Best Greek Salad Skewers With Anchovy Aioli Recipes

Skewered Greek Salad image

Provided by Giada De Laurentiis

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 10

24 grape or small cherry tomatoes
3 ounces feta cheese, cut into 12 (1/2-inch) cubes
12 pitted kalamata olives
1/2 small red or sweet onion, cut into 12 (1/2-inch) pieces
2 teaspoons chopped fresh oregano leaves
2 teaspoons lemon juice
2 teaspoons red wine vinegar
2 teaspoons chopped fresh oregano leaves
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper

Steps:

For the Skewers: Thread the skewers starting with a tomato, then a piece of feta cheese, an olive, a piece of onion and finish with another tomato. Repeat with the remaining ingredients.
For the Vinaigrette: In a small bowl, mix together the lemon juice, red wine vinegar and oregano. Whisk in the olive oil until the mixture thickens. Season with salt and pepper, to taste.
Arrange the skewers on a serving platter. Spoon the vinaigrette over the skewers and sprinkle with the chopped oregano.

Anchovy Aioli image

Provided by Tyler Florence

Categories condiment

Time 15m

Number Of Ingredients 10

2 cloves garlic, peeled and minced
Extra-virgin olive oil
1 tablespoon water
Kosher salt
Freshly ground black pepper
1 jumbo egg yolk
1 lemon, juiced
1/2 cup extra-virgin olive oil
2 anchovy fillets
1/2 cup sour cream

Steps:

Add the garlic, egg, anchovy, lemon juice, salt and pepper in a blender and process. Pour in the olive oil in a slow, steady stream until the aioli emulsifies. Fold in sour cream and adjust seasoning with salt and pepper.

Greek Salad Skewers image

Provided by MarraMamba

Categories < 15 Mins

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 6

one-quarter English cucumber
kosher salt & freshly ground black pepper
1/4 lb feta cheese, cut into 16 small cubes
8 pitted kalamata olives, halved
8 ripe cherry tomatoes, halved (or grape tomatoes)
2 tablespoons extra virgin olive oil

Steps:

Cut four 1/2-inch-thick diagonal slices from the cucumber and then quarter each slice. Set the cucumber pieces on a large serving platter and season with 1/4 teaspoons each salt and pepper.
Top each with a piece of feta and then an olive half. Stab a toothpick through a tomato half and then thread through one of the cucumber stacks, pushing the toothpick down to secure it. Drizzle with the olive oil, sprinkle with some more black pepper, and serve.

Greek Salad With Anchovies for Two image

Provided by KerfuffleUponWincle

Time 17m

Yield 2 serving(s)

Number Of Ingredients 15

3 tablespoons lemon juice
2 tablespoons olive oil
1/2 teaspoon minced garlic
1/2 teaspoon dried oregano
1/8 teaspoon salt
1/4 teaspoon fresh ground pepper
4 romaine lettuce leaves (torn or cut into small pieces)
1 large tomatoes (cut into large chunks, two small Kumatos preferred)
1/2 large English cucumber (cut into small chunks)
2/3 cup canned chick-peas (rinsed)
3 tablespoons crumbled feta cheese
2 tablespoons thinly sliced sweet onions
2 tablespoons sliced pitted kalamata olives
4 ounces canned anchovies (packed in olive oil or water, drained and blotted dry on paper towel)
pita bread (optional)

Steps:

Whisk lemon juice, oil, garlic, oregano, salt and pepper in a medium bowl until well combined.
Add lettuce, tomatoes, cucumber, chickpeas, feta, onion and olives; gently toss to combine.
Divide the salad between 2 plates and top with anchovies.
Can be eaten with warm pita breads, if desired.