Your basic big, fat Greek salad

Fellow Foodies

I saw this recipe from California Olive Ranch and Viking Cooking School and thought I would pass it on, it looks like a great summer salad.  Enjoy!!

Choriatiki Salata (or horiatiki salata) has been dubbed “your basic big, fat Greek salad.” It’s a classic dish found at Greek restaurants. It’s also called Greek village salad. In addition to Greece, you’ll find this salad in various forms on dining tables throughout the eastern Mediterranean. It features feta cheese, olives and tomatoes, among other ingredients.

 “Pick your ingredients well and you’ll realize why a Greek salad with some bread is a hearty summer lunch,” one Greek food blogger advises, noting that good ripe tomatoes and a quality feta cheese are key.

Our friends at Viking Range cooking school shared their riff on Greek village salad.


While Greek Village salad recipes often don’t call for lettuce, the Viking culinary team uses half a head of romaine lettuce in their version. The salad also features ripe tomatoes, feta cheese, green pepper, green onions, radishes, and marinated Greek olives.


You can either buy the olives, or marinate them yourself. Do so by combining pitted kalamata olives with extra virgin olive oil, a sliced leek, dried oregano, orange zest, red pepper flakes, a bay leaf, and salt and pepper. Marinate the olives for at least three hours. Alternatively, you can also marinate them up to one month in advance.


The dressing, meanwhile, combines extra virgin olive oil, red wine vinegar, garlic, fresh parsley, a pinch of dried oregano, and salt and pepper.

Pair this salad with some good crusty bread. And prepare to have your taste buds transported to Greece.

Greek Village Salad (Choriatiki Salata)

Dressing

• 1/4 cup red wine vinegar
• 1 clove garlic, minced
• 2 tablespoons finely chopped fresh flat-leaf parsley
• 1 pinch dried oregano
• 1/2 cup California Olive Ranch extra-virgin olive oil
• Salt and freshly ground black pepper, to taste

Salad

• 1/2 small head romaine lettuce, crisped*
• 5 medium ripe red tomatoes, cut into wedges
• 1 small green bell pepper, seeded and thinly sliced
• 5 green onions, green tops only, very thinly sliced
• 5 radishes, trimmed and very thinly sliced
• 2 tablespoons chopped fresh dill
• 1/2 cup marinated Greek Olives**
• 4 ounces crumbled feta cheese, lightly packed (1 cup)
• Salt and freshly ground black pepper, to taste

For the Dressing: In a small mixing bowl or blender, combine the vinegar, garlic and herbs. In a slow, steady stream, add the California Olive Ranch extra-virgin olive oil, whisking (or blending) constantly until creamy and emulsified. Taste and adjust the seasoning as needed with salt and pepper.

For the Salad: Place the crisped salad greens, tomato wedges, bell pepper, green onions, radishes, fresh dill, olives and feta cheese in a salad bowl; toss with just enough dressing to lightly coat each leaf, then season to taste with salt and pepper.

Mound onto chilled salad plates, and serve immediately.

*To Crisp Salad Greens: Soak the salad greens briefly in a large basin of water. Lift the greens out of the water, shake off the excess water and dry in a salad spinner (do this in batches, if necessary). To crisp, wrap in linen or paper towels, place in a plastic zip-top bag and store in the vegetable bin of your refrigerator. If the greens are to be torn or cut into smaller pieces, it is best done just before the salad is dressed and served. Greens will stay crisp this way for up to two days.

**Marinated Greek olives may be found in specialty markets, Mediterranean markets or online at parthenonfoods.com. If you prefer to make your own marinated olives, a recipe follows.

Marinated Greek Olives (Elies Marinates)

• 1 medium leek
• 1/2 cup red wine vinegar
• 2 teaspoons dried oregano
• 1 1/2 tablespoons finely minced orange zest (about 1 orange)
• 1/2 teaspoon crushed red pepper flakes, or to taste
• 1 bay leaf (preferably Turkish)
• 1 cup California Olive Ranch extra-virgin olive oil
• Salt and freshly ground black pepper, to taste
• 1 quart pitted kalamata olives

Slice the leek crosswise, separating the tender, pale green and white portion from the tough, darker green upper stems. (Note: You may save the dark green tops for another use.) Cut the leek in half lengthwise, then rinse thoroughly under cool running water to remove all grit from between the layers. Pat dry with paper towels, then thinly slice crosswise into half-moons.

In a small mixing bowl, whisk together the sliced leeks, vinegar, oregano, zest, crushed red pepper flakes and bay leaf. In a slow, steady stream, add theCalifornia Olive Ranch extra-virgin olive oil, whisking constantly and vigorously until creamy and emulsified. Taste and adjust the seasoning as needed with salt and pepper.

Pour the marinade over the olives, and toss to combine; cover and marinate for at least 3 hours before serving.

Make it ahead: Marinate olives up to one month in advance; store, tightly covered, in the refrigerator.

Serving Suggestions: Add to salads, or serve as an accompaniment to Mediterranean-style grilled or roasted meats and vegetables.

Recipe courtesy of Viking Cooking School

Enjoy!!

Memphis Food Guy