Salads and Dressings

Greek Village Salad

Recipe courtesy of Viking Cooking School

Ingredients

For the Dressing

  • 1/4 cup red wine vinegar
  • 1 clove garlic, minced
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 1 pinch dried oregano
  • 1/2 cup extra-virgin olive oil
  • Salt and freshly ground black pepper, to taste

For the Salad

  • 1/2 small head romaine lettuce, crisped*
  • 5 medium ripe red tomatoes, cut into wedges
  • 1 small green bell pepper, seeded and thinly sliced
  • 5 green onions, green tops only, very thinly sliced
  • 5 radishes, trimmed and very thinly sliced
  • 2 tablespoons chopped fresh dill
  • 1/2 cup marinated Greek Olives
  • 4 ounces crumbled feta cheese, lightly packed (1 cup)
  • Salt and freshly ground black pepper, to taste

For the Marinated Greek Olives

  • 1 medium leek
  • 1/2 cup red wine vinegar
  • 2 teaspoons dried oregano
  • 1 1/2 tablespoons finely minced orange zest (about 1 orange)
  • 1/2 teaspoon crushed red pepper flakes, or to taste
  • 1 bay leaf (preferably Turkish)
  • 1 cup California Olive Ranch extra-virgin olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 quart pitted kalamata olives

Directions
For the Dressing

  1.  In a small mixing bowl or blender, combine the vinegar, garlic and herbs. In a slow, steady stream, add the extra-virgin olive oil, whisking (or blending) constantly until creamy and emulsified. Taste and adjust the seasoning as needed with salt and pepper.

 

For the Salad

  1. Place the crisped salad greens, tomato wedges, bell pepper, green onions, radishes, fresh dill, olives and feta cheese in a salad bowl; toss with just enough dressing to lightly coat each leaf, then season to taste with salt and pepper.
  2. Mound onto chilled salad plates, and serve immediately.

 

For the olives

 

  1. Slice the leek crosswise, separating the tender, pale green and white portion from the tough, darker green upper stems. (Note: You may save the dark green tops for another use.) Cut the leek in half lengthwise, then rinse thoroughly under cool running water to remove all grit from between the layers. Pat dry with paper towels, then thinly slice crosswise into half-moons.
  2. In a small mixing bowl, whisk together the sliced leeks, vinegar, oregano, zest, crushed red pepper flakes and bay leaf. In a slow, steady stream, add the extra-virgin olive oil, whisking constantly and vigorously until creamy and emulsified. Taste and adjust the seasoning as needed with salt and pepper.
  3. Pour the marinade over the olives, and toss to combine; cover and marinate for at least 3 hours before serving.

 

Time Level Yield
45 minutes plus Moderate 6-8 servings

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