Best Chopped Greek Salad With Garlic Croutons Recipes

CHOPPED GREEK SALAD

Chopped Greek Salad image

This Greek salad recipe is the best! It features chopped romaine lettuce and colorful garden vegetables, plus irresistible olives, feta cheese, and a simple Greek vinaigrette. Recipe yields 6 to 8 side servings or 3 to 4 meal-sized servings (that's a lot of salad!). If you store the salad separately from the vinaigrette, it will keep well for up to 4 days.

Provided by Cookie and Kate

Categories Salad

Time 30m

Number Of Ingredients 16

Ingredients

10 ounces chopped romaine lettuce* (about 2 medium or 3 small heads, chopped)
1 pint cherry tomatoes, quartered
1 medium cucumber (about 8 ounces), seeded and chopped
1 yellow or orange bell pepper
1/2 medium red onion, chopped (about 1 cup)
1/2 cup chopped fresh parsley
1/2 cup pitted and halved Kalamata olives
6 ounces feta cheese, sliced into 1/4" cubes (about 1 1/4 cups)
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 medium cloves garlic, pressed or minced
1 teaspoon dried oregano
1 teaspoon honey or maple syrup
1/2 teaspoon salt, more to taste
Freshly ground black pepper, to taste
Pinch of red pepper flakes, for heat (optional)

Steps:

In a large serving bowl, combine the chopped lettuce, tomatoes, cucumber, pepper, onion, parsley, olives and feta. Toss the ingredients together and set aside.
To prepare the vinaigrette, combine all of the ingredients in a liquid measuring cup and whisk until blended. Taste, and add more vinegar if you'd like a more tangy dressing, or more honey for a more tame dressing.
If you'll be serving all of the salad at once, go ahead and drizzle enough dressing in to lightly coat the salad and toss to combine. I prefer to store the salad and dressing separately so I can enjoy salad for a few days. Whisk the dressing again before drizzling (if the olive oil solidifies a bit in the refrigerator, don't worry, that's normal-just let it warm up for about 5 minutes at room temperature or microwave for 10 to 20 seconds).

Nutrition Facts : ServingSize 1 side salad with 1/8th of salad dressing, Calories 246 calories, Sugar 5 g, Sodium 502.6 mg, Fat 21.7 g, SaturatedFat 5.2 g, TransFat 0 g, Carbohydrate 11.4 g, Fiber 3.3 g, Protein 4.5 g, Cholesterol 19 mg

CHOPPED GREEK SALAD WITH GARLIC CROUTONS

Chopped Greek salad with garlic croutons image

Bread salads are famous in both Italy (Panzanella), and the middle east (Fattoush). Sometimes the bread component is mixed in ahead to soak up the vegetable juices. Other times the bread is added at the last moment so it keeps some of the texture as in this recipe.Source unknown

Provided by Lynnda Cloutier

Categories Lettuce Salads

Number Of Ingredients 21

Ingredients

FOR THE GARLIC CROUTONS:
3 cups bread cubes, 3/4 inch cubes
1/3 cup extra virgin olive oil
two large cloves garlic, thinly sliced
2 tablespoons finely chopped fresh flat leaf parsley
1 teaspoon finely grated lemon zest
kosher salt and pepper
FOR THE DRESSING:
1/2 cup extra virgin olive oil
1/4 cup red or white wine vinegar or fresh lemon juice
2 tablespoons finely chopped shallots
1 teaspoon dijon mustard
1 teaspoon chopped fresh oregano
1 teaspoon mashed oil packed anchovies, 2 to 4 fillets, or to taste
kosher salt and freshly ground black pepper
TO ASSEMBLE:
4 cups gently packed baby arugula, washed and dried
three medium firm ripe tomatoes, cored, seeded, and cut into 1/2 inch dice, about 2 cups
one medium english cucumber, seeded and cut into 1/2 inch dice, about 2 cups
1 cup meaty black olives, preferably kalamata, pitted and quartered.
8 ounces firm feta, cut into 1/2 inch dice, about 1 1/2 cups

Steps:

1. for the garlic croutons: position a rack in the center of the oven and heat the oven to 375°. Put the bread cubes in a large bowl. In a small pan, heat the oil and garlic over medium heat until the garlic just begins to color, 3 to 5 minutes. Be careful garlic doesn't burn or it will become bitter. Pour the oil through a strainer onto bread cubes. Toss until the cubes are evenly coated with oil. Discard the garlic
2. Transfer to a rimmed baking sheet and toast the bread in the oven, flipping occasionally, until it's nicely Golden on all sides, about 12 minutes. The croutons should be toasty on the surface but still somewhat soft in the middle. Return them to the large bowl and while warm, toss them with the parsley, lemon zest, 1/4 teaspoons salt, and a few grinds of pepper.
3. For the dressing: in a medium bowl, whisk the olive oil with the vinegar, shallots, mustard, oregano, anchovies. Add salt and pepper to taste. Let sit for at least 10 minutes to let the flavors blend.
4. To assemble the salad: lay the arugula on a large platter and artfully arranged the tomatoes, cucumber, olives, feta, and croutons in stripes or piles on top of the arugula. Whisk the dressing to recombine and serve in a pitcher. Encourage guests to spoon elements of the salad onto their plates and drizzle on some of the dressing. Or drizzle the dressing over the salad platter just before serving. You may not need all of the dressing. Serves 6 to 8.

