Best Classic Greek Salad Recipes

CLASSIC GREEK SALAD

Steps:

• Soak the red onion in a bowl of heavily salted ice water, 15 minutes.
• Meanwhile, whisk the vinegar, lemon zest and juice, honey, dried oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Whisk in the olive oil in a slow, steady stream until emulsified. Add the tomatoes and olives and toss. Peel the cucumbers, leaving alternating strips of green peel. Trim the ends, halve lengthwise and slice crosswise, about 1/2 inch thick; add to the bowl with the tomatoes. Drain the red onion, add to the bowl and toss. Drain the feta and slice horizontally into 4 even rectangles. Divide the salad among plates. Top with the feta and oregano; drizzle with olive oil and season with pepper. Photograph by Johnny Miller

CLASSIC GREEK SALAD

Steps:

• Combine the vinegar, lemon juice, oregano, and salt and pepper to taste in a small bowl and whisk together. Add the oil in a steady stream, whisking constantly.
• Combine the lettuce, onion, bell pepper, tomato, cucumber, olives and feta in a large salad bowl. Pour the dressing over and toss until all of the ingredients are well coated. Taste and adjust the seasonings, adding more salt or lemon juice as desired.

CLASSIC GREEK SALAD TOPPED WITH GRILLED CALAMARI SKEWERS

Steps:

• Soak 20 wooden skewers in water for about 20 minutes. Rinse the calamari tubes and pat dry. Split the bodies from top to bottom so you have 2 triangular pieces. Thread a soaked skewer through the length of each piece. Put the skewers on a platter and set aside. To make the vinaigrette, whisk together the oil, vinegar, garlic, dried and fresh oregano, thyme and lemon juice; season with salt and pepper. Pour 1/2 of the vinaigrette over the calamari; set the other 1/2 aside while you make the salad.
• In a large bowl, add the tomatoes, onion, cucumber, cheese, olives, and romaine. Pour the remaining vinaigrette over the salad and toss to combine. Let marinate while you grill the calamari.
• Heat the grill or a grill pan and oil it lightly. Grill the calamari for 2 minutes on each side, no longer or they will be tough. To serve, put the salad onto a large platter and top it with the calamari skewers. Garnish with fresh oregano leaves and lemon wedges.

MAROULOSALATA (CLASSIC GREEK LETTUCE SALAD)

Steps:

• Mix the oil and vinegar together in a bowl, add the salt and pepper, to taste.
• Combine the ingredients and toss with the dressing, and serve immediately. This salad should be crunchy, not soggy.

CLASSIC GREEK SALAD TOPPED WITH GRILLED CALAMARI SKEWERS

Steps:

• Soak 20 wooden skewers in water for about 20 minutes.
• Rinse the calamari tubes and pat dry.
• Split the bodies from top to bottom so you have 2 triangular pieces.
• Thread a soaked skewer through the length of each piece. Put the skewers on a platter and set aside.
• To make the vinaigrette, whisk together the oil, vinegar, garlic, dried and fresh oregano, thyme and lemon juice; season with salt and pepper.
• Pour 1/2 of the vinaigrette over the calamari; set the other 1/2 aside while you make the salad.
• In a large bowl, add the tomatoes, onion, cucumber, cheese, olives, and romaine.
• Pour the remaining vinaigrette over the salad and toss to combine. Let marinate while you grill the calamari.
• Heat the grill or a grill pan and oil it lightly.
• Grill the calamari for 2 minutes on each side, no longer or they will be tough.
• To serve, put the salad onto a large platter and top it with the calamari skewers.
• Garnish with fresh oregano leaves and lemon wedges.

CLASSIC GREEK CHICKEN SALAD

Steps:

• Combine first 6 ingredients in large salad bowl.
• Add dressing; toss to coat.
• Sprinkle with cheese.

CLASSIC GREEK SALAD

Steps:

• Mix the dressing. Mix the salad ingredients and toss with dressing to coat. Serve with toasted pita bread.
• Optionally, include a cucumber either sliced (I peel leaving stripes of green and then slice, looks pretty). Can substitute pimento stuffed salad olives. For best results use sheep's milk feta.

CLASSIC GREEK SALAD

Steps:

• 1. I didn't list quantities because you can make this for one or a crowd.
• 2. Tear the lettuce leaves. Ditto the Endive if using, un-jar the Olives and Pepperoncini Peppers. Slice the tomatoes, onions and cucumber. Slice and cube the Feta Cheese.
• 3. Add Anchovy fillets. If for one -- Arrange Artfully. If for a crowd, mix gently. Plate up and add Salad Dressing of choice. Note: My two preferences for dressing.
• 4. Serve with Crackers, Bread Sticks or sliced French or Italian Bread. To keep it in the family you could serve with warm Pita Bread lightly buttered.
• 5. Note: The marinade I use for my "Greek Steak", which see, is an excellent dressing for this and is my choice. With a little added vinegar, your choice.
• 6. Hint: I reserve the remaining Anchovies for Pizza or my "Bagna Cauda", which see. The Greeks aren't the only ones that tolerate Anchovies.