Cook The Book: Greek Salad Recipe Recipe

Name: Cook The Book: Greek Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large Spanish or sweet onion, thickly sliced; Extra-virgin olive oil; Kosher salt and cracked black pepper; 1 large head iceberg lettuce, sliced paper-thin; 1 1/2 pounds whole trimmed bulbs of fennel, sliced cross-wise paper thin; 4 small fire-roasted red bell peppers, home-roasted or store-bought, cut into strips; 24 grape or cherry tomatoes, halved; 3/4 pound 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 dill, roughly chopped; 1/2 cup small, picked sprigs parsley, roughly chopped; 1 tablespoon dry Greek oregano; About 50 mixed green and black olives, brined and/or oil-cured, pitted and halved; 3/4 cup Red Wine & Feta Vinaigrette (recipe follows); 2/3 cup feta cheese; 4 pepperoncini (pickled yellow peppers), sliced; 1/2 cup red wine vinegar; 1 small onion, sliced and grilled; 6 basil leaves; 1 teaspoon picked thyme; 1/4 cup crumbled feta cheese; 2 tablespoons Dijon mustard; 6 garlic cloves, smashed; 2 shallots, thickly sliced; 2 tablespoons dry Greek oregano; 1 tablespoon kosher salt; 1 tablespoon coarsely cracked black pepper; 3/4 cup extra-virgin olive oil

Servings: persons

1 large Spanish or sweet onion, thickly sliced
Extra-virgin olive oil
Kosher salt and cracked black pepper
1 large head iceberg lettuce, sliced paper-thin
1 1/2 pounds whole trimmed bulbs of fennel, sliced cross-wise paper thin
4 small fire-roasted red bell peppers, home-roasted or store-bought, cut into strips
24 grape or cherry tomatoes, halved
3/4 pound 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 dill, roughly chopped
1/2 cup small, picked sprigs parsley, roughly chopped
1 tablespoon dry Greek oregano
About 50 mixed green and black olives, brined and/or oil-cured, pitted and halved
3/4 cup Red Wine & Feta Vinaigrette (recipe follows)
2/3 cup feta cheese
4 pepperoncini (pickled yellow peppers), sliced
1/2 cup red wine vinegar
1 small onion, sliced and grilled
6 basil leaves
1 teaspoon picked thyme
1/4 cup crumbled feta cheese
2 tablespoons Dijon mustard
6 garlic cloves, smashed
2 shallots, thickly sliced
2 tablespoons dry Greek oregano
1 tablespoon kosher salt
1 tablespoon coarsely cracked black pepper
3/4 cup extra-virgin olive oil

1
Brush the onion slices with 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.
2
In a large bowl, combine all of the remaining ingredients except the Red Wine Vinaigrette, feta, and pepperoncini. Toss.
3
Drizzle the vinaigrette and toss the mixture aggressively with clean hands. Scatter with the feta and pepperoncini.
4
In a food processor, combine the vinegar, onion, basil, thyme, feta, mustard, garlic, shallots, oregano, salt, and pepper. With the motor running, drizzle in the olive oil until smooth. Season with salt and pepper.

1132

kcal

Calories

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 29 ingredients. The key ingredients include: 1 large Spanish or sweet onion, thickly sliced, Extra-virgin olive oil, Kosher salt and cracked black pepper, 1 large head iceberg lettuce, sliced paper-thin, and more.

Yes, Cook The Book: Greek Salad Recipe falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cook The Book: Greek Salad Recipe

How did you like this recipe?

Frequently Asked Questions