Updated: Jul 1, 2021
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.
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.