Greek courgetti salad recipe
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- Dish type
- Greek salad
Instead of eating pasta salads for lunch, I keep looking for new ideas for spiral vegetable salads. I decided to combine my love of Greek salad with courgetti and came up with this recipe.
5 people made this
- 2 courgettes, sliced into strands using a spiraliser
- 1/4 cucumber, chopped
- 10 cherry tomatoes, halved, or more to taste
- 10 pitted olives, halved, or more to taste
- 40g thinly sliced red onion
- 60g feta cheese, crumbled
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- salt and ground black pepper to taste
MethodPrep:15min ›Extra time:15min chilling › Ready in:30min
- Place courgetti in a large bowl and top with cucumber, tomatoes, olives, red onion and feta cheese.
- Whisk olive oil, lemon juice, oregano, salt and pepper together in a bowl until dressing is smooth; pour over courgetti mixture and toss to coat. Marinate salad in the fridge for 10 to 15 minutes.
Reviews & ratingsAverage global rating:(107)
Reviews in English (80)
we really enjoyed this salad. it was a little labour intensive as i don't have a zoodler or what ever the gadget is to make zoodles. i did it by hand with a veggie peeler and a very sharp knife to cut the strands. very refreshing flavours. next time i will make the dressing way ahead of time to let the oregano infuse with the oil and perhaps add a little red wine vinegar for a little extra flavour! thanks for sharing your great recipe LilSnoo!-04 Apr 2015
We LOVED this salad! I did reduce the oregano to 1/2 teaspoon, per our personal preference, and I didn't have kalamata olives on hand, so I subbed black olives, which worked out great. So fresh tasting! The whole family gobbled this up...a definite keeper~YUM! Thanks for sharing.-23 Mar 2015
Don't change a thing - it's perfect as is! I made this tonight to pair with baked lemon chicken, and it was incredible. The longer it marinates in the dressing, the better. Per the recipe's recommendation, I used extra tomatoes as well as extra olives. Will make again!-18 Jan 2016
Crispy Fried Zucchini – Courgette Fritters Recipe (Greek Kolokithakia tiganita)
Extra crispy and super easy fried zucchini recipe for the lovers of the authentic Greek cuisine! Fried zucchini is a favourite Greek meze that is served in every Greek tavern and you should really give it a try at home. Making your own crispy fried zucchini (kolokithakia tiganita / zucchini fritters ) is literally as easy as frying potatoes!
Lots of fried zucchini recipes use batter for coating the zucchinis, but Greeks almost always go for the minimalistic approach. Some good old fashioned flour and seasoning will do the trick every single time!
Greek Salad Recipe Notes
You can serve this Greek salad with any Mediterranean meal that needs a refreshing side salad. It would also go great with veggie pizza, pita sandwiches and lentil soup.
For extra protein, you can top it with crispy baked falafel or add cooked chickpeas or lentils. This salad packs up beautifully for lunch. Just store the dressing separately until you’re ready to serve.
As always, please let me know how you like this recipe in the comments. I’m looking forward to hearing what you pair it with.
Looking for more “giant salads”? Here you go!
Greek Diced Vegetable Salad
A light, refreshing, and flavorful salad, the intensity of the Kalamata olives will be more evenly distributed if you take the time to slice them. Hopefully you can find pitted olives at your deli bar or specialty store. A heartier salad can be created by the addition of chickpeas and slices of hard boiled egg.
- 1 cucumber, peeled, seeded, and diced
- 1 large ripe tomato, diced
- 1 red bell pepper, diced
- 1 scallion, finely sliced or minced
- 2 tablespoons minced fresh parsley
- 2 tablespoons extra-virgin olive oil
- juice of ½ lemon (or more to taste)
- 1 garlic clove, pressed
- ¼ teaspoon dried oregano, crumbled
- 8 black Kalamata olives, whole or pitted and sliced
- salt and ground black pepper to taste
- romaine lettuce leaves
- crumbled or grated feta cheese (optional)
- Combine the cucumbers, tomatoes, bell peppers, scallions, parsley, oil, lemon juice, garlic, oregano, and olives in a large bowl.
