| Total: | 35 min |
| Prep: | 30 min |
| Cook: | 5 min |
| Yield: | 10 servings |
Ingredients
- 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
- 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 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
- 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
- 1 pound kasseri cheese, cut into 1/2-inch pieces
- 3 tablespoons butter, melted
- 2 tablespoons brandy
- 1 lemon, juiced
- 1 pound kasseri cheese, cut into 1/2-inch pieces
- 3 tablespoons butter, melted
- 2 tablespoons brandy
- 1 lemon, juiced
Instructions
- Put all the romaine into a large mixing bowl. Add half of the tomatoes, kalamatas and cucumbers and toss to combine. 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. Serve with the remaining vinaigrette and Saganaki on the side.
- Put all the romaine into a large mixing bowl. Add half of the tomatoes, kalamatas and cucumbers and toss to combine. 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. Serve with the remaining vinaigrette and Saganaki on the side.
- Put the shallot into the bowl of a food processor and pulse until well chopped. Add the lemon juice, feta, oregano, salt and pepper and pulse again to combine. With the processor running, add the oil in a steady stream. Pour into a small pitcher and set aside.
- Put the shallot into the bowl of a food processor and pulse until well chopped. Add the lemon juice, feta, oregano, salt and pepper and pulse again to combine. With the processor running, add the oil in a steady stream. Pour into a small pitcher and set aside.
- Preheat the broiler.
- Put the kasseri slices onto a baking sheet and brush with the melted butter. Place under the broiler until the cheese starts to bubble, about 4 to 5 minutes. Remove from the oven, douse with the brandy and ignite. Let the flame die down, sprinkle with lemon juice, transfer to a serving platter and serve immediately.
- Preheat the broiler.
- Put the kasseri slices onto a baking sheet and brush with the melted butter. Place under the broiler until the cheese starts to bubble, about 4 to 5 minutes. Remove from the oven, douse with the brandy and ignite. Let the flame die down, sprinkle with lemon juice, transfer to a serving platter and serve immediately.
Reviews
N
We just had the salad portion of this recipe, but it was delicious! Dressing kept for over a week in my fridge-which made a nice change to our salads all week.
Thank you guys, this is a great addition to my meals! Soooooo good!
You’ve completely ruined me for any other salad dressing – I’m addicted to this recipe! It’s pretty easy to make and makes eating “just a salad” an absolute delight!
I haven’t tried the saganaki yet – I will as soon as I can find kasseri cheese around here…
Thanks!!
This is a great big salad with great big taste. Love the feta in the dressing! My friends loved it too.
The dressing came out too oily and didn’t meet my expectations.
The dressing is wonderful, and if you’re a garlic lover like me – simply add extra. Try it with a pasta salad for a twist. Thank you for the recipe guys.
I haven’t exactly made the salad per receipe, but I have used the dressing on everything! This dressing is great just to have in the fridge for last minute salad or marinade. Good flavor, yummy.
LOVED the dressing and use it all the time now!! It is so yummy I can’t wait to eat salad now!!!
We had a very large party and served this salad. It was a complete crowd pleaser. It isn’t often that the green salad is the first thing to be emptied but this salad vanished! So many people asked for the recipe I wished I had printed it up!~