Easy Greek Style Bean Salad Recipe Ingredients:

• 1 recipe ladolemono (oil and lemon) dressing
• 3 cans (usually around 15 ounces) beans of choice, such as chick peas, navy beans, butter beans, kidney beans, black eyed peas, etc *
• 1 large onion, chopped
• 1 cup of chopped vegetables of choice, such as tomatoes, cucumbers, and bell peppers
• 1/3 cup fresh, chopped herbs of choice, such as parsley, chives, oregano, basil, and more
• Feta cheese, optional
• Greek olives, optional

How to Make Easy Greek Style Bean Salad:

Prepare the ladolemono according to the recipe instructions and set aside.

Add the beans to a mixing bowl. Add the onions and vegetables and toss gently until the ingredients are incorporated.

Pour the ladolemono over the mixture and toss to evenly distribute the dressing. Sprinkle the freshly chopped herbs over the top. At this point you can also sprinkle in the feta cheese and Greek olives if you decide to use them.

You can serve this right away or let refrigerate it for a few hours before serving.

*As a side note, you can always prep the beans on your own. However, this is time consuming. You would need to soak the beans overnight, and then place the in a large pot, bring the water to a boil, and then let them simmer for an hour. Drain them right away, and then let them cool down for about 30 minutes before preparing the salad.

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5 Minute Easy Greek Lettuce Salad Recipe Ingredients (Maroulosalata):

• 8-10 cups lettuce of choice, torn or shredded
• 1/2 cup chopped, fresh herbs of choice (such as parsley, dill, scallions, chives)
• 1 recipe oil and vinegar dressing
• Crumbled feta cheese, to garnish (optional)

How to Make 5 Minute Easy Greek Lettuce Salad Recipe:

Toss the lettuce into a bowl. Add the herbs and toss gently.

Prepare the oil and vinegar dressing according to the recipe instructions.

Toss about half of the recipe into the salad. Reserve the rest to serve with the salad.

Sprinkle the salad with feta cheese just before serving, if desired.

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Simple Greek Inspired Salad Recipe Ingredients:

• 5-6 cups loosely packed salad greens of choice, such spinach, spring mix, arugula, romaine, etc.
• 1 cup chopped, mixed vegetables of choice, such as tomatoes, cucumbers, carrots, celery, zucchini, etc.
• Crumbled Feta cheese (optional)
• Greek olives (optional)
• Dried oregano (optional)
• 1 recipe ladolemono (oil and lemon dressing) or ladoxitho (oil and vinegar dressing)

Instructions to Make Simple Greek Inspired Salad:

Wash the lettuce and vegetables in advance, if needed. Let the vegetables and lettuce dry thoroughly before using.

Toss the salad greens into a bowl. Top with the chopped vegetables. Sprinkle crumbled feta and Greek olives over the top of the salad if you have it. Sprinkle with oregano if you have it.

Prepare the Ladolemono or Ladoxitho according to the recipe instructions. Serve in a small dish with the salad and let people put their own on the salad.

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Gyro Salad Recipe Ingredients:

• 1 recipe Greek salad of choice, such as Horiatiki or a Mixed Green Salad
• 1 recipe Greek tzatziki
• 1 Greek pita bread rounds, cut in wedges
• 4 Slices of Gyro meat, cut in strips
• Extra crumbled feta cheese (optional)
• Dried Greek oregano, to garnish

How to Make Salad Topped With Gyro Meat:

Prepare the Greek salad according to the recipe instructions. If making your own tzatziki, prepare that according to the recipe instructions. You’ll also want to make the pita bread at this stage if you are making your own.

Top the salad with the gyro meat of choice. Drop a few spoonfuls of tzatziki over the meat and then top with more crumbled feta, if desired.

Serve with pita bread wedges and the remaining tzatziki. Sprinkle everything with dried Greek oregano just before serving.

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Greek Village Salad (Horiatiki) Ingredients:

• 3 tomatoes cut into wedges
• 1 sliced cucumber
• 1 Sliced onion
• 2 green peppers cut into rings
• 6 tablespoons olive oil
• 2 tablespoons vinegar
• Salt
• Pepper
• 1/3 lb. feta cheese
• 2 dozen Greek olives
• Chopped (if fresh) or crumbled (if dry) Greek herbs, dried oregano or parsley
• Capers (optional)

Directions to Prepare Greek Village Salad:

Place the tomatoes, cucumber, onion and peppers in a large salad bowl.

Shake together the olive oil, vinegar, salt and pepper in a covered Mason jar.

Pour the dressing over the salad.

Cut the feta cheese in squared and place on top of the salad. Add the olives and sprinkle with the parsley or oregano. Add capers if you have decided to use them.

