mediterranean · side dish

Layered Greek Salad

Name: Layered Greek Salad
Cook time: 45 min
Total time: 45 min
Yield: 10 servings
Cuisine: mediterranean
Ingredients: 1 cup Crumbled feta cheese; 1 Clove garlic, minced; 1 teaspoon Granulated sugar; 12 Kalamata or black olives; 4 cups Low-fat plain yogurt; 1/4 cup Chopped fresh mint or; 1 small Spanish onion, chopped; 1/4 teaspoon Pepper; 2 Sweet red or green peppers, 1/2 Seedless cucumber, (English), cubed; 2 tablespoons Red wine vinegar; 1 small Head romaine lettuce, shredded; 1 teaspoon Salt; 2 Tomatoes, cut in wedges

“Layered Greek Salad is a gluten free and lacto ovo vegetarian hor d'oeuvre. This recipe serves 10 and costs $1.21 per serving. One serving contains 135 calories, 9g of protein, and 6g of fat. This recipe from Foodista requires peppers, salt, onion, and yogurt. This recipe is typical of Mediterranean cuisine. This recipe is liked by 1 foodies and cooks. From preparation to the plate, this recipe takes about 45 minutes. Overall, this recipe earns a solid spoonacular score of 78%. Layered Greek Salad, Greek Salad Layered Dip, and Layered Greek Salad for a Crowd are very similar to this recipe.”

total: 45 min
effort: Easy
serves: 10
ratings: New

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Ingredients

Serves 10

Feta cheese1 cup
Garlicminced1 clove
Granulated sugar1 tsp
Kalamata12
Yogurt4 cups
Mint or¼ cup
Onionsmall, chopped1 small
Pepper¼ tsp
PeppersEnglish, 1/2 Seedless cucumber, , cubed2
Red wine vinegar2 tbsp
Romaine lettucesmall, shredded1 small Head
Salt1 tsp
Tomatoescut in wedges2

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

5 steps · 45 min

1
Place yogurt in cheesecloth-lined sieve set over bowl. Cover and refrigerate for 4 hours or until reduced to about 2-1/2 cups.
2
Transfer to bowl; discard liquid. Stir in garlic, vinegar, salt, sugar and pepper.In 8 or 9 inch round bowl, layer lettuce, then onion, red peppers and cucumber.
3
Spread top with yogurt mixture. Refrigerate, loosely covered, for up to 12 hours.

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