Chopped Greek Salad With Shallot Vinaigrette

Submitted by Lavender Lynn

"from Food and Wine"

 

• Ready In: 30mins
• Ingredients: 13
• Serves: 8

ingredients

• 2 tablespoons white balsamic vinegar
• 1 teaspoon fresh lemon juice
• 1 small shallot, halved
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons canola oil
• salt & freshly ground black pepper
• 10 ounces mixed baby greens, coarsely chopped
• 4 Belgian endive, halved, cored and coarsely chopped
• 1 English cucumber, peeled, halved, seeded and cut into 1/2-inch dice
• 1 pint grape tomatoes, halved
• 1⁄4 cup dill, coarsely chopped
• 3⁄4 cup pitted kalamata olive, halved (5 ounces)
• 1⁄2 lb feta cheese, crumbled (2 cups)

directions

1. In a blender, combine the vinegar, lemon juice and shallot and puree. With the machine on, add the olive oil and canola oil and puree until emulsified. Season the dressing with salt and pepper.
2. In a large bowl, toss the greens with the endives, cucumber, tomatoes, dill, olives and feta. Add half of the dressing, season with salt and pepper and toss. Add the remaining dressing, toss again and serve.
3. Make Ahead The dressing can be refrigerated overnight.

Reviews

[Sharon123]

Lovely salad, I replaced the Begium endive with romaine(it's what I had on hand). Loved the fresh dill and feta. Thanks! Made for ZWT#9 2013.

 

[Jostlori]

I love chopped salads, and this is one of the best I've had. I think it was the dill, because all my guests were raving about that. So good that, after dessert, my niece announced "nobody touch the leftover salad - that's MINE!" Thanks for posting - this is definitely a keeper! Made for Culinary Quest 2016.