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Macedonian Salad

Always a sell out at my restaurant, serve this simple salad with crusty bread to soak up the extra champagne vinaigrette! Pairs well with a grilled flank steak or other protein.

Prep Time: 20 minutes Yield: 6 servings


1 cup pitted kalamata olives

1 cup pitted jumbo green olives

1 cup grape tomatoes, left whole or cut in half

1 peeled, seeded, and diced English cucumber

1 12 ounce can of artichoke hearts, drained, rinsed, and hand shredded

1 small red onion, shaved and diced

4 ounces of crumbled feta cheese

Combine all ingredients in a large non-reactive bowl. Prepare the vinaigrette separately, then pour over mixed salad, tossing gently. Let marinate 8-12 hours to allow flavors to meld.

Champagne Vinaigrette:

1/2 cup olive oil

1/4 cup champagne vinegar

1 tbsp. Konriko or other Greek Seasoning

1-2 tsp white sugar

1/2 tsp black pepper

1/2 tsp sage

1 tsp oregano

salt, to taste

Thoroughly whisk all vinaigrette ingredients together.

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