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Greek salad

Greek salad


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  • 3 tomatoes
  • 1 cucumber
  • 1 onion
  • 200 g feta cheese
  • 10 black olives
  • 1 tablespoon lemon juice
  • 4 tablespoons olive oil
  • oregano salt and pepper to taste
  • 1 Greek knorr dressing envelope

Servings: 2

Preparation time: less than 30 minutes

RECIPE PREPARATION Greek salad:

Wash the tomatoes, dry and cut into four;

Peel a cucumber and cut it into cubes;

Onions are cleaned and finely chopped;


put all the vegetables in a bowl, salt, pepper and mix carefully;

Add diced cheese and pitted olives;

Sprinkle with oregano and leave to cool for 10 minutes;

When serving, add lemon juice mixed with olive oil or a sachet of knor dressing.


Greek chicken salad

Do you want to eat a salad like at a restaurant, but at home? This Greek chicken salad is full of flavor and easily serves the purpose of making half of your portion of vegetables, respectively lettuce, tomatoes and cucumbers.

Preparation time: 15 minutes 4 servings

250 g salad (Romanian or other type)

1 medium cucumber, peeled and cut into slices

2 sliced ​​rum tomatoes (those are oval and fleshy tomatoes)

16 seedless calamata olives, cut in half

1/2 small red onion, finely chopped

40 g feta cheese with low fat content, crushed pieces

280 g cooked chicken breast, cut into slices

16 chips from integral glue (see below how to prepare)

3 tablespoons olive oil

1/4 teaspoon Dijon mustard

1/8 teaspoon ground pepper

1. Put in a medium bowl and mix all the salad ingredients except the pieces of glue.

2. In a small bowl, mix the dressing ingredients. The easiest way is to put them in a jar with a lid and mix them by shaking the jar.

3. Pour the dressing over the salad and mix.

4. Serve the salad with the chips from the stick or break them and sprinkle them over the salad.

Advice: You can prepare your own chips from the stick. Take a stick of wholemeal flour, cut it in half and then each half into 4 equal parts. Unwrap the cut pieces of glue to get 16 pieces. Spread them on an oven tray and spray with olive oil. Turn the pieces over and apply a little olive oil on the other side as well. If you want you can sprinkle the paprika over them. Bake them in the oven at 190 degrees Celsius for about 10 minutes, or until they become crispy.

Nutritional information / portion

16g carbohydrates Calories 340kcal Protein 25g Total fat 20g Saturated fat 3.8g Carbohydrates 3g Fiber 4g Cholesterol 65mg Salt 385mg Potassium 535mg


Greek chicken salad

Do you want to eat a salad like at a restaurant, but at home? This Greek chicken salad is full of flavor and easily serves the purpose of making half of your portion of vegetables, respectively lettuce, tomatoes and cucumbers.

Preparation time: 15 minutes 4 servings

250 g salad (Romanian type or other type)

1 medium cucumber, peeled and cut into slices

2 sliced ​​rum tomatoes (those are oval and fleshy tomatoes)

16 seedless calamata olives, cut in half

1/2 small red onion, finely chopped

40 g feta cheese with low fat content, crushed pieces

280 g cooked chicken breast, cut into slices

16 chips from integral glue (see below how to prepare)

3 tablespoons olive oil

1/4 teaspoon Dijon mustard

1/8 teaspoon ground pepper

1. Put in a medium bowl and mix all the salad ingredients except the pieces of glue.

2. In a small bowl, mix the dressing ingredients. The easiest way is to put them in a jar with a lid and mix them by shaking the jar.

3. Pour the dressing over the salad and mix.

4. Serve the salad with the chips from the stick or break them and sprinkle them over the salad.

Advice: You can prepare your own chips from the stick. Take a stick of wholemeal flour, cut it in half and then each half into 4 equal parts. Unwrap the cut pieces of glue to get 16 pieces. Spread them on an oven tray and spray with olive oil. Turn the pieces over and apply a little olive oil on the other side as well. If you want you can sprinkle the paprika over them. Bake them in the oven at 190 degrees Celsius for about 10 minutes, or until they become crispy.

