A taste of Plateia – at home

Greek saladThe past couple of months have been like nothing we’ve seen before as academic courses were moved online, events were cancelled and restaurants closed their dining rooms, among other things. The Luskin Conference’s Center’s restaurant, Plateia, which is operated and managed by UCLA Housing & Hospitality, was no exception. With this in mind, we thought we’d bring Plateia to you by empowering you to make one of our popular recipes at home.

Once our doors reopen, we look forward to cooking for you again and helping you unwind and reconnect with the people in your life.

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



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.)