Lunchbreak: Chef Sam Talbot makes Greek salad

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Chef Sam Talbot

Magnificent Mile Shopping Festival and A Magnificent Taste
www.themagnificientmile.com

http://www.samtalbot.com/

Greek Salad

Ingredients:
2 Tbs. roughly chopped oregano, plus more for garnish
3 large heirloom tomatoes, cut into 1/16 pieces
1 large seedless organic cucumber, peeled, halved length-wise, and sliced cross-wise into 1/4" pieces, dumped into a quick pickle
1 medium red onion, peeled and julienned, charred
4 Tbs. extra-virgin Greek olive oil (preferably from Aegean)
1.5 Tbs. red wine vinegar plus a 1/4 cup separated
2 Tbs. coconut sugar
sea salt and freshly ground pink peppercorn, to taste
4 oz. double cream feta, cut into thick slabs
12-15 Greek olives
1 Lemon cut in 1/4 and grilled

Instructions:
Combine oregano, tomatoes, and charred onions in a bowl along with the 1.5 Tbs of red wine vinegar and olive oil. In a small bowl, whisk the quarter cup of vinegar and coconut sugar; add the cucumbers and soak for 5 minutes. Strain and discard the liquid. Add the cucumbers to the others in the bowl. Season with salt and pepper and pour over cucumber mixture. Toss. Transfer salad to a serving bowl and top with feta and olives. Garnish with more fresh oregano and grilled lemon.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s