Nutritional information / portion

16g carbohydrates Calories 340kcal Protein 25g Total fat 20g Saturated fat 3.8g Carbohydrates 3g Fiber 4g Cholesterol 65mg Salt 385mg Potassium 535mg


Ingredients Lettuce in three dressing options

Simple Dressing Ingredients with Lemon Oil and Juice

  • 30-100 ml. oil & # 8211 either extra virgin olive oil or a combination of olive oil and another oil with a neutral taste. You can put more or less oil, according to taste, but know that the oil is the one that fixes the flavors to the lettuce leaves.
  • juice from half a lemon & # 8211 is added to taste
  • salt
  • pepper

Dressing ingredients with honey and mustard

  • 1 tablespoon mustard & # 8211 Dijon is recommended, that mustard with whole grains. I like it a lot but the others in the family don't, so this time I used normal mustard, the family's mustard.
  • 1 teaspoon of honey & # 8211 as fluid as possible to melt quickly in the vinaigrette. My honey was sweetened and I preferred not to heat it anymore. I had to shake the jar with the vinaigrette more until I made sure it blended with the rest of the ingredients.
  • 50-90 ml. Lemon juice & # 8211 can be adjusted to taste
  • 100 ml. & # 8211 oil either extra virgin olive oil or a combination of olive oil and another neutral tasting oil
  • salt to taste
  • pepper to taste

Ingredients Lettuce in three dressing options

Simple Dressing Ingredients with Lemon Oil and Juice

  • 30-100 ml. oil & # 8211 either extra virgin olive oil or a combination of olive oil and another oil with a neutral taste. You can put more or less oil, according to taste, but know that the oil is the one that fixes the flavors to the lettuce leaves.
  • juice from half a lemon & # 8211 is added to taste
  • salt
  • pepper

Dressing ingredients with honey and mustard

  • 1 tablespoon mustard & # 8211 Dijon is recommended, that mustard with whole grains. I like it a lot but the others in the family don't, so this time I used normal mustard, the family's mustard.
  • 1 teaspoon of honey & # 8211 as fluid as possible to melt quickly in the vinaigrette. My honey was sweetened and I preferred not to heat it anymore. I had to shake the jar with the vinaigrette more until I made sure it blended with the rest of the ingredients.
  • 50-90 ml. Lemon juice & # 8211 can be adjusted to taste
  • 100 ml. & # 8211 oil either extra virgin olive oil or a combination of olive oil and another neutral tasting oil
  • salt to taste
  • pepper to taste

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(5 points / total votes: 40)

dana 8 years ago - 27 June 2009 16:00

Re: Greek salad

good sooper..salad is the ideal food for summer ..
to as many recipes as possible. x

adriana 8 years ago - June 29, 2009 12:30 p.m.

Re: Greek salad

I work at a restaurant in Greece and I make salad from it many times a day. it is called horiatiki and in addition to these ingredients it also has green pepper: D

Ioana 8 years ago - June 29, 2009 12:36 PM

Re: Greek salad

I know, but I don't eat raw peppers. yet. I still hope that I have overcome many culinary phobias, I am waiting for that to pass as well

diana h 8 years ago - 30 June 2009 14:24

Re: Greek salad

ioana, I have an idea, maybe you can use roasted peppers instead of raw ones and so you add a certain baking flavor to this healthy summer salad. I'll try it these days too, but I don't know if I'll add oregano, I'm not used to its aroma.

Ioana 8 years ago - June 30, 2009 14:45

Re: Greek salad

I really had baked peppers when I made it, I made an eggplant salad with baked peppers and feta, but I didn't think to put it in a Greek salad. That's a good idea, thank you
instead of oregano, try with a little parsley and chopped basil (fresh) to give color and aroma to the dressing.

adry 8 years ago - 30 June 2009 18:42

Re: Greek salad

Wonderful. I love this salad too! It's so refreshing.

ramisimion 8 years ago - 8 July 2009 21:29

Re: Greek salad

I used to prepare Greek salad very often but occasionally I only put dried basil, tonight I prepared it with oregano, it's something else, more fragrant, more refreshing.

