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This is Greek salad perfection: Michael Psilakis tops warm bread with garlicky red-pepper tzatziki (cucumber-yogurt spread) and a piquant combo of cucumbers, olives, peperoncini, tomatoes, radishes, greens and feta. It's stellar with homemade ladopsomo bread and yogurt, but equally good with store-bought. Michael Psilakis: Great Greek Salad More Recipes by Michael Psilakis More Greek Recipes

Best New Chefs 2008: Michael Psilakis
Michael Psilakis
August 2010

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Credit: © Martin Morrell

Recipe Summary test

active:
1 hr
total:
5 hrs
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a food processor, process the chopped cucumber until minced. Transfer to a kitchen towel. Squeeze out as much liquid as possible and transfer the cucumber to a bowl.

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  • In the food processor, combine the yogurt, roasted peppers, garlic, dill and 2 tablespoons of the vinegar and process until smooth. Add the yogurt mixture to the drained cucumber and stir well. Season the tzatziki with salt and pepper.

  • In a large bowl, combine the remaining 1 tablespoon of vinegar with the olive oil and oregano. Add the Kirby cucumber, olives, peperoncini, radishes, tomatoes, mustard greens, onion and feta and toss well. Season with salt and pepper.

  • Spread about 2 tablespoons of tzatziki onto each bread and top with the salad. Serve right away.

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