minced garlic (about 2 medium cloves)
1 teaspoon dried basil
2 tablespoons red wine vinegar
1/2 teaspoon salt (or to taste)
1 teaspoon sugar
1/2 teaspoon fresh ground black pepper (or to taste)
1 large romaine lettuce, chopped (or use 2 small)
2 -3 plum tomatoes, cut in wedges (use Roma tomatoes)
1 English cucumber (peeled, seeded and chopped)
1 red onion, cut in slices
1 green bell pepper (seeded and cut into rings or sliced) (optional)
1/2 lb feta cheese, crumbled (or to taste)
1 cup kalamata olive

Steps:

For the dressing; in a processor or use a wire whisk process/whisk the olive oil with lemon juice, 2 teaspoons dried oregano, garlic, dried, basil, red wine vinegar, salt and sugar until smooth (add in more oregano and lemon juice if needed).
Season with black pepper.
Chill in fridge for a couple of hours before using to blend flavors.
Place the salad ingredients in a large bowl.
Pour dressing over; toss to combine.
If desired allow the salad to sit at room temperature for 20 minutes before serving, or you can refrigerate for 1 hour (tossing a few time during sitting time).

KITTENCAL'S MEDITERRANEAN-STYLE TAVERNA CHOPPED GREEK SALAD

Kittencal's Mediterranean-Style Taverna Chopped Greek Salad image

In Greece there are many recipes for this salad, if you love Mediterranean-style full-flavored salads then this is one I think you will really enjoy! You can omit the oil and red wine vinegar and just use the oil from the sun-dried tomatoes, but I like to add it in for extra flavor, use as much artichokes as you like, adjust all ingredients to taste, the oil-packed sun-dried tomatoes are what makes this salad so do not omit, also see my recipe#66596

Provided by Kittencalrecipezazz

Categories Vegetable

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

2 cucumbers (seeded and chopped or sliced)
3 ripe roma tomatoes, chopped
1/3 cup sun-dried tomato packed in oil (drained, diced and reserve 2 tablespoons of the oil)
quartered artichoke heart (use any amount desired)
1 small red onion, thinly sliced
1 cup kalamata olive
1 1/2 cups feta cheese, crumbled
2 tablespoons extra virgin olive oil (mixed with red wine vingar to taste)
salt & freshly ground black pepper (to taste, lots black pepper!)
dried oregano (optional and to taste)

Steps:

In a large bowl toss together cucumbers, Roma tomatoes, diced sun-dried tomatoes, 2 tablespoons of the sun-dried tomato oil, artichokes, and the red onion and olives; toss to combine.
In a small bowl whisk together the olive oil with a small amount of red wine vinegar (or to taste) drizzle over the salad.
Season with salt and lots fresh ground black pepper to taste.
Chill until ready to serve.
Just before serving sprinkle the feta cheese on top of the salad, then prinkle a small amount of dried oregano on top of the feta if desired.

Nutrition Facts : Calories 202.8, Fat 15.9, SaturatedFat 6.7, Cholesterol 33.4, Sodium 603.5, Carbohydrate 10.3, Fiber 2.1, Sugar 4.5, Protein 6.9

CHOPPED GREEK SALAD

Chopped Greek Salad image

While living in San Diego during college, I had a favorite Greek casual dining spot. Now that I'm back in my hometown, I've re-created some dishes from the Greek diner and it takes me right back. -Jennifer Tidwell, Fair Oaks, California

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 14

Ingredients

4 cups chopped romaine
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 celery ribs, sliced
1 medium tomato, chopped
1/3 cup sliced Greek olives
1/3 cup crumbled feta cheese
1/4 cup finely chopped pepperoncini
DRESSING:
2 tablespoons minced fresh basil
2 tablespoons pepperoncini juice
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

Place first 7 ingredients in a large bowl. In a small bowl, whisk together dressing ingredients. Drizzle over salad; toss to combine. Serve immediately.

Nutrition Facts : Calories 235 calories, Fat 14g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 617mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 6g fiber), Protein 7g protein. Diabetic Exchanges

CHOPPED MEDITERRANEAN SALAD RECIPE BY TASTY

Chopped Mediterranean Salad Recipe by Tasty image

Here's what you need: cucumbers, tomatoes, red onion, feta cheese, olive oil, red wine vinegar, salt, black pepper, lemon juice, kalamata olive

Provided by Claire Nolan

Categories Sides

Time 30m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 cucumbers
4 tomatoes
1 red onion
½ cup feta cheese
2 tablespoons olive oil
2 tablespoons red wine vinegar
salt, to taste
black pepper, to taste
1 tablespoon lemon juice
1 cup kalamata olive

Steps:

Peel the cucumbers. Cut into discs, and then quarter the discs. Place in a large salad bowl.
Cut tomatoes into quarters, lengthwise, and then rotate and cut into large chunks. Add to the salad bowl.
Cut the red onion in half, removing the skin, stem, and bottom. Thinly slice and add to the bowl.
Add the feta cheese, olive oil, red wine vinegar, salt, pepper, lemon juice, and olives to the salad bowl and toss gently.
Enjoy!

Nutrition Facts : Calories 288 calories, Carbohydrate 20 grams, Fat 20 grams, Fiber 4 grams, Protein 9 grams, Sugar 10 grams

GREEK-TAVERNA SALAD

Greek-Taverna Salad image

Feed a crowd with this colorful chopped Greek-Taverna salad. It can be made up to a day ahead and is perfect for a potluck as there is no lettuce to wilt, just plenty of tomatoes, bell peppers, cucumbers, fresh herbs, and feta in a vibrant, lemony dressing.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 35m

Yield Serves 8 to 10

Number Of Ingredients 15

Ingredients

1 small red onion, cut into a 1/2-inch dice (1 cup)
1/2 teaspoon minced garlic (from 1 small clove)
Kosher salt and freshly ground pepper
2 tablespoons fresh lemon juice
2 tablespoons red-wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon sugar
3/4 teaspoon dried oregano
2 tablespoons chopped fresh mint leaves
1/2 cup extra-virgin olive oil
2 pounds cocktail tomatoes, quartered (5 cups)
1 pound mini cucumbers (6 to 7), cut into 1-inch pieces (4 cups)
3 orange or yellow bell peppers, or a combination, stems, ribs, and seeds removed, cut into 1-inch pieces (5 cups)
6 ounces feta, crumbled (1 cup)
3 ounces peperoncini (3/4 cup)

Steps:

Soak onion in cold water 10 minutes; drain. Sprinkle garlic with a pinch of salt; mash into a paste with the side of a knife. Transfer to a large bowl. Whisk in lemon juice, vinegar, mustard, sugar, oregano, mint, 2 teaspoons salt, and 1/4 teaspoon pepper. Slowly whisk in oil.
Add tomatoes, stirring to fully coat in dressing. Top with cucumbers, bell peppers, feta, peperoncini, and onion. Cover and refrigerate up to 1 day. Toss to combine and evenly coat (or shake vigorously, if using a bowl with a resealable lid) just before serving.

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your salad.
Chop the vegetables into small, uniform pieces. This will help them to cook evenly and absorb the dressing.
Don't overcook the vegetables. They should be tender-crisp, not mushy.
Use a light hand with the dressing. You don't want to overpower the flavors of the vegetables.
Serve the salad immediately. This is when it will be at its best.

Conclusion:

This Mediterranean-style chopped Greek salad is a delicious and healthy dish that is perfect for a summer meal. It is easy to make and can be tailored to your own preferences. So next time you are looking for a light and refreshing salad, give this one a try. You won't be disappointed!