Ioana 8 years ago - 9 July 2009 11:29

Re: Greek salad

Although basil is more fragrant than fresh oregano, when it dries it loses its aroma, while oregano is more fragrant when dry.

ubu.roi 7 years ago - March 23, 2010 19:56

Re: Greek salad

As Adriana says above, the Greeks call it horiatiki, meaning village, or peasant

alice 7 years ago - 13 May 2010 14:00

Re: Greek salad

I learned the recipe from my mother, who went to Greece. I didn't kill myself with cheese, I didn't eat much tomatoes either, but this salad made me ready, it's very good for my diet, especially in the evening.

Simona-Adina Hotea 7 years ago - 13 July 2010 14:07

Re: Greek salad

Welcome back, Ioana! Looks like we were on vacation all of a sudden (I was going to say together).
Greek salad has been my favorite for about 20 years! That's when I first tasted it at my cousin's, who had just returned from a trip to Greece, and I was forever enchanted by her. Sometimes I "improve" it with an ingredient, like this, for the love of art. By the way, Diana H., you can try dill if you don't like oregano. it's something.

Ioana 7 years ago - July 13, 2010 18:30

Re: Greek salad

simona, that's what I've been thinking about since I came here. I even brought the girl from Crete and now it looks exactly like theirs. you should know that I also saw that some Greeks put lettuce, peppers or capers in the salad.

ramisimion 6 years ago - 16 February 2011 11:53

Re: Greek salad

it's winter and cold, but last night on the way home I felt like a Greek salad. it was a perfect dinner, sometimes requiring the body and vegetables.

Ioana 6 years ago - 16 February 2011 12:08

Re: Greek salad

rami, I understand you, we ate 1 kg of carrots and 1/2 kg of pumpkin and raw beets on the weekend, just marinated.

cosmina 6 years ago - 9 December 2011 05:09

Re: Greek salad

I was in Greece and I ate this salad. I fell in love on the spot. now I remembered her because of you and tomorrow I will prepare her
ms beautiful

maria 5 years ago - 26 November 2012 20:42

Re: Greek salad

What praise for this salad, you write you give an answer, it's a simple Romanian everyday salad just k put cheese, alas we can only what Greek salad

Simona-Adina Hotea 5 years ago - 26 November 2012 22:40

Re: Greek salad

Maria, you see you're lost!

CRISTINEL 4 years ago - June 29, 2013 16:20

Re: Greek salad

REALLY IT'S GREEK / IF IT'S COOKING THERE / COOKING IN ROMANIA IS ROMANIAN. ALL DAY/. BECAUSE YEAR ROMANIA WILL NEVER REACH. FETA CHEESE. THE GIRL OF ROMANIA IS ANY ONLY GIRL NOT SHAMEFUL. FALSE. THIS IS "VETA '" / "GETA" / "ZETA".
"FETA". ORIGINALLY I EAT ONLY ON THE ISLAND "CRETE" IN THE BEAUTY OF THE CITY "IERAPETRA" AND HOMEMADE SALAD. OF ROMANCE. WHAT THEY WORKED ON SOLAR ... WITH VEGETABLES. GOD A GOODNESS. OLIVE OIL I WAS SURE IT WAS OLIVE. AND CAPERE. NATURAL SUTA LA SUTA. ADOR CRETE / ADOR GREECE. NEXT DATE I WILL DESCRIBE THE "TROUBLE GALA $ TELE..PORCESC ..
A GOODNESS. I ate and broke until I saw the next day that the leaves were gathering. the one who gives the grandmother the pigs. a delicacy. on PARALIA.


