This recipe from chef Michael Psilakis's "How to Roast a Lamb" cookbook makes a delicious side dish or main course, depending on the size of your appetite.



Ingredient Checklist


Instructions Checklist
  • Preheat a griddle or cast-iron skillet. Brush sweet onion slices with olive oil and season with salt and pepper. Place on griddle and cook, turning once, until tender, 4 to 5 minutes. Remove onions from griddle and separate into rings.

  • Place grilled onions in a large bowl along with, lettuce, fennel, roasted peppers, tomatoes, cucumber, scallions, red onion, dill, parsley, oregano, olives, and caperberries; toss to combine.

  • Drizzle salad with vinaigrette and toss until vegetables are well coated. Top with feta and add pepperoncini; serve.

Reviews (2)

2 Ratings
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Rating: Unrated
I loved this. I especially like the fresh herbs in the salad. You can see my results here:
Rating: Unrated
Made this salad over the week-end, it was great. The dressing was a little thick so I added more olive oil to thin down a bit.