- Add salt and pepper, and toss well.
- Although you can serve the salad immediately, it is even better if it sits for about 30 minutes before serving.
- Mound the salad on lettuce leaves, and top with feta if you like.
- Serve this with a crusty bread, hearty soup, or stuff a pita with it.
PER 8-OZ SERVING: 192 CALORIES, 2 G PROTEIN, 17 G FAT. 11.2 G CARBOHYDRATE, 860 MG SODIUM, 0 MG CHOLESTEROL.
NOTE: This salad is good with or without the feta. If you mix the feta into the salad, the cheese will absorb the marinade, which is delicious. For a more decorative presentation, sprinkle the feta on top. This salad will keep better if the cheese is not mixed into it.
Classic Greek salad Recipe
The salad is a simple assortment of fresh and crunchy vegetables and lettuce which is tossed in a tangy and citrus dressing. The salad is then sprinkled with a light and creamy feta cheese in order to balance the flavor. It is then garnished with Olives. Serve them along with Vegan Moussaka.
Classic Greek salad Recipe is a must try salad if you love vegetables. The salad is a simple assortment of fresh and crunchy vegetables and lettuce which is tossed in a tangy and citrus dressing. The salad is then sprinkled with a light and creamy feta cheese in order to balance the flavor. Olives are also one of the key ingredient in Greek Cooking. Olives are added as a whole in the salad or it can also be halved.
Normally this salad is considered as a breakfast or lunch dish for Greek Farmers were they always consume fresh in what they grow.
Serve the Classic Greek salad Recipe as a Party Appetizer followed by a Vegan Moussaka to relish a Greek Meal.
1 1/2 pounds broccoli, trimmed and cut into large florets
4 tablespoons olive oil Salt and pepper
1 small red onion, halved and thinly sliced
1/3 cup tahini
1/4 cup fresh lemon juice, or more to taste
1 teaspoon minced garlic
1 teaspoon ground cumin
1. Heat the oven to 425°F. Put the broccoli on a large rimmed baking sheet, drizzle with 2 tablespoons of the oil, sprinkle with salt and pepper, and toss with your hands to coat, then spread out the florets in a sin- gle layer. Roast, undisturbed, until the color starts to brighten, 5 to 10 minutes.
2. Scatter the onion on top, stir and turn with a spat- ula to combine the vegetables, and return to the oven. Roast, stirring once or twice more, until the onion has darkened a bit and you can just pierce a piece of broc- coli with a thin-bladed knife, 5 to 10 minutes more, depending on how big the florets are. (You can prepare the salad to this point up to several hours in advance and refrigerate. Either return it to room temperature or serve chilled.)
3. Put the remaining oil in a small bowl with the tahini, lemon juice, garlic, cumin, and some salt and pepper. Whisk, adding water 1 tablespoon at a time, until the dressing becomes smooth and coats the back of a spoon. Taste and adjust the seasoning add more lemon juice if you’d like. (You can make the dressing up to a day in advance, cover tightly, and refrigerate until serving.)
4. Transfer the broccoli to a platter or individual plates, drizzle with the dressing, and serve warm, at room temperature, or chilled.
Roasted Brussels Sprouts with Peanut Dressing
Trim and halve 2 pounds Brussels sprouts instead of the broccoli and use 6 scallions, chopped, instead of the onion. Substitute peanut butter for the tahini and lime juice for lemon juice.
How to make Greek Meatballs
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
STEP 1. Put your turkey mince into a large bowl and add the remaining ingredients (breadcrumbs, onion, egg, crumbled feta cheese, herbs, garlic powder and salt).
STEP 2. Use a wooden spoon to roughly combine everything together then use your hands to mix well for a few minutes. If you have time cover the bowl and pop in the fridge for 30 minutes. It will make it easier to roll the meatballs.
STEP 3. Roll the meatballs with slightly damp hands &ndash they should be about the size of a ping pong ball (1.57&rdquo | 4cm). This recipe makes 35 meatballs.
