Greek Salad with Saganaki
- Yield: 10 servings
- Total: 35 min
- Prep: 30 min
- Cook: 5 min
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
- 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.
- 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:
- 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:
- 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:
- 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.
Saganaki:
- 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.