Greek Style Salad
During the summer months, I often make salad the main course for dinner at least once, if not twice, a week. Not only is a light and refreshing option during the hotter weather but it also doesn't require me to turn on my stove (or do any actual cooking for that matter) which is a nice option when your husband REFUSES to turn on the air conditioning unless the temperature is ABOVE a hundred degrees and there is NO breeze (which never happens here in SO.Cal - so you can understand why I like no-cook options during the summer months!)
Greek Salad is one of my favorites... it doesn't require any fancy ingredients... you can get everything right at your grocery store and if you do a little pre-preppin', this dish is really just "Assembly Only".
I would however urge you to get a GOOD feta cheese - non of the pre-crumbled or low fat versions that is. A nice, fresh, creamy, tangy feta can really make this salad. I find that the low-fat, pre-crumbled feta's are kind of rubbery and tasteless and really a waste of time (but hey, that's just me).
Because I almost always cook up some chicken on the weekend for a quick lunch or dinner option, Beng and I topped our salads with some "Very Greek Grilled Chicken" (a recipe that I got from Kalyn's Kitchen) that I made earlier in the week. This salad would also be awesome with some grilled shrimp. Adding a little protein over the top really turns this into a main course (you could also serve some pita and hummus to really take it over the top).
One last thing about the recipe - when it comes to salad dressing, the classic vinegrette is three parts oil to one part vinegar (or acid) but I prefer one part oil to two parts vinegar. It makes for an overall lighter dressing, and I don't miss the extra oil at all. If you are used to making the classic dressing, you may find my style a little thinner so feel free to experiment with the counts (as if you need my permission!).
On another note... I have a huge bag of shredded cabbage in my fridge along with some ground beef. My Mom used to make a really yummy stuffed cabbage when I was growing up but I know that it is a super time consuming meal SO I am thinking to do some form of unstuffed cabbage (more of a skillet meal!). I'm thinking garlic, onions, tomato paste, maybe even some raisins with the beef and cabbage but was wondering if any of you had some suggestions. The only things to keep in mind are that i want to keep the recipe CLEAN and QUICK.
Thanks in advance for the help!!
Greek Salad is one of my favorites... it doesn't require any fancy ingredients... you can get everything right at your grocery store and if you do a little pre-preppin', this dish is really just "Assembly Only".
I would however urge you to get a GOOD feta cheese - non of the pre-crumbled or low fat versions that is. A nice, fresh, creamy, tangy feta can really make this salad. I find that the low-fat, pre-crumbled feta's are kind of rubbery and tasteless and really a waste of time (but hey, that's just me).
Because I almost always cook up some chicken on the weekend for a quick lunch or dinner option, Beng and I topped our salads with some "Very Greek Grilled Chicken" (a recipe that I got from Kalyn's Kitchen) that I made earlier in the week. This salad would also be awesome with some grilled shrimp. Adding a little protein over the top really turns this into a main course (you could also serve some pita and hummus to really take it over the top).
One last thing about the recipe - when it comes to salad dressing, the classic vinegrette is three parts oil to one part vinegar (or acid) but I prefer one part oil to two parts vinegar. It makes for an overall lighter dressing, and I don't miss the extra oil at all. If you are used to making the classic dressing, you may find my style a little thinner so feel free to experiment with the counts (as if you need my permission!).
On another note... I have a huge bag of shredded cabbage in my fridge along with some ground beef. My Mom used to make a really yummy stuffed cabbage when I was growing up but I know that it is a super time consuming meal SO I am thinking to do some form of unstuffed cabbage (more of a skillet meal!). I'm thinking garlic, onions, tomato paste, maybe even some raisins with the beef and cabbage but was wondering if any of you had some suggestions. The only things to keep in mind are that i want to keep the recipe CLEAN and QUICK.
Thanks in advance for the help!!
