New Greek Salad
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Martha Stewart Living, May 2011
- Yield Serves 4
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Ingredients
For the croutons and olives
- 1 cup olive oil
- 1/2 loaf olive bread, cut into 1/2-inch cubes (about 2 cups)
- 1/2 cup pitted Kalamata olives
For the dressing
- 1/4 cup plus 2 tablespoons olive oil
- 2 tablespoons red-wine vinegar
- Coarse salt and freshly ground pepper
For the salad
- 2 cups cherry tomatoes, quartered
- 1 cucumber, peeled and coarsely chopped
- 3 tablespoons fresh dill
- 1/2 small red onion, thinly sliced
- 1 block feta cheese (6 ounces), sliced 1/2 inch thick
Directions
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Make the croutons and olives: Heat oil in a large high-sided skillet over high heat until it reaches 360 degrees on a deep-fry thermometer. Fry bread and olives until bread is golden, about 5 minutes. Transfer the mixture to a paper-towel-lined plate using a slotted spoon.
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Make the dressing: Whisk together oil and vinegar. Season with salt and pepper.
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Make the salad: Combine tomatoes, cucumber, dill, and onion in a large bowl.
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Toss salad with dressing. Arrange feta on a plate. Top with salad, croutons, and olives.
Love, love, love this fresh and tasty twist on Greek salad! The key is to have very fresh and crisp cucumbers and slightly sweet tomatoes. I added more dill than the recipe calls for, too. A cup of olive oil for making croutons can be too much, depending upon the bread you use. Olive bread does work best, but other hearty breads are delicious, too. This was a big hit at a BBQ, and I've shared the recipe with many people. This will become a regular item in my salad rotation.