realistic recipes for a nutritious kitchen

Greek Style Salad

Greek Salad

Greek Salad – Clean & Delicious®

Greek Salad is one of my favorites.   It doesn’t require any fancy ingredients – you can get everything right at your grocery store and if you do a little pre-preppin’, this dish is really just “assembly only.”

I would however urge you to get a GOOD feta cheese, not the pre-crumbled or low fat versions.  A nice, fresh, creamy, tangy feta can really make this salad.  I find that the low-fat, pre-crumbled fetas are kind of rubbery and tasteless and really a waste of time (but hey, that’s just me).

Because I almost always cook up some chicken on the weekend for a quick lunch or dinner option, Beng and I topped our salads with some “Very Greek Grilled Chicken” (a recipe that I got from Kalyn’s Kitchen) that I made earlier in the week.  This salad would also be awesome with some grilled shrimp.  Adding a little protein over the top really turns this into a main course (you could also serve some pita and hummus to really take it over the top).

One last thing, when it comes to salad dressing, the classic vinaigrette is three parts oil to one part vinegar (or acid) but I prefer one part oil to two parts vinegar.  It makes for an overall lighter dressing, and I don’t miss the extra oil at all. If you are used to making the classic dressing, you may find my style a little thinner, so feel free to experiment with the counts.

Enjoy.

Greek Style Salad

Yield: Serves 4

Prep Time: 15 minutes

Cook Time: 0 minutes

Total Time: 15 minutes

Ingredients:

Salad

  • 2 hearts of romaine, chopped
  • 1 bell pepper, chopped
  • 1/4 red onion, thinly sliced
  • 1/2 can of chickpeas (garbanzo beans)
  • ¼ cup pepperoncini peppers
  • ¼ cup kalamata olives, sliced in half
  • ½ cup of cherry tomatoes
  • 1/2 cucumber, chopped
  • 1/4 cup feta cheese, crumbled

Dressing

  • 2 tsp. dried oregano
  • 1/2 cup lemon juice
  • ¼ cup extra virgin olive oil
  • 1 garlic clove, minced
  • Salt and pepper

Directions:

Dressing
Combine your garlic, oregano, and lemon juice in a small bowl.  Slowly whisk in the olive oil and season with salt and pepper.  Set aside until you are ready to use.

Salad
Once you have all of the ingredients chopped up, this salad is pretty much assembly only.

Place your romaine in a large bowl or serving dish and top with veggies and feta cheese.  Drizzle your salad dressing over the top right before you are ready to eat and enjoy!!

Serves 4.

Nutritional Analysis

1/4 of the salad with 2 tbsp of dressing:
Calories: 215; Total Fat: 14.6g; Saturated Fat: 3g; Cholesterol: 8mg; Sodium: 333mg; Carbohydrate: 19.6g; Dietary Fiber: 3.8g; Sugars: 5.1g; Protein: 5.1g

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7 Responses to “Greek Style Salad”

  1. #
    1
    Amy — August 14, 2009 @ 10:16 am

    This sounds great, Dani. Being from LA originally myself, i hear you on the salad thing.

    As for the skillet meal, I always think caraway goes great with cabbage! Or you could just make saurkraut with the shredded cabbage :)

  2. #
    2
    Kalyn — August 14, 2009 @ 1:54 pm

    How fun that I clicked in to say how delicious that salad looked, and then saw that you had made my Very Greek Grilled Chicken too. Glad you liked it.

    Could not agree more about the advice to get a good brand of Feta. Personally I’m very partial to French sheeps milk feta (I get it at Costco!)

  3. #
    3
    Kevin — August 15, 2009 @ 6:45 am

    Nice looking greek salad! I like the addition of the chickpeas.

  4. #
    4
    brian b. — August 15, 2009 @ 3:59 pm

    I Love greek food and always wanting to try something new!

    I can’t wait to try your recipes!

  5. #
    5
    Carol — August 15, 2009 @ 5:08 pm

    Inside Out Cabbage Rolls
    1 lb ground beef
    1 lg onion, chopped
    1 lg green pepper, chopped
    1 sm cabbage, chopped
    10 oz can diced tomatoes and chiles
    1 cup beef broth
    8 oz pizza sauce
    1 cup cooked brown rice OR 1 can black beans, drained
    1/2 cup shredded cheddar

    Cook the beef, onion and green pepper. Drain. Stir in the cabbage, broth, tomatoes and sauce. Reduce heat; cover and simmer for 20 to 25 minutes, stirring occasionally. Stir in rice or beans. Remove from heat. Sprinkle with cheese. Serve when cheese melts.

  6. #
    6
    Dani — August 18, 2009 @ 1:32 pm

    Amy – Ahhh.. thanks for the ideas!

    Kalyn – I love so many of your recipes… your blog is right up my alley!

    Kevin – Thanks. I love the chickpeas too.

    Brian b. – Thanks.

    Carol – Sounds delish! Thanks for sharing:).

  7. #
    7
    Shannon — August 25, 2009 @ 6:27 pm

    i know i’m way late on this post, but rachel ray’s stuffed cabbage soup is a quicker way to stuffed cabbage that i’ve made a few times :) fyi… it makes a TON, as do most of her recipes!

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