STEP 4. Heat the oil in a large skillet or frying pan and fry in batches over medium heat. The meatballs will need 5-7 minutes until they are nicely browned on all sides and cooked all the way through. Do not crowd the pan as the temperature will drop and they will take longer to cook. Place the cooked meatballs on a plate lined with paper towel as you cook the batches.
Oven Baked Meatballs
These turkey meatballs are already pretty healthy but they can be made even healthier by baking them in the oven. I usually use this option if I am pressed for time.
Spread the meatballs on a baking tray covered with greaseproof paper and spray with a little cooking oil. Bake in a 180C (350F) preheated oven for about 20 minutes, flipping over half way through.
When you are toasting pine nuts in a dry pan it literally takes about a minute. Do not under any circumstances answer your phone, go to the loo or do anything that necessitates you moving from the stove. These pine nuts with burn incredibly fast and then be utterly useless.
As soon as they take on some golden colour and start to release that gorgeous nutty aroma they are ready. Now tip them out of the hot pan right away on to a small plate. If you leave them in the pan even though it is off the heat the residual heat will continue to cook the nuts.
I mix up my salad dressings in a small jar. It’s just a case of putting in all the ingredients and giving it a good shake. Any leftover dressing will keep in the fridge for a few days. Saves on washing up.
Greek courgetti salad recipe - Recipes
This works out to 3pp/approx.150kcal per portion.
YOU WILL NEED : (Serves 4)
4 medium-large courgettes (zucchini)
1 teaspoon low salt soy sauce
freshly ground black pepper
200g reduced fat Greek style cheese
4 teaspoons tahini paste
(Add 1pp/30kcal per portion)
In a large mixing bowl, combine the lime juice, soy sauce, water and pepper. Taste. I sometimes add a splosh of sweetened sushi vinegar or some rice vinegar and a little sweetener-adjust to your personal preference.
If you have a spiralizer, halve the courgettes and spiralize into long strands. Otherwise, keep them whole and cut or julienne into long strips.
The gadget takes a little mastering but once it's in action it's a courgetti spaghetti machine! I made some strips that were about 1.5 metres long! Honestly!
As you complete each courgette, toss the spirals into the dressing and turn by hand to coat evenly.
Heap the dressed courgette into high mounds in 4 individual serving bowls.
Weigh out 50g low fat feta per portion and crumble roughly into each bowl.
Sprinkle with the dried mint.
Chop the pistachios finely.
Then top each salad with a quarter of the crunchy toasty nuts.
If you like, you can drizzle each one with a teaspoon of tahini. Just remember to add the extra pp/kcal if you do so!
Both rocket and zucchini are in season throughout June to October so this exquisite summer salad can really be enjoyed all summer long. The different ingredients provide contrasting textures and a variety of nutrients from vitamins and minerals to protein and fibre. It is refreshing, moreish and bursting with seasonal freshness.
pinch of salt
zest of 1 lemon
3 tbsp extra virgin olive oil
100g feta, crumbled
60g toasted hazelnuts, roughly chopped
a handful of basil leaves
Cut the courgette lengthwise into ribbons with a vegetable peeler or mandolin, toss lightly with a scant sprinkle of salt, lemon zest and drizzle 1 tbsp only of the olive oil.
Leave to stand for 5 minutes before tossing with the feta and rocket, arrange on a platter.
Sprinkle with hazelnuts, drizzle with remaining oil and finish with the basil leaves.
28 Irresistible and Quick Zoodle Recipes
Zoodles are awesome! We’re well impressed.
Zucchini noodles (sometimes known as Zucchini Pasta or Zucchini Spaghetti) weigh in at around ⅛ the carbs and ⅛ the calories of regular noodles, spaghetti or pasta.
They also have a unique flavour that opens up a whole new range of taste options, meaning they’re an incredibly versatile lunch or dinner option.
The fact that they can be eaten raw or cooked allows for further different meal styles too, and they’re really quick to make. Just grab a spiralizers and off you go!
To give you a bit of a head start, here’s a compilation of awesome vegan and vegetarian zoodle recipes from around the interweb.