Greek Salad is a Mediterranean recipe that serves 6. Watching your figure? This gluten free, lacto ovo vegetarian, and primal recipe has 193 calories, 7g of protein, and 14g of fat per serving. This recipe covers 16% of your daily requirements of vitamins and minerals. 2110 people found this recipe to be flavorful and satisfying. A mixture of onion, dijon mustard, oregano, and a handful of other ingredients are all it takes to make this recipe so yummy. Several people really liked this hor d'oeuvre. From preparation to the plate, this recipe takes around 50 minutes. If you like this recipe, take a look at these similar recipes: Horiatiki Greek Salad (Traditional Farmer's Greek Salad), Easy Grilled Cornish Hens and Zucchini with Greek Marinade, Tzatziki, and Greek Salad, and Easy Grilled Cornish Hens and Zucchini with Greek Marinade, Tzatziki, and Greek Salad.
Instructions
1
Watch how to make this recipe.
2
Place the cucumber, peppers, tomatoes and red onion in a large bowl.
Ingredients you will need
Red Onion
Cucumber
Tomato
Peppers
Equipment you will use
Bowl
3
For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion.
Ingredients you will need
Salt And Pepper
Vinaigrette
Olive Oil
Emulsions
Mustard
Oregano
Vinegar
Garlic
Equipment you will use
Whisk
Bowl
4
Pour the vinaigrette over the vegetables.
Ingredients you will need
Vinaigrette
Vegetable
5
Add the feta and olives and toss lightly. Set aside for 30 minutes to allow the flavors to blend.
Chardonnay, Sauvignon Blanc, and Moschofilero are my top picks for Greek Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The Cycles Gladiator Chardonnay with a 4.5 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.
Cycles Gladiator Chardonnay
The aromatics really jump out of the glass. Papaya, peaches, andpineapple on the nose with just a hint of toasted oak. Nectarines and other stone fruit on the forepalate. Ripe, round flavors of peach juice and pineapple. Soft acidity and a lush texture wrap around the tongue towards the back of the palate.Pairs with rich, creamy flavors such as scallops in an orange beurre blanc. Also chicken alfredo, seafood fettuccine, or any pasta smothered in a cream sauce.