Greek salad with dolmades
Votes: 1
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 338, total fat 27 G., saturated fats 8 G., proteins 9 G., carbohydrates 16 G., fiber 4 G., cholesterol 33 mg, sodium 1018 mg, sugar G.
Calories 338, total fat 27 G., saturated fats 8 G., proteins 9 G., carbohydrates 16 G., fiber 4 G., cholesterol 33 mg, sodium 1018 mg, sugar G.
Greek An evening salad consisting of lettuce, cucumbers, and cherry tomatoes. Topped with large olives, feta cheese, and marinated pepperoncini. Dolmades are served on the platter alongside.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 12 frozen dolmades or vegetarian dolma
- 500 g cherry tomatoes, halved
- 2 heads of cabbage romaine lettuce, cut in a cross-shaped motion
- 1 cup crumbled cheese feta
- 2 large ground cucumbers, peeled, seeded, cut into large slices
- 1 cup mixed fresh herbs (parsley, dill, mint and/or oregano)
- 1/3 cup olive oil
- 1/2 onion, thinly sliced into half rings
- 1 small clove of garlic, minced
- 1 cup Kalamata olives and 1 tablespoon brine
- 2 tbsp red wine vinegar
- 1 cup pickled pepperoncini peppers
- 1/2 tsp salt
- 1/4 tsp pepper
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Recipes with similar ingredients: salad, romaine lettuce, red onion, oregano, tomatoes, cherry tomatoes, cheese, feta cheese, dolma (dolmades), peperoncino pepper, olives, Kalamata olives, cucumbers, garlic, wine vinegar, olive brine
Cooking the dish according to the recipe:
- Prepare the salad dressing: In a small bowl, soak the onion in cold water with ice for 5 minutes. In a large salad bowl, whisk together the wine vinegar, olive brine, garlic, salt, and pepper. Pour in the olive oil in a thin stream, whisking constantly.
- Prepare Greek salad: Drain the onion in a sieve and add it to the salad bowl with the dressing. Add the romaine lettuce, herbs, tomatoes, and cucumbers to the salad bowl and toss to combine. Season with salt and freshly ground pepper.
Place the salad on portioned plates, sprinkle with olives and feta cheese on top, and place pepperoncini and stuffed dolmades next to it.
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