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greek salad
- Thread starter barb_b
- Start date
This is a really good recipe.I often take it to the beach
to have on hand to fix as we want.
REC: Greek Salad ala the Acropolis
Add
some grilled chicken strips to it for a main meal. It makes a lot, but keeps well
in the refrigerator for 3-4 days. Trust me, you can eat it right away, but it is
better if it marinates in the refrigerator day or two. Also, if you prepare the
cucumber as directed, it will not cause you
Greek Salad ALA the Acropolis
1/2 c. extra virgin olive oil
1/2 c. red wine vinegar
1 1/2 tsp. garlic powder
1 1/2 tsp. dried oregano
1 1/2 tsp. dried basil
3/4 tsp. pepper
3 - 4 T. sugar
3 potatoes, cooked, cooled, peeled, cubed
1 box grape tomatoes
1/2 red bell pepper, cut into strips
1/2 c. yellow bell pepper, cut into strips
3/4 c. Feta cheese,
1/2 c. sweet onion (like Vidalia), chopped
generous 1/2 c. Greek olives
1 cucumber, peeled, cut in half, deseeded
then sliced
Romaine lettuce
Mix together oil, vinegar, garlic powder,basil, oregano, pepper and sugar. Add
remaining ingredients except Romaine; toss until all ingredients are well coated.
Cover and chill overnight or even a couple days. Just before serving, cut Romaine into
small sections, place a good amount in each bowl. Top with other ingredients, including
some of the dressing.
Store leftover marinated vegetable mixtures in tightly covered container in
refrigerator. Will keep several days.
to have on hand to fix as we want.
REC: Greek Salad ala the Acropolis
Add
some grilled chicken strips to it for a main meal. It makes a lot, but keeps well
in the refrigerator for 3-4 days. Trust me, you can eat it right away, but it is
better if it marinates in the refrigerator day or two. Also, if you prepare the
cucumber as directed, it will not cause you
Greek Salad ALA the Acropolis
1/2 c. extra virgin olive oil
1/2 c. red wine vinegar
1 1/2 tsp. garlic powder
1 1/2 tsp. dried oregano
1 1/2 tsp. dried basil
3/4 tsp. pepper
3 - 4 T. sugar
3 potatoes, cooked, cooled, peeled, cubed
1 box grape tomatoes
1/2 red bell pepper, cut into strips
1/2 c. yellow bell pepper, cut into strips
3/4 c. Feta cheese,
1/2 c. sweet onion (like Vidalia), chopped
generous 1/2 c. Greek olives
1 cucumber, peeled, cut in half, deseeded
then sliced
Romaine lettuce
Mix together oil, vinegar, garlic powder,basil, oregano, pepper and sugar. Add
remaining ingredients except Romaine; toss until all ingredients are well coated.
Cover and chill overnight or even a couple days. Just before serving, cut Romaine into
small sections, place a good amount in each bowl. Top with other ingredients, including
some of the dressing.
Store leftover marinated vegetable mixtures in tightly covered container in
refrigerator. Will keep several days.
Charlie, Thanks for the rec. I like that I can make it ahead. (It is for a party tomorrow, so it
will be perfect!) I saw this in the archives, and was debating w/ the potatoes, but Ang / Gretchen and others seemed to love it! Thanks much for the endorsement.
We are having nice weather this weekend, and Greek Salad just seems so spring-like!
Best,
Barb
will be perfect!) I saw this in the archives, and was debating w/ the potatoes, but Ang / Gretchen and others seemed to love it! Thanks much for the endorsement.
We are having nice weather this weekend, and Greek Salad just seems so spring-like!
Best,
Barb
michael-in-phoenix
Well-known member
I think Cyn posted this at Gail's. Not 100 percent sure.
michael-in-phoenix
Well-known member
Wrong. Cyndi posted it, and Cyn responded, as did...
..."Charley".
