Best Greek Taverna Salad Recipes

Kittencal's Mediterranean-Style Taverna Chopped Greek Salad image

Provided by Kittencalrecipezazz

Categories Vegetable

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 cucumbers (seeded and chopped or sliced)
3 ripe roma tomatoes, chopped
1/3 cup sun-dried tomato packed in oil (drained, diced and reserve 2 tablespoons of the oil)
quartered artichoke heart (use any amount desired)
1 small red onion, thinly sliced
1 cup kalamata olive
1 1/2 cups feta cheese, crumbled
2 tablespoons extra virgin olive oil (mixed with red wine vingar to taste)
salt & freshly ground black pepper (to taste, lots black pepper!)
dried oregano (optional and to taste)

Steps:

In a large bowl toss together cucumbers, Roma tomatoes, diced sun-dried tomatoes, 2 tablespoons of the sun-dried tomato oil, artichokes, and the red onion and olives; toss to combine.
In a small bowl whisk together the olive oil with a small amount of red wine vinegar (or to taste) drizzle over the salad.
Season with salt and lots fresh ground black pepper to taste.
Chill until ready to serve.
Just before serving sprinkle the feta cheese on top of the salad, then prinkle a small amount of dried oregano on top of the feta if desired.

Nutrition Facts : Calories 202.8, Fat 15.9, SaturatedFat 6.7, Cholesterol 33.4, Sodium 603.5, Carbohydrate 10.3, Fiber 2.1, Sugar 4.5, Protein 6.9

Greek-Taverna Salad image

Provided by Martha Stewart

Time 35m

Yield Serves 8 to 10

Number Of Ingredients 15

1 small red onion, cut into a 1/2-inch dice (1 cup)
1/2 teaspoon minced garlic (from 1 small clove)
Kosher salt and freshly ground pepper
2 tablespoons fresh lemon juice
2 tablespoons red-wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon sugar
3/4 teaspoon dried oregano
2 tablespoons chopped fresh mint leaves
1/2 cup extra-virgin olive oil
2 pounds cocktail tomatoes, quartered (5 cups)
1 pound mini cucumbers (6 to 7), cut into 1-inch pieces (4 cups)
3 orange or yellow bell peppers, or a combination, stems, ribs, and seeds removed, cut into 1-inch pieces (5 cups)
6 ounces feta, crumbled (1 cup)
3 ounces peperoncini (3/4 cup)

Steps:

Soak onion in cold water 10 minutes; drain. Sprinkle garlic with a pinch of salt; mash into a paste with the side of a knife. Transfer to a large bowl. Whisk in lemon juice, vinegar, mustard, sugar, oregano, mint, 2 teaspoons salt, and 1/4 teaspoon pepper. Slowly whisk in oil.
Add tomatoes, stirring to fully coat in dressing. Top with cucumbers, bell peppers, feta, peperoncini, and onion. Cover and refrigerate up to 1 day. Toss to combine and evenly coat (or shake vigorously, if using a bowl with a resealable lid) just before serving.