CLASSIC CAESAR SALAD WITH HOMEMADE CROUTONS

Classic Caesar Salad with Homemade Croutons image

This homemade Caesar salad is loaded with flavor! Cold, crunchy romaine lettuce and golden brown, toasted croutons are tossed in a briny, rich dressing, delivering a restaurant-quality meal in the comfort of your home. Serve as a side salad alongside lasagna or grilled steak and potatoes, or add a protein such as grilled salmon, chicken, or shrimp and make it a main dish.

Provided by NicoleMcmom

Categories Caesar Salad

Time 40m

Yield 6

Number Of Ingredients 17

Ingredients

½ (1 pound) loaf sourdough bread, cut into 1-inch cubes
¼ cup olive oil
¼ cup butter, melted
2 cloves garlic, pressed
1 teaspoon kosher salt
½ teaspoon ground black pepper
2 cloves garlic, pressed
3 anchovy fillets, chopped
1 teaspoon kosher salt
1 large egg yolk
2 tablespoons lemon juice
1 teaspoon Dijon mustard
½ teaspoon Worcestershire sauce
⅓ cup extra-virgin olive oil
2 tablespoons grated Parmesan cheese, or more to taste
¼ teaspoon cracked black pepper, or more to taste
3 hearts romaine - washed, chopped, and chilled

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Place bread on a rimmed baking sheet.
Whisk together oil, butter, garlic, salt, and pepper in a liquid measure. Pour mixture over the bread and toss with your hands until evenly coated. Spread bread mixture into a single layer. Bake in the preheated oven until golden brown and toasted, yet slightly soft in the center, 15 to 18 minutes, tossing croutons a few times during baking. Remove from the oven and let cool completely while you prepare the salad.
Place garlic, anchovies, and salt in a large salad serving bowl; press the mixture with a fork until a paste forms. Stir in egg yolk, lemon juice, Dijon, and Worcestershire sauce until well combined. Slowly whisk in olive oil until all is incorporated and mixture is well blended and smooth. Stir in 2 tablespoons Parmesan cheese and 1/4 teaspoon pepper. Remove about 1/4 cup of dressing and set aside for another use.
When ready to serve, add lettuce and 1/2 of the croutons to the bowl with the remaining dressing; toss until well coated. Reserve remaining croutons for another use.
Sprinkle salad with additional Parmesan and pepper if desired. Serve immediately.

Nutrition Facts : Calories 406.2 calories, Carbohydrate 26 g, Cholesterol 55.9 mg, Fat 31.3 g, Fiber 3.1 g, Protein 7 g, SaturatedFat 8.6 g, Sodium 998.1 mg

GREEK SALAD WITH CROUTONS

Greek Salad with Croutons image

I wait all year for late summer when tomatoes are freshly in season, and there's no better way to showcase them than in a Greek salad. I'm using a bright variety of tomatoes that are perfectly sweet and juicy. Plus I'll share how to make homemade, unstructured breadcrumbs you can easily add to any salad.

Provided by Nancy Silverton

Time 45m

Yield 4 servings

Number Of Ingredients 21

Ingredients

1/2 large sourdough round, about 1 to 1½ cups torn bread
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
2 pounds heirloom tomatoes, get a variety of different kinds
1 teaspoon kosher salt
1/4 cup extra-virgin olive oil
1/2 bunch basil
1/4 bunch flat-leaf parsley
8 ounces feta
2 tablespoons extra-virgin olive oil
1/2 teaspoon freshly ground black pepper
2 tablespoons dried oregano, preferably from Penzey's Spices
1/2 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1 clove garlic, grated or minced
1/4 cup red wine vinegar
1 cup extra-virgin olive oil
1 pound cucumbers, preferably Persian
1/2 red onion, cut through the core
20 Niçoise olives
1 pinch dried oregano

Steps:

Make croutons: Preheat the oven to 325 degrees F. Pull 1- to 2-inch chunks from the inside of the sourdough bread and add to a small mixing bowl (you should have about 1 to 1½ cups of bread crumbs). Drizzle with the olive oil and season with salt, mixing well with your hands to combine. Spread the bread in a single layer on a large, rimmed baking sheet and toast for 25 minutes.
Remove the croutons from the oven and set aside to cool. Marinate tomatoes: Remove and discard any stems. Cut into varying sizes, then place the cut tomatoes on a plate and season with salt. Drizzle with olive oil. Tear and scatter the basil and parsley leaves over the tomatoes.While the tomatoes are marinating, prepare the feta cheese. Drizzle the cheese with olive oil and freshly ground black pepper, and set aside.
Make the vinaigrette: Combine the dried oregano, black pepper, salt, grated garlic clove, vinegar and extra-virgin olive oil.Slice and set the cucumber aside. Quarter the onion lengthwise, and slice into thin slivers. If you have time, rinse the raw onions in ice water. Set aside.
Assemble the salad: Spoon the marinated tomatoes onto a serving platter. Dress the croutons with a little of the vinaigrette and toss to coat. Add the sliced cucumbers and onions to the croutons, then drizzle with a little more vinaigrette. Layer the mixture on top of the tomatoes. Scatter the olives around the salad, crumble the feta cheese on top, and add a little more oregano and olive oil to finish.