Friday, July 9, 2010


Hello, everybody! Today's topic is Greek salad, a salad that's pretty popular these days.  Here is a recipe a little different from the every day Greek salad but just as good.  It has enough portions to feed a crowd, so it's something good to make if you are having company or a large family gathering.  Of course the portions can be cut in half if you're not feeding lots of people.  I think the star of this salad is the feta vinaigrette (scroll down), which is delicious, delicious, delicious!

The recipe is based on one from the book "How to Roast Lamb," written by chef Michael Psilakis. The book has been part of my collection since this past Christmas, when I bought it with a gift card I received. Don't bookstore gift cards make the best gifts?  I made the salad for Easter, and now I am making it again for a summer time barbecue I am hosting.  It can be assembled up to an hour ahead of time, and kept in the refrigerator. The vinaigrette can be made ahead of time also.  Dress the salad just before ready to serve. 
These are the next day left-overs.  I love left-over salad!

Ingredients: (Serves 10 to 15 as part of a buffet)
1 large red onion, thinly sliced
2 or 3 heads of romaine lettuce hearts, outer leaves removed.  Use the crunchy younger leaves. For the salad you see in the pictures I used two heads of romaine
1 fennel bulb sliced very thin
roasted bell peppers, or 3 small store-bought roasted red bell peppers, cut into thin strips
about 24 cherry or grape tomatoes, halved.  I used some heirloom cherry tomatoes here
1 English cucumber, peeled, halved, and sliced.  If it has too many seeds, remove them
5 scallions, thinly sliced
1/2 cup fresh dill, coarsely chopped
1/2 cup fresh flat-leaf parsley, coarsely chopped
1 tablespoon dried Greek oregano
About 15 Kalamata olives, pitted and halved
15 whole caper berries *** see note  (if you don't like caper berries, use large capers)

3/4 cup Feta Vinaigrette
2/3 cup feta cheese, crumbled or cubed
4 pepperoncini (small, pickled, yellow, mildly-hot peppers, store bought in a jar), sliced.  Or use more of them and leave them whole


Getting the salad ready, with my heirloom cherry tomatoes, and with the caper berries right on top.
  • In a large bowl mix all the ingredients except the vinaigrette, feta and pepperoncini.  Toss really well to combine.  
  • Wash your hands well.
  • Drizzle salad with vinaigrette and toss the mixture  with clean hands (I love this part! That's called getting to know your food).
  • Wash your hands well.
  • Scatter with feta and pepperoncini.
  • Ready to serve
Feta Vinaigrette 
(makes 1 1/4 cups, and it's kind of thick, but it dresses the salad well, and it tastes absolutely delicious).

1 small onion, sliced 1/4 inch thick
3/4 cup extra-virgin olive oil, plus a little more for the onion
Coarse salt and freshly cracked black pepper
1 teaspoon freshly squeezed lemon juice
1/2 cup white balsamic vinegar (if you prefer red-wine vinegar, use it)

6 fresh basil leaves
1 teaspoon fresh thyme leaves
1/4 cup crumbled feta cheese
2 tablespoons Dijon mustard
6 cloves garlic, smashed
2 shallots, thinly sliced
2 tablespoons dried Greek oregano

  • Preheat a grill pan.
  • Brush onion slices with olive oil and season with salt and pepper.
  • Place onions on grill pan and cook, turning, until tender, 4 to 5 minutes.
  • Transfer to a small bowl; drizzle with olive oil and lemon juice. Toss to combine.
  • Transfer the grilled onion to the bowl of a food processor along with the vinegar, basil, thyme, feta, mustard, garlic, shallots, oregano, 1 tablespoon salt, and 1 tablespoon pepper; pulse to combine.
  • With the processor running, slowly drizzle in 3/4 cup olive oil until dressing is smooth; season with salt and pepper.
I've made this vinaigrette again and again!  The original recipe calls for red wine vinegar, but I substitute with white balsamic, which I sometimes combine with lemon juice.  I just don't like strong vinegar.  One final comment: the grilled onions? A brilliant idea!!!

***Note: What is a caper berry? There is a difference between the caper and the caper berry. Caper is a bush that grows wild in rocky coastal areas throughout the Mediterranean region. The capers that we eat are the pickled buds of this bush. If the buds are not harvested, they will flower and then turn into fruit. That fruit is the caper berry. Greeks pickle the caper berries and use them in cooking or serve them as a mezé. Both capers and caper berries have a piquant, mustard like flavor. The caper berry has a stronger taste and is larger and fleshier than the caper. It's a lot easier to find capers at the store than caper berries, so go ahead and substitute if necessary.

I found this picture on the internet... Seen are caper leaves, the caper flower, various sizes of pickled capers, and a jar of caper berries.


  1. Greek Girl from QueensJuly 10, 2010 at 12:43 PM

    Beautiful! Now that's what I call a proper Greek salad. I can actually taste all those beautiful flavours, Ana. And the colours. Brilliant - literally. I've made Greek salads for friends' BBQ's, and while they liked them and enjoyed them, I think if mine looked as scrumptious as this does, there'd be not a morsel left by the time the evening came. Thanks for sharing, Ana.

  2. Yours is gorgeous! I enjoyed this salad a lot - it was a great choice!