Greek Salad with Fried Leeks

Greek Salad with Fried Leeks

Frying julienned leeks is a great way to add extra crunch and color to this Greek salad of olives, feta cheese, chickpeas, cucumber, Romaine, and grape leaves.


  • 1 ½ cups vegetable oil

  • 1 leek, white and pale green parts only, cut into 3-inch julienne

  • 2 tablespoons red-wine vinegar

  • ½ teaspoon coarse salt

  • ¼ teaspoon ground black pepper

  • ¼ cup extra-virgin olive oil

  • 1 English cucumber, peeled, quartered lengthwise, and sliced crosswise ⅓ inch thick

  • 1 pint grape tomatoes, halved

  • ½ cup pitted Kalamata olives, halved

  • 1 Romaine heart, sliced ½ inch thick

  • 6 ounces store-bought stuffed grape leaves, halved

  • 1 (15.5-ounce) can chickpeas, rinsed and drained

  • 4 ounces Greek feta cheese


  1. Heat vegetable oil in an 8-inch skillet over medium-high heat. Fry leeks in batches until golden brown, about 2 minutes per batch, and transfer to a paper towel-lined plate.

  2. In a medium bowl, whisk together vinegar, salt, pepper, and oil. Add cucumber, tomatoes, and kalamata olives and toss to combine.

  3. Spread out Romaine on a large platter and cover with dressed vegetables. Top with grape leaves, chickpeas, leeks, and feta and serve.

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