Here's the original post:
This is my version of a salad my son Doug and I had when I went to the Greek restaurant in Burlington, NC with a couple of his co-workers. It is marvelous. Add some grilled chicken strips to it for a main meal. It makes a lot, but keeps well in the refrigerator for 3-4 days. Trust me, you can eat it right away, but it is better if it marinates in the refrigerator a day or two. Also, if you prepare the cucumber as directed, it will not cause you to burp! Great for picnics etc... ====================================== Greek Salad ALA the Acropolis 1/2 c. extra virgin olive oil 1/2 c. red wine vinegar 1 1/2 tsp. garlic powder 1 1/2 tsp. dried oregano 1 1/2 tsp. dried basil 3/4 tsp. pepper 3 - 4 T. sugar 3 potatoes, cooked, cooled, peeled, cubed 1 box grape tomatoes 1/2 red bell pepper, cut into strips 1/2 c. yellow bell pepper, cut into strips 3/4 c. Feta cheese, 1/2 c. sweet onion (like Vidalia), chopped generous 1/2 c. Greek olives 1 cucumber, peeled, cut in half, deseeded then sliced Romaine lettuce Mix together oil, vinegar, garlic powder, basil, oregano, pepper and sugar. Add remaining ingredients except Romaine; toss until all ingredients are well coated. Cover and chill overnight or even a couple days. Just before serving, cut Romaine into small sections, place a good amount in each bowl. Top with other ingredients, including some of the dressing. Store leftover marinated vegetable mixtures in tightly covered container in refrigerator. Will keep several days. CYH
It's at 490036 at the old Swap. I tried to link, but couldn't.
Michael
..."Charley".
Here's the original post:
This is my version of a salad my son Doug and I had when I went to the Greek restaurant in Burlington, NC with a couple of his co-workers. It is marvelous. Add some grilled chicken strips to it for a main meal. It makes a lot, but keeps well in the refrigerator for 3-4 days. Trust me, you can eat it right away, but it is better if it marinates in the refrigerator a day or two. Also, if you prepare the cucumber as directed, it will not cause you to burp! Great for picnics etc... ====================================== Greek Salad ALA the Acropolis 1/2 c. extra virgin olive oil 1/2 c. red wine vinegar 1 1/2 tsp. garlic powder 1 1/2 tsp. dried oregano 1 1/2 tsp. dried basil 3/4 tsp. pepper 3 - 4 T. sugar 3 potatoes, cooked, cooled, peeled, cubed 1 box grape tomatoes 1/2 red bell pepper, cut into strips 1/2 c. yellow bell pepper, cut into strips 3/4 c. Feta cheese, 1/2 c. sweet onion (like Vidalia), chopped generous 1/2 c. Greek olives 1 cucumber, peeled, cut in half, deseeded then sliced Romaine lettuce Mix together oil, vinegar, garlic powder, basil, oregano, pepper and sugar. Add remaining ingredients except Romaine; toss until all ingredients are well coated. Cover and chill overnight or even a couple days. Just before serving, cut Romaine into small sections, place a good amount in each bowl. Top with other ingredients, including some of the dressing. Store leftover marinated vegetable mixtures in tightly covered container in refrigerator. Will keep several days. CYH
It's at 490036 at the old Swap. I tried to link, but couldn't.
Michael
I brought this yesterday to my MILs. HUGE hit! I love that it is made in advance. Flavors were
great. I used minced garlic vs powder and added a bunch of fresh oregano to the salad during the final mixing. I did not add the onions, for dietary restrictions, but did have chopped scallions on the side if someone wanted to add. It was enjoyed by all and a very refreshing, colorful dish! Thanks to Michael, Cyndi (CYH smileys/smile.gif, Cyn, Charley, Ang, Gretchen et al.... It is a keeper..... Did I mention that it can be made ahead of time?>> : )
Best,
Barb
great. I used minced garlic vs powder and added a bunch of fresh oregano to the salad during the final mixing. I did not add the onions, for dietary restrictions, but did have chopped scallions on the side if someone wanted to add. It was enjoyed by all and a very refreshing, colorful dish! Thanks to Michael, Cyndi (CYH smileys/smile.gif, Cyn, Charley, Ang, Gretchen et al.... It is a keeper..... Did I mention that it can be made ahead of time?>> : )
Best,
Barb