Grilled Greek Salad

Author

Lior Lev Sercarz

Servings

6-8

Category

Side Dish

Appetizer

Ingredients

• 3 Persian Cucumbers, split lengthwise
• 3 plum tomatoes, split lengthwise
• 2 small red onion, cut ½” thick with skin on
• 2 hearts of romaine, split lengthwise
• 3 slices sourdough bread
• 1 cup olive oil
• 2 Tbsp fine sea salt
• 2 Tbsp ground black pepper
• 3 Tbsp Izak for grilling
• -
• ½ cup feta cheese
• ½ cup pitted kalamata olives
• -
• ¼ cup sherry vinegar
• ¼ cup olive oil
• ½ tsp fine sea salt
• 1 Tbsp Izak

Directions

1. Preheat the grill to medium-high heat.
2. On a large tray or flat plate, drizzle the cucumbers, tomatoes, red onions, and romaine lettuce with the olive oil to coat well and season with the salt, black pepper, and Izak.  For the bread, lightly brush a little oil and season.
3. Grilled the cucumbers, tomatoes, onion, romaine, and bread until nicely golden brown from the grill.  The onion will take a little longer to become tender.
4. Remove items, as they are ready, to a large tray.
5. Cut the cucumber halves into 2-3 chunky pieces. The romaine can be cut similarly to make 2” pieces.  Remove the onion skins and separate the onions into rings and tear the bread into 1” pieces.
6. On a large serving platter, arrange layers of cucumber, tomato, onion, romaine, and bread.
7. In a small bowl, whisk the sherry vinegar, olive oil, sea salt, and Izak to make the vinaigrette and drizzle over the platter of salad, finishing with crumbled feta and olives.
8. Enjoy!