Greek chicken salad

Do you want to eat a salad like at a restaurant, but at home? This Greek chicken salad is full of flavor and easily serves the purpose of making half of your portion of vegetables, respectively lettuce, tomatoes and cucumbers.

Preparation time: 15 minutes 4 servings

250 g salad (Romanian type or other type)

1 medium cucumber, peeled and cut into slices

2 sliced ​​rum tomatoes (those are oval and fleshy tomatoes)

16 pitted calamus olives, cut in half

1/2 small red onion, finely chopped

40 g feta cheese with low fat content, crushed pieces

280 g cooked chicken breast, cut into slices

16 chips from integral glue (see below how to prepare)

3 tablespoons olive oil

1/4 teaspoon Dijon mustard

1/8 teaspoon ground pepper

1. Put in a medium bowl and mix all the salad ingredients except the pieces of glue.

2. In a small bowl, mix the dressing ingredients. The easiest way is to put them in a jar with a lid and mix them by shaking the jar.

3. Pour the dressing over the salad and mix.

4. Serve the salad with the chips from the stick or break them and sprinkle them over the salad.

Advice: You can prepare your own chips from the stick. Take a stick of wholemeal flour, cut it in half and then each half into 4 equal parts. Unwrap the cut pieces of glue to get 16 pieces. Spread them on an oven tray and spray with olive oil. Turn the pieces over and apply a little olive oil on the other side as well. If you want you can sprinkle the paprika over them. Bake them in the oven at 190 degrees Celsius for about 10 minutes, or until they become crispy.

Nutritional information / portion

16g Carbohydrates Calories 340kcal Protein 25g Total Fat 20g Saturated Fat 3.8g Carbohydrates 3g Fiber 4g Cholesterol 65mg Salt 385mg Potassium 535mg


How to make Greek salad with grilled chicken breast

1. Cook the chicken quickly and evenly

First you need to choose the right chicken pieces.

Keep in mind that large ones require more cooking time. So if you want to make a Greek chicken breast salad in just 30 minutes, it is good to choose small pieces without bones or skin.

They must be thin and similar in size to cook quickly and evenly.

If you can't find them, you can take them even thicker but you will have to beat them well to thin them. And if they are too big, slice them.

Choosing skinless chicken will not only reduce cooking time but is also very good in weight loss diets. This is because the skin contains a lot of fat.

So if you are trying to lose weight, this is the best option.

Another useful tip that I keep repeating in my recipes is that you need to bring the chicken meat to room temperature before cooking it.

Otherwise, it will dry on the outside much faster than it will cook on the inside.

And we all know what dry chicken breast tastes like, right?

So after you take it out of the fridge, let it sit on the work table for about 30 minutes before cooking it.

You can take this opportunity to season it and I will explain immediately how.

2. How to make chicken breast tastier

If you've been reading my blog for a while, then you know that I like to soak almost all the meat I cook.

This step is very important, because it will make the meat more fragrant, tender and juicy.

Otherwise & # 8230 you already know what a simple grilled chest is like.

Fad, dry and even drowning.

If you don't have much time to marinate it, you can rub it well with your favorite spice mix before cooking.

But if time allows (and it doesn't take long) leave it to soak in the fridge for at least an hour. And for maximum aroma, leave it overnight.

In this way, the meat will have time to absorb all the flavors and will freeze.

I have to tell you here that homemade marinade is much better than the one from the store. And that's because, most of the time, the one in the store contains a lot of sugar and salt.

If you still want to choose this one, I advise you to read the ingredients well.

And now that you know how to cook chicken and how to make it tasty, let me explain how to make it if you don't have an outdoor grill.

3. How to make grilled chicken breast on the stove.

We all know how to make it on an outdoor grill, on charcoal or on gas. But how do we grill chicken breast on the stove?

Well, if you haven't already, you might want to invest in a cast iron grill pan.

It is not expensive and it is very useful.

Of course, you could also make it in a normal pan, but the recipe would be a little different in this case, so we'd better leave it for another time.

