Restaurants›Firefly Grill STL›Greek Salad Recipe

Greek Salad Recipe

Inspired by Firefly Grill STL
Time20m
Serves4

arcadian lettuce blend, cucumbers, grape tomatoes, kalamata olives, red onions, feta cheese, balsamic vinaigrette

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Ingredients

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Salad

Balsamic Vinaigrette

Method

Salad

1

Prepare vegetables

Wash and spin dry the arcadian lettuce blend. Trim any thick stems and tear larger leaves into salad-bite pieces until you have about 6 cups.

2

Cut cucumber

If using an English or Persian cucumber, slice in half lengthwise and cut into 1/4-inch half-moons. For a regular cucumber, peel if desired, halve lengthwise, remove seeds with a spoon if very seedy, then slice into 1/4-inch half-moons to yield ~1 cup.

3

Halve tomatoes

Rinse grape tomatoes and cut each in half (or quarters if large) to yield about 1 cup.

4

Slice red onion

Peel a small red onion and slice very thinly. Measure 1/4 cup of the thin slices. If onion is strong, soak the slices in cold water for 5 minutes and drain to mellow the flavor.

5

Assemble salad base

In a large bowl combine the torn lettuce, sliced cucumber, halved grape tomatoes, drained kalamata olives (leave them whole or halve as preferred), and the thin red onion slices. Toss gently to distribute ingredients evenly.

6

Add feta and garnish

Sprinkle 3/4 cup crumbled feta evenly over the salad. If using, scatter 2 tbsp chopped fresh parsley and drizzle 1 tsp fresh lemon juice for brightness.

Balsamic Vinaigrette

7

Combine dressing ingredients

In a small bowl or jar add 1.5 tbsp balsamic vinegar, 3 tbsp extra-virgin olive oil, 1/2 tsp Dijon mustard, 1/2 tsp minced garlic, 1/2 tsp honey, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper.

8

Emulsify

Whisk vigorously for 20–30 seconds until emulsified, or close jar and shake until combined and slightly thickened. Taste and adjust seasoning: add a pinch more salt or a little more honey if too sharp.

9

Dress the salad

Just before serving, drizzle about 2–3 tbsp of the vinaigrette over the assembled salad (reserve extra in case guests want more). Gently toss the salad using two large spoons until ingredients are evenly coated. Add additional dressing to taste.

10

Serve

Transfer to a serving bowl or plate. Serve immediately so the lettuce remains crisp. Leftover dressing keeps refrigerated in a sealed container for up to 5 days.