Photos of all things food and drink from The Daily Meal
A simple Greek salad is a always a crowd-pleaser.
The Daily Meal's editors, contributors, and readers dig into some pretty great restaurants, festivals, and meals. There's not always enough time to give a full review of a restaurant or describe in depth why a place, its food, and the people who prepare it are noteworthy, so Snackshot of the Day does what photographs do best, rely on the image to do most of the talking.
Today's Snackshot is of Greek salad. This classic salad is easy to make with a few staple ingredients: feta cheese, olives, red onion, tomatoes, and cucumbers. It's light and refreshing and perfect for entertaining. The ingredients are cheap enough that you can buy a lot of them and make a huge batch for a dinner party. Plus, there may be only a few ingredients, but the feta and olives pack a strong punch of flavor.
Read more about The Daily Meal's Snackshot feature. To submit a photo, email jbruce[at]thedailymeal.com, subject: "Snackshots." Follow The Daily Meal's photo editor Jane Bruce on Twitter.
Hi guys! I hope everyone is having a safe and happy end of Summer! Last week I shared my family’s new obsession, Greek Chicken Skewers with Tzatziki Sauce, and I’d like to introduce it’s best friend, Greek Salad with Herb Marinated Feta. This incredible salad has been on repeat almost weekly (sometimes twice in a week) ever since we went into quarantine 865 years ago, and knowing that it’s on the day’s menu immediately brightens our mood. Who knew that a salad could make anyone so happy? Yes, it’s perfect with the chicken skewers, but it’s also amazing with some orzo tossed in for a filling main dish salad, and it’s customizable with whatever fresh vegetables you have on hand.
The best recipes come from using a few simple ingredients and just treating them well. I could have given you instructions to make a really good Greek Salad with crisp cucumbers, sweet little tomatoes, and sharp shards of red onion. Toss in some feta and lemon juice and we’re done, right? Oh no, we’re not even close to done. In this recipe for Greek Salad with Marinated Feta – oops I gave it away in the title – we are marinating a diced block of salty, briny feta in fruity olive oil and adding fresh herbs and cracked black pepper. We’re taking simple ingredients and elevating the flavors to a whole new level!
21 Day Fix-Approved Salad Dressings
I’m a HUGE salad lover! Check out some of my salad posts on my Instagram Feed. So, it’s only natural that one of the questions as a 21 Day Fix Coach that I get a lot is, “What salad dressings are 21 Day Fix-approved?”. For your food to truly be “Fix Approved” it has to only include fix-approved ingredients meaning no artificial colors, preservatives or sweeteners. That eliminates most salad dressings out there. So many of them have weird, unrecognizable ingredients, preservatives, and other things you want to avoid like like high fructose corn syrup, low-quality oils and trans-fats.
In order to weed out the good from the bad, just use your Fooducate app to scan barcodes at the store. If a dressing gets a B+ or above rating, I would say it’s overall pretty healthy and I personally wouldn’t feel guilty eating it. Some of the “good” store dressings include:
I usually just make my own dressings, simply because they’re really easy to make, flavorful, and I can control what goes into them. You’ll find salad dressing recipes listed on pages 56-59 of the 21 Day Fix Menu Plan book as well as in the “program materials” in Beachbody on Demand under 21 Day Fix. Did you know you can try out Beachbody on Demand for 14 Days completely FREE? More on that here: Beachbody on Demand Free Trial
You can also try these homemade dressings:
I'm Kim, a 2017 Elite 5-Star Diamond Team Beachbody Coach. I'm a mom, wife, curious traveler, foodie, and spirit junkie. I love to work hard yet really LIVE life to the fullest. I discovered fitness in my 40s, and as I approach 50 I'm in the best shape of my life. I believe that fitness, like life, should be fun. I love to help women of any age rediscover their passion for life, and become the best they can be! Read More…
I paid $19.81 for five cucumbers and tomatoes, along with a carton of crumbled feta cheese, a jumbo red onion, and Trader Joe's grilled balsamic vinegar and rosemary chicken breast. I also grabbed two avocados from a nearby market (the ones at my local Trader Joe's are always rock hard) for $1.67 each. That brings my total to $23.15.