Greek Style Salad
Ingredients
Salad
2 hearts of romaine, chopped
1 bell pepper, chopped
1/4 red onion, thinly sliced
1/2 can of chickpeas (garbanzo beans)
¼ cup pepperocini peppers
¼ cup kalamata olives, sliced in half
½ cup of cherry tomatoes
1/2 cucumber, chopped
1/4 cup feta cheese, crumbled
Dressing
2 tsp. dried oregano
1/2 cup lemon juice
¼ cup extra virgin olive oil
1 garlic clove, minced
Salt and pepper
Directions
DressingCombine your garlic, oregano, and lemon juice in a small bowl. Slowly whisk in the olive oil and season with salt and pepper. Set aside until you are ready to use.
Salad
Once you have all of the ingredients chopped up this salad is pretty much assembly only.
Place your romaine in a large bowl or serving dish and top with veggies and feta cheese. Drizzle your salad dressing over the top right before you are ready to eat and enjoy!!
Serves 4.
Nutritional Analysis
1/4 of the salad with 2 tbsp of dressing:Calories: 215; Total Fat: 14.6g; Saturated Fat: 3; Cholesterol: 8mg; Sodium: 333mg; Carbohydrate: 19.6; Dietary Fiber: 3.8; Sugars: 5.1; Protein: 5.1
Other recipes you may enjoy:
Wanna-Be Greek Salad from Kalyn's Kitchen
Greek Peasant Salad from Whipped
Greek Couscous Salad from Closet Cooking
Simple Greek Salad from Fresh Approach Cooking
Greek Coleslaw Salad from Greek Food
Wanna-Be Greek Salad from Kalyn's Kitchen
Greek Peasant Salad from Whipped
Greek Couscous Salad from Closet Cooking
Simple Greek Salad from Fresh Approach Cooking
Greek Coleslaw Salad from Greek Food
- Filed under Low Carb, Lunch, Salads, Vegetarian, Wheat-Free
- Tagged with Feta Cheese, Romaine, Salad
- Print this recipe
- 7 comments
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Comments
Amy :
This sounds great, Dani. Being from LA originally myself, i hear you on the salad thing.
As for the skillet meal, I always think caraway goes great with cabbage! Or you could just make saurkraut with the shredded cabbage :)
posted on August 14, 2009 10:16 AM
Kalyn :
How fun that I clicked in to say how delicious that salad looked, and then saw that you had made my Very Greek Grilled Chicken too. Glad you liked it.
Could not agree more about the advice to get a good brand of Feta. Personally I'm very partial to French sheeps milk feta (I get it at Costco!)
posted on August 14, 2009 1:54 PM
Kevin :
Nice looking greek salad! I like the addition of the chickpeas.
posted on August 15, 2009 6:45 AM
brian b. :
I Love greek food and always wanting to try something new!
I can't wait to try your recipes!
posted on August 15, 2009 3:59 PM
Carol :
Inside Out Cabbage Rolls
1 lb ground beef
1 lg onion, chopped
1 lg green pepper, chopped
1 sm cabbage, chopped
10 oz can diced tomatoes and chiles
1 cup beef broth
8 oz pizza sauce
1 cup cooked brown rice OR 1 can black beans, drained
1/2 cup shredded cheddar
Cook the beef, onion and green pepper. Drain. Stir in the cabbage, broth, tomatoes and sauce. Reduce heat; cover and simmer for 20 to 25 minutes, stirring occasionally. Stir in rice or beans. Remove from heat. Sprinkle with cheese. Serve when cheese melts.
posted on August 15, 2009 5:08 PM
Dani :
Amy - Ahhh.. thanks for the ideas!
Kalyn - I love so many of your recipes... your blog is right up my alley!
Kevin - Thanks. I love the chickpeas too.
Brian b. - Thanks.
Carol - Sounds delish! Thanks for sharing:).
posted on August 18, 2009 1:32 PM
Shannon :
i know i'm way late on this post, but rachel ray's stuffed cabbage soup is a quicker way to stuffed cabbage that i've made a few times :) fyi... it makes a TON, as do most of her recipes!
posted on August 25, 2009 6:27 PM