Enssaro Salata Recipe
Make Enssaro Salata Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salad
Enssaro Dressing
Garnish / optional
Method
Salad
- 1
Place mixed salad greens in a large chilled bowl and gently toss to aerate and remove any large stems.
- 2
Add the thinly sliced cucumber, halved cherry tomatoes, and thinly sliced red onion to the greens. Toss gently to combine.
- 3
Scatter the halved Kalamata olives and crumbled feta over the top of the tossed greens and vegetables.
- 4
Sprinkle toasted pine nuts evenly over the salad.
Enssaro Dressing
- 5
Make the dressing
In a small bowl or jar, combine the minced garlic, Dijon mustard, honey, fresh lemon juice, and white wine vinegar. Whisk briefly to blend.
- 6
Slowly whisk in the extra-virgin olive oil until the dressing emulsifies and thickens slightly.
- 7
Stir in the chopped fresh oregano (or dried), sea salt, and freshly ground black pepper. Taste and adjust seasoning — add a little more lemon or salt if desired.
Assemble & Serve
- 8
Just before serving, drizzle about two-thirds of the dressing over the salad and toss gently to coat all components evenly. Reserve the remaining dressing for guests who want more.
- 9
Transfer the tossed salad to a serving platter or leave in the bowl. Garnish with lemon zest and arrange fresh dill sprigs on top.
- 10
Serve immediately with crostini or pita wedges on the side. Pass the reserved dressing at the table.