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Greek Bread Salad Recipe Ingredients:

• 4 cups bread cubes
• 6 large tomatoes, cut into pieces (or 2 pounds of grape or cherry tomatoes, halved)
• 18 pitted Kalamata olives
• 2 tablespoons capers, drained
• 1/4 teaspoon salt
• 2 teaspoons red wine vinegar
• 1/2 cup crumbled feta cheese
• Black pepper, to taste
• 2 tablespoons olive oil
• 1 tablespoons fresh chopped parsley

Directions to Make Greek Style Bread Salad:

Place the bread cubes in a large bowl. If the bread is stale, sprinkle with a 1/4-1/2 cup water and set aside. The bread should be partially softened. This should take about 5 minutes.

Toss the tomatoes into the bowl and arrange the olives and capers over the top. Sprinkle with salt and vinegar. Add the cheese and a pinch of pepper and then drizzle with the olive oil. Top with fresh parsley and set the salad aside for about 15 minutes to let the flavors marinate. Toss the salad lightly just before serving.

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Greek Bulgur Wheat Salad (Pligouri Salata) Ingredients:

• 4 tablespoons Greek olive oil
• 1 medium onion, chopped into small pieces
• 1 cup bulgur wheat
• 1 cup water
• 3 medium tomatoes, sliced (remove the cores)
• 3 scallions, thinly sliced
• 1/4 cup chopped fresh parsley
• 1 tablespoons chopped fresh mint
• 1 tablespoons fresh lemon zest, from one whole lemon
• Juice of one whole lemon
• Sea salt, to taste
• Black pepper, to taste

How to Prepare Greek Bulgur Salad:

Add 2 tablespoons of the olive oil to a medium saucepan over medium heat and then add the chopped onions. Saute for about five minutes, or until the onions are translucent. This should take about five minutes. Add the bulgur and saute for another minute or two.

Add the water and bring the heat up to medium-high. Bring the water to a boil. Reduce heat to a simmer for about four minutes, or until all the water is absorbed. Be sure to keep the lid uncovered. Let cool for about ten minutes minutes.

Place the cooked bulgur in a large bowl. Toss in the tomatoes, scallions, parsley, mint and lemon zest. Drizzle the lemon juice and the rest of the olive oil over the salad. Add salt and pepper to taste. Toss again gently to combine the ingredients. Serve immediately.

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It is a delicious topper for cooked vegetables of all kinds, and also as a marinade for meats like chicken, pork, and even lamb. To use it as a marinade, you can also add chopped garlic and onion and also fresh herbs like oregano, thyme, and even parsley depending on what you’re marinating. Just whisk the additional ingredients in at the end. Here’s the basic recipe:

Ingredients:

• 1/2 cup Greek olive oil
• 1/4 cup fresh lemon juice

Optional ingredients:

• 2 chopped garlic cloves
• Greek herbs: 1 teaspoon dried or 1 tablespoon fresh
• Salt and pepper to taste

Instructions to Prepare Greek Oil and Lemon Dressing:

Add the olive oil to a medium mixing bowl.

Vigorously whisk in the fresh lemon juice. Whisk in any optional ingredients you’ll be using.

If not using the dressing right away, store it in an airtight glass jar for up to 2 weeks in the refrigerator.

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Russian Salad Ingredients:

• 1 1/2 cup, boiled and finely cut potatoes
• 1/2 cup, dry and boiled red beans
• 1/2 cup green beans
• 1 cup fresh or canned green peas
• 1 cup boiled and cut beets
• 1/2 cup boiled and cut carrots
• 1 tablespoon cubed pickles
• 1 tablespoon capers
• Parsley
• 2 -4 hard-boiled eggs
• 2 -3 cups mayonnaise
• Olives

Instructions to Make Russian Salad:

Boil each kind of vegetable separately, drain, let cool and wash very well (especially the beet roots). Cut all in small pieces (preferably in cubes) including the eggs, pickles, etc.

Keep some beets, carrots, egg slices, pickles and capers for garnishing.

Put the ingredients in a bowl, salt and pepper them. Add half of the mayonnaise. Place all in a salad bowl or on a platter, giving it a mound-like shape and spread it carefully with the remaining mayonnaise.

Decorate the surface of the mayonnaise with finely cut beets, pickles, parsley, carrots and olives.

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• 3 1/2 oz. smoked herring fillet
• 1 cup milk
• 3 large, boiled and peeled potatoes
• 3 -4 cooked beets
• 2 large, peeled and cooked carrots
• 1 1/2 cups, dried and cooked lima beans
• 3 -4, thinly sliced chives
• 1/3-1/2 cup olive oil
• 3 -4 tablespoons, red wine type vinegar
• 1 teaspoon mustard
• 1/4-1/2 teaspoon, or black pepper chili pepper
• Salt
• 1/3 cup chopped parsley

How to Make Greek Salad With Lima Beans, Beets, and Smoked Herring:

Cut the herring fillet into small strips, place in a bowl, and pour the milk over them.  Leave for about 30 minutes, stirring occasionally. This will cut some of the very sharp and salty herring taste.

