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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