Kittencal's Greek Salad
Recipe: #17
October 11, 2011
"Plan ahead the dressing needs to chill for at least 2 or more hours before using, all amounts may be adjusted to taste"
Original is 6 servings
Ingredients
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- SALAD
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Nutritional
- Serving Size: 1 (335.9 g)
- Calories 502.5
- Total Fat - 45.8 g
- Saturated Fat - 9.7 g
- Cholesterol - 21.2 mg
- Sodium - 657.6 mg
- Total Carbohydrate - 14.4 g
- Dietary Fiber - 4.5 g
- Sugars - 6.3 g
- Protein - 12.8 g
- Calcium - 413.8 mg
- Iron - 2.1 mg
- Vitamin C - 37.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
For dressing; in a processor or using a whisk process/blend all dressing ingredients until smooth starting with 2 teaspoons oregano and wine vinegar adding in more after to suit taste, then season with more black pepper if needed.
Step 2
Refrigerate prepared salad for at least 1 hour or more before using to blend the flavors.
Step 3
For the salad; Combine/mix all salad ingredients in a large bowl; pour the dressing over and gently toss to combine (you may not want to use all the dressing so start with 1/2 cup of dressing and add in more if desired).
Step 4
Top with more feta cheese if desired.
Step 5
Refrigerate for 1 hour or let sit at room temperature for 30 minutes before serving (this will allow the flavors to blend).
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Choose the best quality extra-virgin olive oil for the dressing.
- For the feta cheese, try to find a block of feta cheese and cut it into cubes or crumble it yourself for the best flavor.
- Substitute olive oil with avocado oil: Avocado oil is a healthier choice than olive oil as it has a higher smoke point and contains more monounsaturated fats. This substitution will help to keep the dressing light and healthy.
- Substitute feta cheese with goat cheese: Goat cheese is a great alternative to feta cheese as it is lower in saturated fat and higher in calcium. This substitution will help to make the salad more nutritious and flavorful.
Mexican-Style Greek Salad Replace the feta cheese with queso fresco, replace the olives with pickled jalapenos, replace the oregano and basil with chili powder, and replace the red onion with a small red cabbage, thinly sliced.
Greek Lemon Potatoes. RECOMMENDED DISH DESCRIPTION: Greek Lemon Potatoes are a delicious side dish that pairs perfectly with Kittencal's Greek Salad. The potatoes are boiled and then tossed in a zesty lemon juice and olive oil dressing with garlic, oregano, and parsley. It's a simple yet flavorful dish that will add a bright and tangy flavor to the salad.
Grilled Greek Lamb Kebabs: Grilled Greek Lamb Kebabs are the perfect accompaniment to Greek Lemon Potatoes. The kebabs are marinated in a blend of Greek herbs and spices, then grilled to perfection. The juicy, flavorful lamb pairs perfectly with the zesty potatoes for a delicious and satisfying meal.
FAQ
Q: How long should I let the salad sit before serving?
A: Refrigerate for 1 hour or let sit at room temperature for 30 minutes before serving. This will allow the flavors to blend.
Q: What type of vinegar should I use in my salad?
A: White wine vinegar, red wine vinegar, or apple cider vinegar are all good options for salad dressings. Choose one that you like the taste of!
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Fun facts:
The olive used in this recipe, Kalamata olives, are a type of Greek olive, named after the city of Kalamata in the southern Peloponnese region of Greece.
This salad is often served at Greek festivals, and is said to be a favorite of the Greek gods, who would feast on it in Mount Olympus.