Cut the potatoes and beets into 1-inch cubes and slice the carrots. Mix the potatoes, lima beans, carrots, chives, and herring in a large bowl.

Mix the olive oil and vinegar and add the mustard and chili powder.  Add very little salt, as the herring will still be quite salty.

Pour this dressing over the salad, toss, and arrange the beets on top.  Sprinkle with the chopped parsley.

Serve warm or at room temperature.

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Greek Style Lettuce and Egg Salad Ingredients:

• 2 heads lettuce
• 3 hard boiled eggs
• Cooked peas, optional
• 1/2 cup olive oil
• 1/4 cup (or use lemon juice) vinegar
• 2 tablespoons, chopped onion
• 1 tablespoon, chopped dill
• Salt
• Pepper

How to Make Greek Style Lettuce and Egg Salad:

Clean any yellow leaves from the lettuce. Wash the lettuce very well and cut in pieces.

Chop the onion and dill.

Peel the eggs and cut in medium size pieces (6 pieces to an egg), cutting 1 egg in round slices.

Mix the lettuce, eggs, peas (optional), onion and dill in a glass bowl. Lay the egg slices on top.  Pour oil, vinegar or lemon juice over the salad and salt to taste.

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Melitzanosalata

Eggplant Salad Recipe Ingredients:

• 3 to 4 (long type) eggplants
• 1 small grated onion
• 1 to 2 cloves crushed garlic
• 1 large, peeled and chopped tomato
• 3/4 cup olive oil
• 1 tablespoon vinegar
• Salt
• Pepper
• Greek olives
• Green peppers

Directions on How to Prepare Greek Eggplant Salad:

Wash the eggplants and blot them with a paper towel. Place in a baking pan at 350 Degrees Fahrenheit and bake until soft. This should take about 1 hour. 

Allow skin to turn black so as to give a smoke flavor to the salad. Skin eggplants while still hot and chop into small pieces. Continue chopping while adding slowly the onion, garlic, tomatoes, oil, vinegar, salt and pepper.

Put in a salad bowl, and garnish with olives and green pepper rings.

Serve with roast meat, and grilled or fried fish.

**Please Note:  Recommended cook times for GreekBoston.com Greek recipes vary depending on elevation, environmental conditions, the cookware being used, and the nature of the oven or stove. Although we have given approximations, these don’t always take into account your unique environment.

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Greek Style Artichoke (Aginares) Salad Ingredients:

• 8 medium sizes artichokes
• 2 lemons
• 1/2 cup Greek olive oil
• Salt
• Pepper

Directions on How to Make Greek Artichoke Salad:

Remove the tough outer leaves of the artichokes and cut off part of the stems.

Cut off about 1 inch from the tips. Cut artichokes in half lengthwise and scoop out the choke.

Drop into boiling salted water seasoned with the juice of one lemon and one tablespoon olive oil. Simmer for 30 minutes or until tender.  Drain well and put into a salad bowl.

Serve with a dressing of 1/2 cup olive oil and 4 tablespoons lemon juice, which is about the juice of 1 lemon.

** This recipe contains olive oil, which isn’t permitted during a strict fast. If adhering to a strict fast, omit the olive oil.

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Greens of all kinds are a perfect choice for this traditional salad, which is served on Lesvos when the greens can be found fresh. If you can’t find the greens listed in the recipe in your own markets, feel free to substitute for the greens that you can find easily.

Greek Mixed Green Salad from Lesvos (Salata tis Lesvou) Recipe Ingredients:

• 1 small head romaine lettuce, leaves separated
• 1 small bunch arugula, stems trimmed
• 4 springs watercress,  finely chopped
• 3 tablespoons Greek olive oil
• 2 tablespoons vinegar
• Salt, to taste
• Pepper, to taste

Directions to Prepare Greek Salad from Lesvos:

Wash all the produce and let it dry thoroughly in a strainer before composing the salad. Tear the romaine leaves with your fingers into bite-sized pieces. Chop the arugula leaves into bit-sized pieces. Add the romaine and arugula to a large serving bowl and gently toss with clean hands. Sprinkle with arugula, olive oil, vinegar, salt, and pepper and toss gently with a pair of kitchen tongs. Serve immediately.