Remember to preheat the grill before cooking the meat, and then grease it with a little oil so that it does not stick.

So after marinating and bringing the chicken to room temperature, this should be the next step if you want to make the best Greek salad with grilled chicken breast.

And how do we know when the chicken is ready?

  1. Cut in the thickest part and if the juice that comes out is clear and colorless and the chicken is no longer pink inside, it means that it is done. If it is pink, it must be left.
  2. Insert a cooking thermometer into the thickest part of the meat and if it is done it should show 75C. Be careful not to touch it with any bone, as it may show you the wrong temperature.

So far I've given you a lot of information about chicken but nothing about salad. And after all, it's a Greek salad recipe, isn't it?

So let's give you some tips about it too.

4. What salad and dressing to serve with grilled chicken breast.

I made a simple Greek salad that in combination with spinach and chicken breast turned out great. But you can change it with your favorite, because it fits almost any kind of salad with grilled chicken breast.

Also, the Greek dressing I used matches any salad. Moreover, you can make a larger quantity and keep it in the refrigerator in a bottle with a lid for up to 5 days.

This makes it perfect for meal planning, but remember to mix the dressing with salad only before eating them.

Finally, keep the following in mind:

  1. To cook chicken quickly and evenly, use thin pieces, similar in size, without bones and skin.
  2. Bring the meat to room temperature before cooking, leaving it to sit on the work table for about 30 minutes.
  3. Before cooking, you can soak the meat in the refrigerator for at least an hour (even overnight if you can). It will soften it and fill it with flavors.
  4. If you are making it on the stove, use a cast iron grill pan.
  5. To find out when it's done, stick a cooking thermometer in the thickest part of the chicken and it should look 75C. If you do not have a thermometer, cut in the thickest part and check that the inside is no longer pink.
  6. Replace the Greek salad with your favorite if you don't like it.
  7. You can make a larger amount of dressing and keep it in the refrigerator in a jar or bottle with a lid, for up to 5 days.

And now that I've armed you with so much information, I'm convinced that you will make the best Greek salad with grilled chicken breast.

Once you do, don't forget to post it on Instagram with @theblondelish. You just know I'm very curious how you cook my recipes.

And if you like this Greek salad video recipe and want to see more, don't forget to Subscribe to my YouTube Channel.


1 red
2 cucumbers
1 red onion, small (about 20gr)
1 tablespoon pitted olives
1 slice made (goat)
1 tablespoon olive oil
1 tablespoon lemon juice
sea ​​salt
dried oregano

Preparation Greek salad

  1. Cut tomatoes and cucumbers into larger pieces. Place in a bowl. Cut onions into rounds or fish. They are put in the bowl. Add sliced ​​olives or rounds. Sprinkle a little salt. Mix everything very easily.
  2. In a cup, mix the oil with the lemon juice and 1/2 teaspoon of oregano and pour over the salad.
  3. Place a slice as thick as you want on top of the feta. Sprinkle a little oregano on it and then sprinkle with a little olive oil. Decorate with slices of olives and parsley.


Greek salad with chicken and telemea

Many times we do not feel like cooking complicated recipes that take hours so this recipe Greek salad with chicken and telemea it is perfect for lunch or dinner.
Besides the fact that it is delicious and filling, it is prepared very quickly.

Below you have other recommendations with different salads easy to prepare.

  • Salad with goat's milk and watermelon
  • Pasta salad
  • Fruit salad and telemea
  • Greek salad

This is what we need to prepare it.

Greek salad with chicken and telemea & # 8211 Ingredients

1 small head of lettuce
3-4 tablespoons black olives (without seeds)
1 boneless chicken breast (or fillets)
a few cherry tomatoes
Telemea of ​​cow in brine & # 8211 Delaco, cut into cubes (as much as you want to put)
1 small red onion cut into thin slices (optional)
salt, freshly ground pepper (to taste)
butter and olive oil for frying chicken breast
a few sprigs of thyme, rosemary and oregano

Dressing ingredients Greek salad with chicken and telemea

50 ml olive oil
50 ml white wine
1 clove finely grated garlic
2 teaspoons dried oregano
1/4 teaspoon salt
1 teaspoon sugar

Greek salad with chicken and telemea & # 8211 Preparation

In a deeper bowl put the washed salad and cut into strips. Over the salad we add the olives, the red onion rings.

