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Roast Greek Salad with Seared Feta
Makes 4 Servings
*1 large red pepper
*1 large red onion
*4 Roma tomatoes
*1/4 cup pitted Kalamata olives, rinsed
*Extra virgin olive oil
*Good pinch of finely chopped fresh oregano
*Zest of 1 lemon
*Salt and freshly ground black pepper
*Juice of 2 lemons
*1 tbls. honey
*1/4 cup natural yogurt
*1 cucumber, peeled and seeded
*4 (1 oz.) slices Feta cheese
*Flour for dredging
*1 bunch spinach, washed, chiffonade
1Slice pepper, onion and tomatoes. In a bowl, combine with olives. Add a drizzle of oil, oregano, lemon zest and seasonings. Toss to coat. Roast on a baking sheet until vegetables have started to caramelize.
2In a blender, combine 2 parts olive oil, 1 part lemon juice, honey, yogurt and cucumber. Puree and season to taste.
3Heat a little oil in a pan. Carefully dredge the feta in the flour. Using tongs or a spatula, place feta in oil and sear to golden, about a minute on each side.
4To plate, toss spinach in dressing. Divide the dressed spinach among four plates, placing just off center. Next to the spinach, working one plate at a time and using a food ring, layer a quarter of each of the vegetables. Gently press on the food and remove the ring. Top each vegetable tower with feta and drizzle more dressing around the plate.
Chef Mark Giffin, Bish World Cuisine, Halifax, Nova Scotia, Canada