Greek Salad with Saganaki

Total Time:
35 min
30 min
5 min

10 servings

  • Greek Vinaigrette:
  • 1 shallot, diced
  • 1/2 cup fresh lemon juice
  • 1/4 cup feta cheese, crumbled
  • 1/2 teaspoon dried oregano
  • 1 teaspoon salt
  • Freshly ground pepper
  • 1 1/2 cups extra-virgin olive oil
  • 3 heads Romaine lettuce, washed and torn into bite sized pieces
  • 1 pint grape tomatoes, halved
  • 1 cup kalamata olives
  • 1 cucumber, sliced
  • Greek vinaigrette, recipe follows
  • 12 pepperoncini
  • 2 small red onions, thinly sliced
  • Saganaki, recipe follows
  • Saganaki:
  • 1 pound kasseri cheese, cut into 1/2-inch pieces
  • 3 tablespoons butter, melted
  • 2 tablespoons brandy
  • 1 lemon, juiced

Put the shallot into the bowl of a food processor and pulse until well chopped. Add the lemon juice, feta, oregano, salt and pepper and pulse again to combine. With the processor running, add the oil in a steady stream. Pour into a small pitcher and set aside.

Yield: 2 cups

Put all the romaine into a large mixing bowl. Add half of the tomatoes, kalamatas and cucumbers and toss to combine. Put the salad into a large decorative bowl, toss with 1 cup of the vinaigrette and garnish with the remaining tomatoes, cucumbers, pepperoncini, kalamatas, and red onion. Serve with the remaining vinaigrette and Saganaki on the side.


Preheat the broiler.

Put the kasseri slices onto a baking sheet and brush with the melted butter. Place under the broiler until the cheese starts to bubble, about 4 to 5 minutes. Remove from the oven, douse with the brandy and ignite. Let the flame die down, sprinkle with lemon juice, transfer to a serving platter and serve immediately.

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