Add the cherry tomatoes cut in half or in quarters and the telemea cubes.

Now we move on to the preparation of the chicken breast. In a pan put butter, olive oil and when hot add the chicken breast seasoned with salt and pepper, thyme sprigs, oregano and rosemary.

Fry the breast until it is nicely browned. Set aside, leave to rest for a few minutes and then cut into slices.

We prepare while the chicken breast is frying, the dressing.
In a bowl, glass, add oil, wine, grated garlic, oregano, salt and sugar. You can also add salt or sugar to the dressing, depending on your taste, more or less.

All this being done, we have no choice but to combine the ingredients.

Over the salad with onion, tomatoes, olives, telemea we put the slices of chopped chicken breast and sprinkle everything with the prepared dressing. Mix and season with salt and pepper if necessary.

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Ingredients Greek Salad

  • 80 grams of feta cheese
  • 250 grams of well ripened tomatoes, ready to clean
  • 50 grams of ready-cleaned bell peppers (I used yellow peppers to enrich the color palette, it works for anyone)
  • 50 grams of garden cucumber (or greenhouse) ready to be seeded (and peeled, optional)
  • 25 grams of chopped onion fish
  • 6-8 olives (depending on size)
  • 1 teaspoon grated dried oregano
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon lemon juice (optional)
  • 1 pinch of salt

Preparation of Greek Salad

Preparing vegetables

From the beginning, I specify that the above ingredients are for a portion & # 8211 for my breakfast & # 8211 and are perfectly balanced according to my taste. I dosed them so that no strong-tasting ingredient would unbalance the others. Maybe I'm a little generous with cheese, though. Let's say it can be reduced to 50 grams / serving, if you want.

1. First, wash the cucumbers well with cold water. Optionally, they can be peeled. I don't do it, especially because there are cucumbers in my garden and I know I haven't sprayed them with any chemicals. I just cut them lengthwise and dig out the seeds with a teaspoon. The seeds are the ones that can cause indigestion and mostly contain water, so there will be no loss.

2. Prepare all the ingredients for the Greek salad: wash and drain the vegetables, cut the tomatoes into pieces (approximately cubes) suitable for a mouthful. Chop onions, peppers and cucumbers peeled from seeds into large cubes. The olives are pressed with the side of the knife blade and the seeds are removed, as we showed in the tuna salad recipe. Cut the cheese into cubes or slices (as you prefer).

Assembling the salad

3. Put all the ingredients for the Greek salad in a bowl and add very little salt, because both the cheese and the olives are salty. We also add oregano, as long as we catch it with two fingers. Mix well. Here I deviated a little from the continental-Greek recipe to the Cypriot one, adding a drop of lemon juice. It is up to everyone to decide whether or not they want an extra drop of acidity.

4. Immediately add the extra virgin olive oil. I now add half the cubes of feta cheese and half the olives, mix the salad and mount it on the plate, and I will add the rest of the cheese and olives on top.

5. Assemble the Greek salad, trying to give it a high shape, as attractive as possible, spread the feta cheese (and the rest of the olives, if you do as I do) on top and sprinkle with dried oregano. Ready to eat!

Greek salad, calories

Before I tell you, I want to specify that a portion of Greek salad prepared exactly as above has 381 calories, ie it is a moderate breakfast, for a not very active person. Those who move more than & # 8211 admit with shame & # 8211 do it (or don't do it, rather), can afford 2-3 slices of good bread next to this wonderful salad. Oh, I can only tell you great appetite!



Comments:

  1. Kenji

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  2. Artemas

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  4. Camren

    I find that you are not right. We will discuss it.

  5. Arlin

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