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id
6010
Name
Greek Salad
Main Dish Category
Salads and Dressings
Secondary Dish Category
Side Dish,
Main Ingredient
Feta Cheese
Other Ingredient
Kale
Number of People
6
List of Ingredients
2 cups cooked orzo or very small pasta or couscous
2 cups thinly sliced kale
1/4 cup shaved red onion
1/4 cup pitted kalamata olives, halved lengthwise
1/4 cup thinly sliced pickled banana pepper
Kosher salt and freshly cracked black pepper
1 cup sliced green or cubanelle pepper
12 grape tomatoes, sliced in half
3 Persian cucumbers, cut in half moons and sliced
1/4 cup roughly chopped fresh parsley leaves
1/3 pound block French feta cheese, sliced into 1/4-inch-thick slices
1/2 teaspoon dried oregano
Red Wine Vinaigrette (see Notes)
Description
In a medium bowl, combine the pasta, kale, onion, olives, banana pepper, and 1/4 cup vinaigrette. Season with salt and pepper. Toss to coat.
In a separate medium bowl, combine the green or cubanelle pepper, tomatoes and cucumbers. Add the parsley, 1/4 cup vinaigrette, and salt to taste. Toss to coat.
On a large plate or platter, arrange the pasta mixture in the center, then top with the cucumber and tomato mixture. Shingle the feta slices on top. Season the feta slices with the oregano, some salt and pepper and a drizzle of olive oil.
Time
40 minutes
Cooking Type
Toss
Difficulty (1-5)
2
Notes
Persian Cucumbers are the small cucumbers they sell as artisan cucumbers or pickling cucumbers in a 4-pack.
Red Wine Vinaigrette
1 cup olive oil
1/3 cup red wine vinegar
1/4 cup shallots, finely chopped
1 tablespoon Dijon mustard or 1/2 teaspoon dry mustard
2 teaspoons sugar
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
*** If you are using this for another recipe, add 2 T of snipped fresh oregano or basil OR 1 tsp dried***
Origin
Geoffrey Zakarian (meg saw at dentist)
Image