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Until then, stay healthy and safe!
Greek Village Salad
The Greek name for this rustic chunky chopped favorite is horiatiki. It makes a delicious side for any grilled meat and is a satisfying meal on its own.
Yield: 4 to 6 servings
Lemon Oregano Vinaigrette
2 shallots, halved
3 cloves garlic
1 cup blended oil
Flaky salt
Black pepper
Juice from 3 lemons
¼ cup extra virgin olive oil
1 small handful oregano, chopped
Salad
8 Persian cucumbers, cut into thick half-moons
3 pints baby heirloom tomatoes, halved
1 radicchio, cut into medium dice
½ head romaine, cut into medium dice
1 small red onion, cut into medium dice
1 cup Kalamata olives, pitted
Flaky salt
Black pepper
2 tablespoons chopped fresh oregano
1 can Valbreso feta cheese, cut into 12 medium-size cubes
Make the lemon oregano vinaigrette
Preheat the oven to 350°F. Season the shallots and garlic with ¼ cup of the blended oil, salt, and pepper. Place the shallots and garlic in a heat-proof pan and roast until golden brown, 10 to 12 minutes. Remove from the oven and let cool. In a high-speed blender, add the roasted shallots and garlic and lemon juice, and pulse to blend. In a separate small mixing bowl, combine the remaining ¾ cup blended oil and olive oil. Slowly drizzle the combined oils into the blender. Season with salt, pepper, and chopped oregano.
Assemble and serve
In a large mixing bowl, add the cucumbers, tomatoes, radicchio, romaine, onion, and olives. Toss to mix the vegetables and add three-fourths of the vinaigrette, salt, pepper, and chopped oregano. To serve, portion the salad between bowls and top with 3 pieces of the feta cheese.
Pro Tip: This vinaigrette is not a permanent emulsion and will separate, so give it a good shake before each use. Taste the salad and adjust the dressing as you wish. (Not all of the vinaigrette will be needed for this recipe.)