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Greek Style Greek Potato and Onion Salad (Patates Ke Kremidia Sta Karvouna) Recipe Ingredients:

• 6 medium potatoes washed and wrapped in aluminum foil
• 4 medium red onions with peels, wrapped in aluminum foil
• 1/4 cup dry red wine
• 6 tablespoons Greek olive oil
• 3 tablespoons red wine vinegar
• 1 tablespoon fennel seeds, crushed
• Salt and pepper, to taste
• 3 tablespoons capers, rinsed
• Chopped parsley, to garnish

Instructions on How to Prepare Greek Potato Salad With Onions:

Preheat oven to 400 degrees Fahrenheit.

Place each potato and onion on a baking sheet and bake for about one hour. You’ll know the potatoes and onions are cooked when they’re tender. Remove from the oven and set aside to cool.

Add the olive oil, red wine, vinegar, fennel seeds, salt, pepper, and capers to a bowl and whisk together. Cut the potatoes and onions into small pieces and add to a large bowl. Pour the vinaigrette over and toss to coat. Serve immediately or refrigerate for up to twenty four hours before serving. Garnish with parsley just before serving.

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Greek Style Chestnut Salad (Kastana Salata) Recipe Ingredients:

• 1 pound chestnuts, roasted, peeled and chopped
• 1 cup plain Greek yogurt
• 1 tablespoon finely minced onion
• 1 tablespoon fresh, chopped parsley
• 1 teaspoon fresh, chopped sage
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Lettuce leaves, for serving
• Lemon wedges, to garnish

Directions to Make Greek Chestnut Salad:

Add the chestnuts to a medium bowl and stir in the Greek yogurt. Stir until the mixture is well incorporated. Toss in the onion, parsley, and sage. Sprinkle with salt and pepper. Spoon into lettuce leaves and arrange onto a serving platter. Garnish the platter with a few lemon wedges.

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Greek Style Greens Salad (Horta Salatiki) Recipe Ingredients:

• 1 1/4 pound mixed greens, such as spinach, amaranth, arugula, dandelion, etc, washed and dried
• 1/2 teaspoon mustard
• 3 tablespoons red wine vinegar
• 1/3 cup Greek olive oil
• Salt, to taste
• Pepper, to taste

Instructions on How to Make Greek Greens Salad:

Place the greens in a bowl. In a small dish, whisk together the mustard, red wine vinegar, olive oil, salt, and pepper with a fork or small whisk. Toss into the dish with the greens and serve.

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Greek Style Beet Salad (Pantzaria Salata) Recipe Ingredients:

• 4 cups chopped beats
• 2 garlic cloves, minced
• 3 tablespoons Greek olive oil
• 2 tablespoons red wine vinegar
• 2 tablespoons fresh, chopped mint
• 1 tablespoons fresh, chopped parsley
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions to Prepare Greek Beet Salad:

Add the beets, garlic, olive oil, and vinegar to a mixing bowl and toss to coat. Add the mint, parsley, salt, and pepper and toss gently until the rest of the ingredients are combined. Serve immediately.

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Tomato Salad with Grilled Bread Recipe Ingredients:

• 2 pita bread rounds or 2 large slices of bread
• 3 large tomatoes, cut into bite-sized chunks
• 1 onion, sliced thin
• 1 cup fresh, chopped parsley
• 3 tablespoons Greek olive oil
• 2 teaspoons dried Greek oregano
• Salt, to taste
• Pepper, to taste

Instructions to Make Tomato Salad With Grilled Bread:

Grill or toast the bread. Cut into strips and set aside.

Add the tomatoes, onion, parsley, and bread strips to a serving bowl and toss gently. Drizzle the olive oil over the mixture and toss.

Sprinkle the salad with oregano, salt, and pepper and toss again. This salad is best if served right away.

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Greek Style Black-Eyed Pea Salad (Mavromatica Fasolia Salata) Recipe Ingredients:

• 2 cups dried black-eyed peas, picked through and rinsed with cold water
• 1 recipe ladolemono
• 3 tablespoons chopped walnuts
• 1/2 cup torn purslane leaves
• 1/2 cup chopped, fresh parsley
• 1/2 cup torn arugula
• 1/4 cup fresh pomegranate seeds

How to Prepare Greek Style Black Eyed Pea Salad:

Place the peas in a medium saucepan and fill the pan with water so all the peas are covered. Cover the pan and set the heat to medium. Bring the mixture to a boil and then reduce the heat to low. Simmer for twenty minutes and then turn off the heat. Set it aside so that the peas cool. Once they’re cool, drain them into a colander.

Prepare the ladolmono according to the instructions in the recipe. Stir in the walnuts and set aside.

Add the peas to a medium bow. Toss in the purslane, parsley, arugula, and pomegranate seeds. Toss in the ladolemono and serve immediately. If you make this salad in advance, wait until the last minute to toss in the ladolemono.

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