Best Greek Salad By Faith Hill Recipes

GREEK SALAD

Greek Salad image

Try Ina Garten's fresh Greek Salad recipe from Barefoot Contessa on Food Network for a colorful veggie dish that's studded with salty olives and feta cheese.

Provided by Ina Garten

Categories appetizer

Time 50m

Yield 6 servings

Number Of Ingredients 14

Ingredients

1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick
1 red bell pepper, large-diced
1 yellow bell pepper, large-diced
1 pint cherry or grape tomatoes, halved
1/2 red onion, sliced in half-rounds
1/2 pound feta cheese, 1/2-inch diced (not crumbled)
1/2 cup calamata olives, pitted
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup good red wine vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil

Steps:

Place the cucumber, peppers, tomatoes and red onion in a large bowl.
For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Pour the vinaigrette over the vegetables. Add the feta and olives and toss lightly. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.

GREEK SALAD BY FAITH HILL

Greek Salad by Faith Hill image

Make and share this Greek Salad by Faith Hill recipe from Food.com.

Provided by Judikins

Categories Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

4 large romaine lettuce hearts, torn
2 cups feta cheese, crumbled
2 English cucumbers, chopped
2 tomatoes, chopped
1 green bell pepper, seeded, ribs removed and cut into strips
1 red bell pepper, seeded, ribs removed and cut into strips
1 yellow pepper, seeded, ribs removed and cut into strips
1 medium red onion, chopped
kalamata olive, pitted
green olives, pitted
anchovy (optional)
extra virgin olive oil
balsamic vinegar
coarse salt & freshly ground black pepper
1 lemon (for garnish)

Steps:

Get out your loveliest large deep platter.
Arrange feta, cucumbers, tomatoes, each pepper, onion, each type of olive and anchovies, if using, in rows on top of the lettuce.
In a small bowl, shisk together oil and vinegar; season with salt and pepper. Drizzle over salad just before serving.
I buy domas at the deli and place a few of them on the try as well.

Nutrition Facts : Calories 381.3, Fat 18.5, SaturatedFat 11.6, Cholesterol 66.8, Sodium 897.2, Carbohydrate 43.3, Fiber 17.8, Sugar 17.8, Protein 21.5

FAITH HILL'S GREEK SALAD

Faith Hill's Greek Salad image

This recipe for delicious greek salad is courtesy of country-music sensation Faith Hill.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 15

Ingredients

4 large hearts romaine lettuce, torn
2 cups feta cheese, crumbled
2 English cucumbers, chopped
2 tomatoes, preferably heirloom, chopped
1 green bell pepper, seeded, ribs removed, and cut into strips
1 red bell pepper, seeded, ribs removed, and cut into strips
1 yellow bell pepper, seeded, ribs removed, and cut into strips
1 medium red onion, chopped
Kalamata olives, pitted
Green olives, pitted
Anchovies (optional)
Extra-virgin olive oil
Balsamic vinegar
Coarse salt and freshly ground black pepper
Store-bought stuffed grape leaves (optional)

Steps:

Place lettuce on a large, deep oval platter. Arrange feta, cucumbers, tomatoes, each pepper, onion, each type of olive, anchovies, and grape leaves, if using, in rows on top of the lettuce.
In a small bowl, whisk together oil and vinegar; season with salt and pepper. Drizzle over salad just before serving.

GREEK SALAD

Greek salad image

Make a fresh and colourful Greek salad in no time. It's great with grilled meats at a barbecue, or on its own as a veggie main

Provided by Good Food team

Categories Dinner, Lunch, Main course, Side dish

Time 15m

Yield Serves 4 as a side - easily doubled for main course

Number Of Ingredients 7

Ingredients

4 large vine tomatoes, cut into irregular wedges
1 cucumber, peeled, deseeded, then roughly chopped
½ a red onion thinly sliced
16 Kalamata olives
1 tsp dried oregano
85g feta cheese, cut into chunks (barrel matured feta is the best)
4 tbsp Greek extra virgin olive oil

Steps:

Place 4 large vine tomatoes, cut into wedges, 1 peeled, deseeded and chopped cucumber, ½ a thinly sliced red onion, 16 Kalamata olives, 1 tsp dried oregano, 85g feta cheese chunks and 4 tbsp Greek extra virgin olive oil in a large bowl.
Lightly season, then serve with crusty bread to mop up all of the juices.

Nutrition Facts : Calories 270 calories, Fat 24 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 2.64 milligram of sodium