Recipes Sandwiches + Wraps Salad Sandwich Greek Salad Sandwiches Be the first to rate & review! 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. By Michael Psilakis Michael Psilakis Why he won Because he has ingeniously redefined Greek cooking in America. Born New York City; 1968. First career Accounting. “Then I decided to go to law school and started waiting tables at T.G.I. Friday’s to pay for it. I found out I liked the restaurant industry.” How he got into cooking “I bought a restaurant on Long Island, Café Angelica, and worked as a maître d’. I loved it; it was like My Big Fat Greek Wedding every night. One day, the chef left without notice. Customers were coming, so I went back to the kitchen and did the best I could. It wasn’t a fun day, but it was a fortunate one.” Flavor obesession “I’m an acid freak. The more complex a dish is, the more important acidity is—it stops palate fatigue. It keeps you going after the fourth or fifth bite.” Fantasy restaurant partner Jim Morrison. “The food would be deeply conceptual, and the crowd would be artsy and intellectual. I’d love to know what his foodie friends—if he had any—would have thought.” Won Best New Chef at: Anthos, New York City Food & Wine's Editorial Guidelines Updated on August 16, 2022 Print Rate It Share Share Tweet Pin Email Photo: © Martin Morrell Active Time: 1 hrs Total Time: 5 hrs Yield: 6 Ingredients 1 medium cucumber (peeled, seeded and coarsely chopped) ½ cup 1/2 plain whole-milk Greek yogurt or homemade Greek yogurt 2 roasted red peppers (chopped) 2 garlic cloves (chopped) 2 tablespoons chopped dill 3 tablespoons red wine vinegar Salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil ½ teaspoon dried Greek oregano 1 small Kirby cucumber (thinly sliced) 12 pitted kalamata olives (chopped) 6 pickled peperoncini (stemmed and cut into thin rings) 4 radishes (cut into matchsticks) 2 plum tomatoes (coarsely chopped) 1 cup thinly sliced mustard greens or kale ½ small red onion (thinly sliced) 1 cup feta (crumbled) 6 Ladopsomo breads or grilled pocketless pitas Directions 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. 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. Rate it Print