Barefoot Contessa Makes a Greek Salad | Barefoot Contessa | Food Network
Ina's Greek Salad is fresh, delicious and comes together in a cinch!
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Greek Salad
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 50 min
Prep: 20 min
Inactive: 30 min
Yield: 6 servings
Ingredients
1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick
1 red bell pepper, large-diced
1 yellow bell pepper, large-diced
1 pint cherry or grape tomatoes, halved
1/2 red onion, sliced in half-rounds
1/2 pound feta cheese, 1/2-inch diced (not crumbled)
1/2 cup calamata olives, pitted
For the vinaigrette:
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup good red wine vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil
Directions
Place the cucumber, peppers, tomatoes and red onion in a large bowl.
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. Pour the vinaigrette over the vegetables. Add the feta and olives and toss lightly. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.
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Barefoot Contessa Makes a Greek Salad | Barefoot Contessa | Food Network
Orestis' Kouzina Patatosalata: Greek Potato Salad w/ Chef OH (Orestis Hillas)
Chef OH shows you how to make the Best Greek Potato Salad (Patatosalata)! See below for Chef OH's recipe.
Visit our website: greekfoodandwine.com
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Check out our Blog: fotisandsonimports.blogspot.com
Greek Potato Salad (Patatosalata)
2 lbs Red Potato
5 Tbs bunch Green onion chipped
5 Tbs Sundried Tomato chopped
5 Tbs Olga Pitted Kalamata olives Chopped
4 Tbs Olga Greek Extra virgin olive oil
Salt and Pepper to taste.
Peel and boil potatoes until fork tender. Let cool and add green onion, sundried tomatoes, kalamata olives and extra virgin olive oil and salt and peppers to taste. You can also add 5 oz of Feta cheese to this dish.
***NOTE: OLGA products available at greekfoodandwine.com
CRAZY GOOD Potato + Fennel Salad | SUMMER PICNIC VEGAN RECIPES
LAY HO MA everyone! This recipe is actually one of my go-to's if I'm super busy. You can make a large amount and keep it in the fridge to enjoy later! Join me in this episode and learn how to make a crazy good, but crazy easy potato and fennel salad. Let's Begin.
Ingredients:
1/4 fennel bulb
8 medium potatoes
1 tbsp dill
1/2 fennel trimmings
sprinkle of parsley
3 tbsp dijon mustard
1-2 tbsp lemon juice
1/2 tbsp salt
pepper
1 cup olive oil
2-3 sticks green onion
Directions:
1. Chop the potatoes into bite sized pieces, and boil them in a large pot of water until fork tender
2. Separate the fennel timings from the bulb. Remove the core from the bulb, and thinly slice the bulb. Place in a mixing bowl
3. Chop the fennel trimmings, and place in a separate mixing bowl
4. Drain the potatoes, and set aside
5. Chop the fresh dill, and add to the fennel trimmings
6. Add the dijon mustard, lemon juice, olive oil, salt, and pepper to the mixing bowl. Whisk to combine
7. Transfer the potatoes to another large mixing bowl. Add the dressing, fennel, and chopped green onion. Mix to combine
8. Taste the salad and adjust the seasoning to your preference
9. Plate and serve with freshly chopped parsley sprinkled on top
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Roast Vegetable & Feta Chesse Salad Recipe - Eggplant Sun Dried Tomatoes
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Roast Vegetable & Feta Chesse Salad Recipe Eggplant Sun Dried tomatoes. Kalamata olives, feta cheese, fresh mint,
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Creamy Broccoli Salad (no bacon)
Get the Recipe:
⭐️ Broccoli salad is a quick, tasty, and refreshing way to enjoy this healthy vegetable as a creamy and crunchy side dish for BBQs, parties, and potlucks.
Crispy broccoli florets meet a creamy and tangy dressing. And the crunchy almonds and flavorful bits of sun-dried tomatoes make it delicious without bacon.
⭐️ Ingredients
2 heads (680 grams) broccoli about 1½ pounds; cut into small florets and stem chopped into small pieces
½ red onion finely chopped
½ cup (50 grams) dried cranberries
¼ cup (35 grams) almonds chopped and toasted
¼ cup (35 grams) seeds sunflower or pumpkin; toasted
½ cup (70 grams) sun-dried tomatoes in oil optional; chopped
BROCCOLI SALAD DRESSING
½ cup (120 grams) vegan mayo or your favorite mayonnaise
½ cup (120 grams) Greek-style yogurt
2 tablespoons (45 grams) apple cider vinegar or more to taste
1 tablespoon (15 grams) sugar or maple syrup
1 teaspoon salt
¼ teaspoon black pepper
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
Mediterranean Inspired Potato Salad #potatosalad #potatorecipe #mediterranean
Full Mediterranean Potato Salad recipe video here:
Potatoes, kalamata olives, garlic, capers, parsley, red onion, sun dried tomatoes in oil, lemon juice, olive oil, salt, black pepper and optional feta cheese.