Even if I wanted to get another avocado or some more chicken to tide me over on Friday, I would have only spent around $25 for an entire week's worth of lunch.
Greek Panzanella Bread Salad with Dried Figs
Panzanella is a traditional salad using bread and seasonal vegetables. This Greek panzanella recipe is a twist on the classic, introducing toasted pita chips and dried figs.
Where is Panzanella from
Panzanella has its origins in Italy. The word literally means bread (pane) and salad bowl (zanella) where this salad is a great way to transform day-old or stale bread into a salad that sops up the juices of the tomatoes and vinegar. Usually the traditional recipe includes tomatoes, basil, and bread—red, green, and white—the colors of the Italian flag.
A Twist on Tradition
For a Greek version, we’ve brought together a few complementary ingredients that are part of a Greek salad. This includes Kalamata olives and cucumbers along with red onion and feta cheese. Our Orchard Choice and Sun-Maid California Dried Figs seal the deal. Together with tomatoes, pepperoncini, and oregano complete the transformation. The addition of chickpeas make it a meal and swapping out the bread for pita chips offers a different texture.
Why This Recipe Works
To add a spicy pop to our Greek panzanella bread salad, we replaced some of the vinegar with brine from jarred pepperoncini and a spoonful of mustard. To flavor the pita and head off a soggy situation, we tossed the torn pieces with olive oil, garlic, and oregano and toasted them in the oven.
How Long Does Panzanella Keep
The pita can be toasted and stored at room temperature in airtight container for up to 2 days. We soon discovered that the salad became more flavorful as it sat. Tasters preferred a 30¬-minute marinade before serving any longer and the vegetables became mushy. Once tossed, the Greek panzanella is best eaten the same day.
Greek Turkey Feta Mason Jar Salad
I’m slow to adopt new trends. Take Mason Jar Salads, for example.
I first heard about salads-in-a-jar in a Weight Watchers meeting several years ago.
Since then I’ve seen them all over Pinterest.
But, because I work from home, I didn’t think they made sense for me.
I decided to reconsider when I realized that some days at lunchtime, even with all the ingredients I needed sitting right in the fridge, I was still too lazy to pull them out and make salad!
Weight Watchers Greek Turkey Feta Salad
So, the last time I made a salad, I made an extra one for the mason jar and put it in the fridge so it would be ready and waiting when I needed a quick and easy lunch.
The cool thing is that these salads-in-a-jar will stay fresh for several days.
I’m going to try to work on developing the habit of putting together an extra mason jar salad or two whenever I’m making one for lunch and dinner.
That way there will always be one waiting for me, increasing the odds that I’ll opt for it rather than the cookie-in-the-jar!
The secret to success with these salads is the order in which you layer the ingredients.
The dressing and any juicy ingredients go in first.
Then heavy, sturdy items, with the fragile lettuce going in last.
That’s really all there is to it.
According to my calculations, this Greek Turkey Salad has 302 calories and:
6 *SmartPoints (Green plan)
6 *SmartPoints (Blue plan)
6 *SmartPoints (Purple plan)
8 *PointsPlus (Old plan)
Curious about Weight Watchers new myWW Green , Blue and Purple plans? Watch this short video to learn more:
If you like this easy Mason Jar Greek Turkey Salad with Feta, be sure to check out my other easy, healthy Weight Watchers friendly salad recipes including Weight Watchers Chickpea & Feta Salad, Skinny Chopped Greek Salad, Grilled Chicken Greek Salad, Easy Asian Chicken Salad and Weight Watchers Cheeseburger Salad as well as this winning collection of 17 WW Friendly Mason Jar Salads
If you’ve made this Turkey Feta Mason Jar Salad, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Why Greek Salad is ever so good for you
Greek salad is not only Greece’s most popular salad, it has now become one of the world’s most loved, and for a very good reason!
Traditional Greek salad, also known as Xoriatiki, is packed with vitamins and minerals that are proven to help maintain a healthy body and mind.
Although these days there are many variations, an authentic Greek salad features tomatoes, cucumbers, red onion, olives, Feta, oregano and olive oil. The combination of these ingredients is a simple way to add key vitamins and minerals to your everyday diet and over summer we can guarantee you most Greeks do consume a Xoriatiki every single day!
