Description
Delicious, crunchy, colorful and textured Greek salad revisited.
Ingredients
Scale
- 80gr of lettuce
- 6 or 7 heirloom tomatoes (Ex: 1 green, 1 orange, 1 yellow, 2 little red and 2 little dark red)
- 1/3 of cucumber
- 1/3 of red pepper (you can also replace by little bell peppers red, yellow and orange)
- 100gr of feta
- 14 dried olives greek style
- 6 sundried tomatoes
- 1 tbsp of olive oil
- 1 tsp of balsamic vinegar
- 1 tsp of Dijon mustard
- 1 tsp of toasted sesame oil
- 2 tsp of sesame seeds
- 1 ounce of quinoa
- 1 handful of coriander and 1 handful of chive
- Salt and Pepper to taste
- Variation : you can add pastrami if you are really in the mood for some meat 🙂
- Heat the quinoa with 2 ounces of water and a pinch of salt in a little pan for 12 to 15 minutes. Put aside at room temperature.
Instructions
- Wash the vegetables.
- Put the lettuce in a bowl.
- Cut the bigger tomatoes in 4 parts and the little tomatoes in halve. Put the juice and seeds from the tomatoes aside (you will be using it later in the recipe).
- Add tomatoes to bowl.
- Mix the juice and tomato seeds with balsamic vinegar, olive oil, Dijon mustard, toasted sesame oil, salt and pepper, in a vinaigrette. Put aside.
- Cut the cucumber in half, then, thinly slice it and add to bowl.
- “Brunoise”the pepper (cut in cubes of 3 mm or less on each side) and add to bowl.
- Cut the feta in cubes of 1cm on each side and add to bowl.
- Cut the olive in halves and add to bowl. Keep 3 full olives per person for the presentation.
- Add the quinoa to bowl.
- Chopped the coriander and chives and add to bowl.
- Mix the salad and separate the mixture in 2 bowls.
- Add 3 olives to each bowl.
- Add 3 sundried tomatoes to each bowl.
- Add the vinaigrette (approximately 5 minutes before serving).
- Now, for the meat lovers, cut the pastrami into small pieces and add to each bowl. 🙂
- Category: Salad
- Cuisine: Greek
