FoodReference.com (since 1999)

 

RECIPE SECTION - Over 10,000 Recipes

Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   Recipes   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_& Tours   |   Food_Trivia_Quizzes   |   Food Poems   |   Free_Magazines   |   Food Festivals & Events

You are here > Home

RECIPESSalad RecipesVegetable Salads pg 3 >  Greek Salad, My Big Fat

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

Culinary Schools & Cooking Classes
From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

MY COLORFUL BIG FAT GREEK SALAD

The colorful fresh veggies in this recipe make the presentation beautiful on its own, and its mixture of flavors and textures makes it impressive for the most discerning guests.
Serves 8

Ingredients

• 1 tablespoon Dijon mustard
• 1 teaspoon minced anchovy (1 or 2)
• 1/4 cup fresh oregano
• 1/4 cup sherry vinegar
• 1 cup extra virgin olive oil
• Sea salt, to taste
• Black pepper, to taste
• 1/4 cup diced English cucumber
• 2 Roma tomatoes, diced
• 1/4 cup diced red onion
• 1/4 cup chopped kalamata olives
• 3 tablespoons crumbled feta cheese, plus extra for garnish
• 1 cup thinly sliced romaine lettuce (use your bread knife to make thin slices from a head of romaine)
• 4 slices sourdough bread, toasted


Directions

1. In your blender, pulse the mustard, anchovy, and oregano until mixed. Add the sherry vinegar and pulse until well combined. While blending at medium speed, drizzle in the olive oil and season to taste with salt and pepper.

2. In a large bowl, toss the cucumber, tomato, onion, olives, feta cheese, and romaine with 1/2 cup of the dressing. Taste the salad to see if it needs more dressing, salt, or pepper.

3. Mound the salad in a large serving bowl. Cut the toasted bread into wedges, tuck the wedges around, and garnish it with more crumbled feta. For individual portions, hold the toasted bread wedge in the center of each small plate, and pile the salad high around it. This makes each plate look like a sailboat. You could also serve individual salad portions in margarita or martini glasses with the toast jutting out like a sail.

4. Store the leftover dressing in an airtight container in the refrigerator. You can toss the leftover salad as well as the dressing with some pasta for a great Greek pasta salad.


Recipes from Gourmet Meals in Crappy Little Kitchens by Jennifer Schaertl
(HCI Books; April 2010; Trade paperback/$18.95)

 

RELATED RECIPES

  Home   |   About Us & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission.
 

FoodReference.com Logo

 

Popular Pages