8.21.13
Greek Salad Recipe michael psilakis

We think a giant salad is the perfect summer meal. But not all of our dining companions agree. Whether you’re a vegetarian married to a carnivore or just health-conscious individual with roommates who couldn’t care less, here is a recipe everyone can get on board with!

Chef Michael Psilakis is lending us his recipe for the ultimate Greek salad. For vegans, substitute the cheese for some vegan protein. For vegetarians, you’re good to go. And for the carnivores at the table simple add freshly grilled lamb and – voila! – you’ve got a dish that serves everyone! Here’s what award-winning author and restauranteur Chef Psilakis has to say about it…

Some people think a Greek salad is a few olives, some cucumbers, and a block of feta on top of some lettuce, but this classic recipe goes a little further. This refined version of the quintessential Greek side dish is full of summer flavor and can be assembled up to an hour ahead of time, and kept in the refrigerator, making it a perfect dish for entertaining. As always, don’t dress the salad until just before serving. This salad can be served alone or with the addition of a grilled chicken breast, lamb chop, or any protein to turn the meal into a fresh and bright meal that pleases guests of many tastes and dietary habits. Enjoy trying this at home.

Horiatiki Salata (Greek Salad)
Serves 10 to 15 as part of a large buffet

INGREDIENTS

1 large Spanish or sweet onion, thickly sliced
1 large head iceberg lettuce, sliced paper-thin
1 1/2 lb whole, trimmed bulbs of fennel, sliced crosswise paper-thin
4 small fire-roasted red bell peppers, home-roasted or store-bought, cut into strips
24 cherry or grape tomatoes, halved
3/4 lb English cucumber, peeled, halved, seeds scooped out, and thickly sliced
8 whole scallions, thinly sliced
1 red onion, sliced paper-thin
1/2 cup small picked sprigs of dill, roughly chopped
1/2 cup small picked sprigs of parsley, roughly chopped
1 Tbsp dry Greek oregano
50 mixed green and black olives, brined and/or oil-cured, pitted and halved
16 whole caperberries
3/4 cup red wine and feta vinaigrette
2/3 cup crumbled feta cheese
4 pepperoncini (pickled yellow peppers), sliced
extra virgin olive oil
kosher salt and cracked black pepper

DIRECTIONS

Brush the onion slices with a little olive oil and season with kosher salt and pepper. On a griddle pan or in a cast-iron skillet, grill the onion until tender. Separate into rings.

In a large bowl, combine all the remaining ingredients except the red wine and feta vinaigrette, feta, and pepperoncini. Toss.

Drizzle with the vinaigrette and toss the mixture aggressively with clean hands. Sprinkle with the feta.

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