A twist on the classic wedge salad served at almost every steakhouse and many restaurants using ingredients more found in Greek cooking.
Greek Wedge Salad
1/2 cup seeded cucumber, chopped
1/2 cup cherry tomatoes, cut in half
1/4 cup celery, chopped
1/4 cup Kalamata, green or black olives, sliced
3 tablespoons lemon juice, divided
3 tablespoons red wine vinegar
2 tablespoons tahini
2 garlic cloves, grated
1/4 cup olive oil
1 iceberg head of lettuce, rinsed, cut into 4 large quarters
1/4 cup crumbled feta cheese
10-12 large fresh basil leaves, torn
Salt and Pepper, to taste
In a medium bowl, mix together the cucumber, tomatoes, celery, olives, 2 tablespoons of lemon juice, salt and pepper.
For the dressing, add the remaining tablespoon of lemon juice, vinegar, tahini, garlic, olive oil, salt and pepper. Blend for 30-40 seconds.
To assemble: Place each iceberg quarter on 4 plates. Divide the cucumber and tomato mixture onto each wedge. Drizzle desired amount of dressing over each salad. Divide the feta cheese and basil on top of each salad. Serve immediately.
Sponsor: Pieology
