Brian in the Kitchen

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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

February 25 2020

Greek Salad


image from marthastewart.com

For the croutons and olives

    1 cup olive oil
    1/2 loaf olive bread, cut into 1/2-inch cubes (about 2 cups)
    1/2 cup pitted Kalamata olives

For the dressing

    1/4 cup plus 2 tablespoons olive oil
    2 tablespoons red-wine vinegar
    Coarse salt and freshly ground pepper

For the salad

    2 cups cherry tomatoes, quartered
    1 cucumber, peeled and coarsely chopped
    3 tablespoons fresh dill
    1/2 small red onion, thinly sliced
    1 block feta cheese (6 ounces), sliced 1/2 inch thick

Make the croutons and olives: Heat oil in a large high-sided skillet over high heat until it reaches 360 degrees on a deep-fry thermometer. Fry bread and olives until bread is golden, about 5 minutes. Transfer the mixture to a paper-towel-lined plate using a slotted spoon.

Make the dressing: Whisk together oil and vinegar. Season with salt and pepper.

Make the salad: Combine tomatoes, cucumber, dill, and onion in a large bowl.

Toss salad with dressing. Arrange feta on a plate. Top with salad, croutons, and olives.