Brian in the Kitchen Recipes
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.