Greek Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 large red onion, thinly sliced
2 or 3 heads of romaine lettuce hearts, outer leaves removed. Use the crunchy younger leaves. For the salad you see in the pictures I used two heads of romaine
1 fennel bulb sliced very thin
roasted bell peppers, or 3 small store-bought roasted red bell peppers, cut into thin strips
about 24 cherry or grape tomatoes, halved. I used some heirloom cherry tomatoes here
1 English cucumber, peeled, halved, and sliced. If it has too many seeds, remove them
Feta Vinaigrette
5 scallions, thinly sliced
1/2 cup fresh dill, coarsely chopped
1/2 cup fresh flat-leaf parsley, coarsely chopped
1 tablespoon dried Greek oregano
About 15 Kalamata olives, pitted and halved
15 whole caper berries *** see note (if you don't like caper berries, use large capers)
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Directions: |
Directions:In a large bowl mix all the ingredients except the vinaigrette, feta and pepperoncini. Toss really well to combine.
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Drizzle salad with vinaigrette and toss the mixture with clean hands (I love this part! That's called getting to know your food).
Scatter with feta and pepperoncini.
Ready to serve
Preheat a grill pan.
Brush onion slices with olive oil and season with salt and pepper.
Place onions on grill pan and cook, turning, until tender, 4 to 5 minutes.
Transfer to a small bowl; drizzle with olive oil and lemon juice. Toss to combine.
Transfer the grilled onion to the bowl of a food processor along with the vinegar, basil, thyme, feta, mustard, garlic, shallots, oregano, 1 tablespoon salt, and 1 tablespoon pepper; pulse to combine.
With the processor running, slowly drizzle in 3/4 cup olive oil until dressing is smooth; season with salt and pepper. |
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Number Of
Servings: |
Number Of
Servings:10 to 15 servings |
Personal
Notes: |
Personal
Notes: Even better the next day
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