Greek Salad with Saganaki

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  • Total: 35 min
  • Prep: 30 min
  • Cook: 5 min
  • Yield: 10 servings
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Ingredients

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

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

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

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

Saganaki:

1 pound kasseri cheese, cut into 1/2-inch pieces

3 tablespoons butter, melted

2 tablespoons brandy

1 lemon, juiced

Saganaki:

1 pound kasseri cheese, cut into 1/2-inch pieces

3 tablespoons butter, melted

2 tablespoons brandy

1 lemon, juiced

Directions

  1. 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.
  1. 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.

Greek Vinaigrette:

  1. 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.

Greek Vinaigrette:

  1. 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.

Saganaki:

  1. Preheat the broiler.
  2. 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.

Saganaki:

  1. Preheat the broiler.
  2. 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.