How do you make the best greek salad???

Answer 1

hi im greek so i tell you how to make the best greek salad
PLEASE NOTE GREEK SALAD DOES NOT CONSIST OF LETTUCE.

chopped tomatoes (firm and red )lots of tomatoes as this is the main ingredient
onion slices
green pepper rings
not crumbled feta cheese but big chunks of it
black olives

In a salad bowl cut the tomatoes in bit size piece add to bowl
on top of that add the onion slices green pepper rings and the chuncks of feta cheese(must be real greek feta) through in a handful of black olives. spinkle with salt and oregano.
now please note greek salad is never tossed it is left in the bowl as is.
now get hold of a good virgin olive oil and pour not drizzle it over the salad. leave in fridge for about 10min. and the enjoy with a good loaf of crusty bread and some greek wine. a meal on its own. goodluck and best wishes from Greece.

sorry forgot the cumcumber slices but this can be made with or without them.

Answer 2

Simple is best, and I prefer the 'village' greek salad...big chunks of everything. Simply chop up red onion, tomato, cucumber and yellow pepper - in one inch chunks. Add kalamata olives and crumble feta cheese. From there...select a GREAT greek salad dressing from the grocery store. Fast and easy and DELICIOUS!

Answer 3

INGREDIENTS
1 head romaine lettuce- rinsed, dried and chopped
1 red onion, thinly sliced
1 (6 ounce) can pitted black olives
1 green bell pepper, chopped
1 red bell pepper, chopped
2 large tomatoes, chopped
1 cucumber, sliced
1 cup crumbled feta cheese
6 tablespoons olive oil
1 teaspoon dried oregano
1 lemon, juiced
ground black pepper to taste
DIRECTIONS
In a large salad bowl, combine the Romaine, onion, olives, bell peppers, tomatoes, cucumber and cheese.
Whisk together the olive oil, oregano, lemon juice and black pepper. Pour dressing over salad, toss and serve.

Answer 4

only lay each thing out on a lettuce-lined tray and upload another stuff too, so it is extra like an anti pasta platter. Slices cukes, cherry tomatoes, chunks of feta, olives (different varieties for activity), some waiting-made filled grape leaves, some rolled up salami ... drizzle the completed factor with some sturdy olive oil. according to probability some form of marinated eggplant. upload some pita chips and you'd be sturdy to circulate.

Answer 5

The most important part is to make your own dressing. It's not to complicated. Olive oil, Red wine vinegar, oregano, and anchovies.

Answer 6

Good romaine lettuce, whole black olives, feta cheese, thinly sliced red onion, banana peppers(pickled), and I love balsamic vinegar dressing, oh yeah, and some croutons.

Answer 7

Here are two totally different styles hope they interest you...

Grecian Garden Toss
Ingredients:
Croutons
4 cups French bread cubes (half of an 8-ounce loaf)
1/4 cup Italian dressing (not creamy)

Salad
2 medium cucumbers, sliced
1/2 medium red onion, coarsely chopped
2 plum tomatoes, diced
1 can (4 ounces) pitted ripe olives
1/2 cup (2 ounces) crumbled feta cheese
1/2 cup Italian dressing


Directions:
1.Preheat oven to 375°F. For croutons, cut bread into 1-inch cubes using Serrated Bread Knife. Combine bread cubes and dressing in Classic Batter Bowl; mix well.
2.Spread evenly on flat Baking Stone. Bake 11-13 minutes or until golden brown. Let cool on Baking Stone 10 minutes.
3.For salad, place vegetables and cheese in serving bowl. Pour dressing over vegetables; toss gently. Serve with croutons.
Yield: 16 servings

Mediterranean Orzo Salad
Ingredients:
1 pound asparagus spears, trimmed
1 large red bell pepper, cut into 1-inch wedges
1 medium red onion, sliced into 1/2-inch wedges
1 tablespoon olive oil
2 garlic cloves, pressed
Salt and coarsely ground black pepper (optional)
3/4 cup uncooked orzo pasta
1 can (15 ounces) garbanzo beans, drained and rinsed
1 package (4 ounces) crumbled feta cheese
1/2 cup pitted whole kalamata olives
1/4 cup snipped fresh parsley
1/4 cup prepared Greek vinaigrette dressing
Romaine lettuce leaves (optional)


Directions:
1.Preheat oven to 450°F. Combine asparagus, bell pepper, onion and oil in Stainless (6-qt.) Mixing Bowl. Press garlic into mixing bowl using Garlic Press; toss to coat using Mix ‘N Scraper®. Season with salt and black pepper, if desired.
2.Spread vegetables in a single layer on Large Bar Pan. Bake 25-30 minutes or until vegetables are tender and golden brown. Remove from oven to Stackable Cooling Rack; cool completely. Cut asparagus and bell pepper into 1-inch pieces.
3.Meanwhile, prepare orzo according to package directions in Small (2-qt.) Saucepan; drain and rinse under cold running water in small Colander. Place orzo in Stainless (4-qt.) Mixing Bowl. Add vegetable mixture, beans, feta cheese, olives, parsley and salad dressing; toss gently. Serve at room temperature or cover and refrigerate until ready to serve. Serve over lettuce leaves, if desired.
Yield: 4 servings

Nutrients per serving: Calories 460, Total Fat 21 g, Saturated Fat 6 g, Cholesterol 25 mg, Carbohydrate 55 g, Protein 16 g, Sodium 980 mg, Fiber 8 g

Diabetic exchanges per serving: 3 starch, 1 medium-fat meat, 3 fat (3 carb)

Cook’s Tips: Vegetables can be roasted up to 2 hours ahead. Let stand at room temperature until you're ready to use them.

Orzo is a tiny, rice-shaped pasta, which can be found in the pasta section of most grocery stores.

To trim asparagus, snap off and discard tough stem ends.

Italian dressing can be substituted for the Greek vinaigrette dressing, if desired.

Answer 8

Make the "italian dressing" with olive oil and add it to assorted veggies and olives and lots of parsley.