Greek salad is low-calorie and nutrient-dense, also providing you with a healthy dose of vitamins A and C, as well as potassium and iron. It also contains phytonutrients and antioxidants, which reduces the risk of health problems such as heart disease and cancer.
And here we break down each ingredient to show just how good a Greek salad is for you!
Tomatoes are the major dietary source of the antioxidant lycopene, which has been linked to many health benefits, including reduced risk of heart disease and cancer. They are also a great source of vitamin C, potassium, folate and vitamin K.
Cucumbers are low in calories but contain many important vitamins and minerals, as well as a high water content. Eating cucumbers may lead to many potential health benefits, including weight loss, balanced hydration, digestive regularity and lower blood sugar levels.
Oregano health benefits include reducing infections, preventing damage to cells by free radicals, treatment of common cold, treating menstrual cramps, preventing cancer, relieving inflammation and killing intestinal parasites. Other benefits includes combating bacteria, supporting heart health, supporting the body with nutrients, supporting weight loss and improving digestion.
Olive oil is rich in vitamins, it has antioxidant properties, so it might help prevent or reverse damage from cancer-causing ultraviolet radiation and it moisturizes and fights bacteria. Olive oil also reduces brain inflammation and is said to help fight off Alzheimer’s disease.
Onions contain small amounts of calcium, iron, folate, magnesium, potassium and antioxidants.
Olives are very high in vitamin E and other powerful antioxidants. Studies show that they are good for the heart, and may protect against osteoporosis and cancer.
Feta is mainly made from sheep or goat milk (often combined), Feta cheese is a nutrient-rich option and a deliciously flavoured dairy. Feta’s nutritional overview includes significant protein calcium B-complex vitamins riboflavin, vitamin B6, B12, and pantothenic acid vitamin A iron phosphorus zinc and many trace minerals (selenium, magnesium, potassium, copper, and manganese).
Greek Pasta Salad
Pair this delicious dish with a risotto and a nice bottle of wine. This Italian favorite is easy to make and sure to impress your guests.
- 2 cups half and half
- 1/4 cup limoncello
- 3 Tbsp granulated sugar
- 1/4 tsp vanilla extract
- 1/2 tsp finely grated lemon zest
- 1/8 tsp kosher salt
- 3 large eggs
- Unsalted butter, for buttering the casserole dish
- 5 cups challah (about 8 oz)
1 In a small saucepan, combine the cloves with the cardamom, bay leaf, cinnamon, and 2 cups water and bring to a boil. Add the fish, return to a boil, then reduce the heat to maintain a simmer and poach the fish until cooked through, about 5 minutes.
2 Meanwhile, cover the potatoes with generously salted water in a medium saucepan, bring to a boil, and cook until tender, about 20 minutes. Drain the potatoes and let them cool completely.
3 Add the potatoes to the bowl with the fish along with the bread crumbs, lime juice, cilantro, cumin, and chile, season with salt, and lightly mash the potatoes with the other ingredients until evenly combined. Form the mixture into six 3-inch-wide, 3?4-inch-thick patties.
4 In a 12-inch nonstick skillet, warm the oil over medium heat. Add the patties and cook, flipping once, until golden brown, about 6 minutes. Transfer the fish patties to a serving platter and serve while hot with mint chutney on the side.
Don't mess with the classics
Now don't get me wrong. I'm all for "playing with your food". Add whatever you like to your salads… But if you set out to recreate this classic Greek dish, please do it a favour and don't add lettuce. My father will refuse to eat in restaurants that don't reproduce a real horiatiki salata! People get funny when it comes to this dish!
When Dodoni Feta approached me here in Australia, to work with them on some recipes, I was beside myself.
Here was a brand that I had grown up with all my early life in inner suburban Melbourne.
All the Greeks knew the Dodoni brand, and I can guarantee you, it was in most Greek households along with a Kelvinator fridge!
Just like this Greek salad.
I thought it would only be fitting to start off this working relationship with a classic dish.
Caramelized roasted vegetables, crispy chickpeas and plenty of herbs make for a flavorful, rich and filling couscous dish. This dish&hellip
Marinated feta and Kalamata olives stuffed into a warm, fluffy and crispy baked potato makes these Mediterranean Stuffed Baked&hellip
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