Lunchbreak: Chef Sam Talbot makes Greek salad

Chef Sam Talbot

Magnificent Mile Shopping Festival and A Magnificent Taste

Greek Salad

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

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.

Filed in: Lunchbreak

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