Greek Recipe

Name: Firefly Grill STLs Greek Recipe
Cook time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 6 cups Arcadian spring mix (or mixed baby greens); 2 cups Ripe tomatoes (Roma or vine), medium, cut into bite-sized wedges; 0.5 cups Red onion, thinly sliced; 1 cup English cucumber, halved lengthwise and sliced 1/4"; 0.5 cup Greek (Kalamata) olives, pitted and halved; 0.75 cup Feta cheese, crumbled; 0.25 cup Extra-virgin olive oil; 2 tbsp Balsamic vinegar; 1 tsp Dijon mustard; 1 tsp Honey (or maple syrup); 1 tsp Garlic, minced (about 1 small clove); 0.5 tsp Kosher salt; 0.25 tsp Freshly ground black pepper

Inspired by Firefly Grill STL

Time15m

Serves4

arcadian spring mix, tomatoes, red onions, greek olives, cucumbers, feta cheese, balsamic vinaigrette

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Ingredients

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Salad

6 cups Arcadian spring mix (or mixed baby greens)

2 cups Ripe tomatoes (Roma or vine), medium, cut into bite-sized wedges

1/2 cups Red onion, thinly sliced

1 cup English cucumber, halved lengthwise and sliced 1/4"

1/2 cup Greek (Kalamata) olives, pitted and halved

3/4 cup Feta cheese, crumbled

Balsamic Vinaigrette

1/4 cup Extra-virgin olive oil

2 tbsp Aged balsamic vinegar

1 tsp Dijon mustard

1 tsp Honey (or maple syrup)

1 tsp Garlic, minced (about 1 small clove)

1/2 tsp Kosher salt

1/4 tsp Freshly ground black pepper

Method

Salad

Prepare vegetables and cheese

Rinse and gently spin or pat the Arcadian spring mix dry. Quarter or cut the tomatoes into bite-sized wedges. Halve the cucumber lengthwise and slice into 1/4" half-moons. Peel and thinly slice the red onion into rings; if you prefer milder onion flavor, place the slices in cold water for 5 minutes and drain. Pit and halve the Kalamata olives if not already pitted. Crumble the feta with your hands or fork and set all components aside.

Assemble the salad

In a large serving bowl, place the spring mix. Scatter the tomato wedges, cucumber slices, red onion, and Kalamata olives evenly over the greens. Sprinkle the crumbled feta on top. Toss gently just before serving with the vinaigrette (see vinaigrette directions) to avoid wilting the greens.

Balsamic Vinaigrette

Make the dressing: In a small bowl or jar, combine the balsamic vinegar, Dijon mustard, honey, minced garlic, salt, and pepper. Whisk briefly to combine. Slowly stream in the extra-virgin olive oil while whisking continuously (or add all ingredients to a lidded jar and shake vigorously) until the dressing emulsifies and thickens slightly. Taste and adjust seasoning—add a pinch more salt or a little more honey if you prefer sweeter dressing.

Dress and serve: Right before serving, drizzle about 2–3 tablespoons of vinaigrette over the assembled salad (reserve any remaining dressing for guests to add more). Gently toss the salad to coat the ingredients lightly and serve immediately.