GREEK SALAD WITH SAGANAKI
Provided by The Hearty Boys
Categories side-dish
Time 35m
Yield 10 servings
Number Of Ingredients 38
Steps:
- Put all the romaine into a large mixing bowl. Add half of the tomatoes, kalamatas and cucumbers and toss to combine. Put the salad into a large decorative bowl, toss with 1 cup of the vinaigrette and garnish with the remaining tomatoes, cucumbers, pepperoncini, kalamatas, and red onion. Serve with the remaining vinaigrette and Saganaki on the side.
- Put all the romaine into a large mixing bowl. Add half of the tomatoes, kalamatas and cucumbers and toss to combine. Put the salad into a large decorative bowl, toss with 1 cup of the vinaigrette and garnish with the remaining tomatoes, cucumbers, pepperoncini, kalamatas, and red onion. Serve with the remaining vinaigrette and Saganaki on the side.
- Put the shallot into the bowl of a food processor and pulse until well chopped. Add the lemon juice, feta, oregano, salt and pepper and pulse again to combine. With the processor running, add the oil in a steady stream. Pour into a small pitcher and set aside.
- Put the shallot into the bowl of a food processor and pulse until well chopped. Add the lemon juice, feta, oregano, salt and pepper and pulse again to combine. With the processor running, add the oil in a steady stream. Pour into a small pitcher and set aside.
- Preheat the broiler.
- Put the kasseri slices onto a baking sheet and brush with the melted butter. Place under the broiler until the cheese starts to bubble, about 4 to 5 minutes. Remove from the oven, douse with the brandy and ignite. Let the flame die down, sprinkle with lemon juice, transfer to a serving platter and serve immediately.
- Preheat the broiler.
- Put the kasseri slices onto a baking sheet and brush with the melted butter. Place under the broiler until the cheese starts to bubble, about 4 to 5 minutes. Remove from the oven, douse with the brandy and ignite. Let the flame die down, sprinkle with lemon juice, transfer to a serving platter and serve immediately.
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Ramzan Zahid
[email protected]This is the best Greek salad I've ever had. Thank you for sharing this recipe!
Daniel brawn
[email protected]This salad is a great make-ahead meal. It's even better the next day.
Josphat Kiplangat
[email protected]I love that this salad is so versatile. You can add or remove ingredients to suit your taste.
Gullu Boy
[email protected]This salad is a great way to get your daily dose of vegetables.
BIANCA Williams
[email protected]I'm not a big fan of Greek salad, but this recipe changed my mind. It's so flavorful and delicious.
abood shorrab
[email protected]This salad is so refreshing and light. It's the perfect meal for a hot summer day.
Ben Lovis
[email protected]I made this salad for a potluck and it was a huge hit. Everyone loved it!
Jessica Mclean
[email protected]This is my new favorite Greek salad recipe. The dressing is amazing and the saganaki is a great addition.
Shelby Berg
[email protected]I've made this salad several times now, and it's always a success. It's a great way to use up fresh summer vegetables.
Courtney woods-marlton
[email protected]The saganaki is the perfect finishing touch to this salad. It adds a delicious crunch and a bit of extra flavor.
Ethen Stover
[email protected]This salad is so easy to make, and it's always a hit with my family and friends.
Carolyn Anderson
[email protected]I love the combination of flavors in this salad. The sweetness of the tomatoes and cucumbers pairs perfectly with the salty cheese and tangy dressing.
Roshandrick Engelhart
[email protected]This Greek Salad with Saganaki is a delicious and refreshing dish that is perfect for a summer meal. The flavors of the fresh vegetables, tangy dressing, and crispy cheese are perfectly balanced. I highly recommend it!