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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

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

Reviews (3)

10 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
06/23/2012
This is a great salad. I followed the recipe exactly and my husband and I loved it. Plan to do it for company next.
Rating: Unrated
01/11/2012
Made this tonite without the leek and feta. Added radish in place of chickpeas. I thought was good, my husband thought the dressing was bland.
Rating: Unrated
11/17/2011
Tried the salad for dinner tonight. Everyone really liked it. Did not use fried leeks, just cut up green onions instead. Will make again. A nice light easy salad to make.
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