Greek Salad with Saganaki Recipe

Name: Greek Salad with Saganaki
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 shallot, diced; 1/2 cup fresh lemon juice; 1/4 cup feta cheese, crumbled; 1/2 teaspoon dried oregano; 1 teaspoon salt; Freshly ground pepper; 1 1/2 cups extra-virgin olive oil; 3 heads Romaine lettuce, washed and torn into bite sized pieces; 1 pint grape tomatoes, halved; 1 cup kalamata olives; 1 cucumber, sliced; Greek vinaigrette, recipe follows; 12 pepperoncini; 2 small red onions, thinly sliced; Saganaki, recipe follows; 1 pound kasseri cheese, cut into 1/2-inch pieces; 3 tablespoons butter, melted; 2 tablespoons brandy; 1 lemon, juiced

Servings: persons

1 shallot, diced
1/2 cup fresh lemon juice
1/4 cup feta cheese, crumbled
1/2 teaspoon dried oregano
1 teaspoon salt
Freshly ground pepper
1 1/2 cups extra-virgin olive oil
3 heads Romaine lettuce, washed and torn into bite sized pieces
1 pint grape tomatoes, halved
1 cup kalamata olives
1 cucumber, sliced
Greek vinaigrette, recipe follows
12 pepperoncini
2 small red onions, thinly sliced
Saganaki, recipe follows
1 pound kasseri cheese, cut into 1/2-inch pieces
3 tablespoons butter, melted
2 tablespoons brandy
1 lemon, juiced

1
Put the shallot into the bowl of a food processor and pulse until well chopped.
2
Add the lemon juice, feta, oregano, salt and pepper and pulse again to combine.
3
With the processor running, add the oil in a steady stream.
4
Pour into a small pitcher and set aside.
5
Put all the romaine into a large mixing bowl.
6
Add half of the tomatoes, kalamatas and cucumbers and toss to combine.
7
Put the salad into a large decorative bowl, toss with 1 cup of the vinaigrette and garnish with the remaining tomatoes, cucumbers, pepperoncini, kalamatas, and red onion.
8
Serve with the remaining vinaigrette and Saganaki on the side.
9
Preheat the broiler.
10
Put the kasseri slices onto a baking sheet and brush with the melted butter.
11
Place under the broiler until the cheese starts to bubble, about 4 to 5 minutes.
12
Remove from the oven, douse with the brandy and ignite.
13
Let the flame die down, sprinkle with lemon juice, transfer to a serving platter and serve immediately.

1576

kcal

Calories

138

Fat

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.

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

You need 19 ingredients. The key ingredients include: 1 shallot, diced, 1/2 cup fresh lemon juice, 1/4 cup feta cheese, crumbled, 1/2 teaspoon dried oregano, and more.

Yes, Greek Salad with Saganaki 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.

Greek Salad with Saganaki

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