Greek Salad
(from austincook’s recipe box)
Source: Real Simple Magazine
Prep time: 15 minutes
Serves 6 people
Categories: Salads
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 cup loosely packed fresh basil leaves, plus 6 sprigs
- 1/4 teaspoon salt, plus more to taste
- 1/2 pound chunk Feta cheese
- 2 14-ounce cans stuffed grape leaves
- 1 medium seedless cucumber, peeled and cut into bite-size chunks
- 1 8-ounce package cherry or grape tomatoes, halved
- 3/4 cup black olives (such as Kalamata)
- 1 12-ounce jar pepperoncini, drained
- 1 lemon, quartered and seeded
- Kosher salt
- Freshly ground black pepper
Directions
-
To make the basil oil, combine the olive oil, 1 cup basil leaves, and 1/4 teaspoon salt in blender. Blend until smooth. Set aside.
-
Divide the Feta, stuffed grape leaves, cucumber, tomatoes, olives, pepperoncini, and the basil sprigs among 6 plates. Squeeze with lemon juice; drizzle with the basil oil. Add salt and pepper to taste.