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.

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Ingredients

Ingredient Checklist

Directions

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.

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  • 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
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
07/12/2010
I loved this. I especially like the fresh herbs in the salad. You can see my results here: http://marthaandme.wordpress.com/2010/07/12/martha-mondays-greek-salad/
Rating: Unrated
11/10/2009
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.