Grape Leaves Salad Recipe

Prepare leaves

Rinse the preserved grape leaves under cool running water to remove brine. Separate and pat dry on paper towels. Trim any thick stems and set leaves aside, stacking with veins down so they are easy to roll.

Toast pine nuts (if using)

Heat a small skillet over medium heat. Add pine nuts and toast, stirring frequently, until golden and fragrant, about 2–3 minutes. Transfer to a bowl to cool.

Make filling

In a medium skillet, warm 1 tablespoon olive oil over medium heat. Add the finely chopped onion and a pinch of salt; cook, stirring, until softened and translucent, 4–5 minutes. Add the rice and stir to coat in oil and onion for 1–2 minutes. Add 3/4 cup water or vegetable broth, 1 tablespoon lemon juice, toasted pine nuts, chopped parsley, dill, mint (if using), 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 10 minutes — the rice should be partially cooked but still slightly al dente as it will finish cooking inside the leaves. Remove from heat and let the filling cool until comfortable to handle, 10–15 minutes. Stir in 3 tablespoons olive oil to moisten the mixture.

Roll grape leaves

Lay one grape leaf flat, shiny side down and stem end toward you. Place about 1 to 1 1/2 teaspoons (adjust slightly for larger leaves) of the rice filling near the stem about 1 inch from the base. Fold the base over the filling, fold the sides in, and roll tightly but gently toward the tip to form a small cigar-shaped roll. Repeat until all filling is used. If you have leftover leaves, you can stack them between parchment to keep them from drying.

Pack and steam

Line the bottom of a medium pot with a few reserved, torn grape leaf pieces or a round of parchment to prevent sticking. Arrange the stuffed grape leaves seam-side down in a snug single layer (or concentric layers) in the pot. Drizzle about 1 tablespoon olive oil and the remaining 1 tablespoon lemon juice over the rolls; add a small heatproof plate on top to keep them from unraveling. Pour enough boiling water to come about 1/2 inch up the sides of the rolls (do not submerge). Cover and simmer gently over low heat for 30–40 minutes, until the rice is tender. Remove from heat and let cool in the pot for 15 minutes before transferring to a serving plate.

Prepare vegetables

While the grape leaves cook, cut tomatoes into 1-inch wedges, slice cucumber into 1/4-inch half-moons, and thinly slice the red onion. Place the tomatoes, cucumber, red onion and Kalamata olives in a large mixing bowl.

Make dressing

Whisk together 3 tablespoons olive oil, 1 tablespoon red wine vinegar, 1 teaspoon lemon zest (if using), 1/2 teaspoon dried oregano, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper in a small bowl until emulsified.

Assemble salad

Pour the dressing over the vegetables and toss gently to combine. Taste and adjust seasoning. Scatter crumbled feta over the top and give a light toss or leave the feta on top for presentation.

Arrange a generous mound of Greek salad in the center or on one side of a wide serving platter. Neatly place 6–8 warm (or room-temperature) stuffed grape leaves on top of or alongside the salad, depending on your presentation preference. Drizzle 1 tablespoon extra-virgin olive oil over the grape leaves and salad, sprinkle a few extra parsley or mint sprigs as garnish, and serve with lemon wedges for squeezing. Leftovers keep covered in the refrigerator for up to 3 days.