| Back to: Recipe HomeSalads/Dressings/Infused Oils Recipes | Printable View |
Roast Greek Salad with Seared Feta
Ingredients
| * | 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 |
Instructions
| 1 | Slice 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. |
| 2 | In a blender, combine 2 parts olive oil, 1 part lemon juice, honey, yogurt and cucumber. Puree and season to taste. |
| 3 | Heat 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. |
| 4 | To 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. |
Source
Chef Mark Giffin, Bish World Cuisine, Halifax, Nova Scotia, Canada