Greek Spring Salad: Prasini Salata
I've taken that traditional combination and added some cucumbers and red grapes. I love the crunchy texture the cucumber adds; the sweet, juicy grapes provide wonderful balance to the earthiness of the lettuce and dill.
- 1 large head green leaf lettuce, washed, dried, and shredded
- 1/2 bunch fresh dill, snipped
- 6 scallions—including green parts, thinly sliced
- 6 ounces good-quality feta (I like the kind that comes in brine), crumbled
- about 1/3 of English seedless cucumber, sliced into half-moons
- 1 cup red seedless grapes, halved
- 1/4 cup extra virgin olive oil
- juice of 1/2 lemon
- 2 Tablespoons red wine vinegar
- 1 teaspoon honey or agave (optional)
- sea salt, to taste
In a screw-top jar, combine the oil, lemon juice, vinegar, honey (if using), and salt. When seasoning the dressing, keep in mind that the feta is quite salty, so make sure not to over-salt. Shake well until combined.
Combine the lettuce, dill, scallions, cucumber, and grapes in a large salad bowl. Drizzle the dressing over the salad and toss well. Add the feta and toss again. Serve immediately.
I love how you can have a variety of green ingredients—the lettuce, dill, scallions, and cukes—that all lend their own flavor and texture. The briny, creamy feta and the crisp, sweet grapes are a fantastic complement to this verdant salad. Of course, each of these ingredients is packed with nutrition, so that's a bonus!
This Greek-style spring salad is often served at Easter, alongside the traditional roast lamb. I recently brought the salad to a good ol' American barbecue—served alongside sausages and burgers—and it was a hit. I also love to have a giant bowl of this as a meal; it's a wonderful summer dinner.
Do you love Greek salads as much as I do? Have you ever tried a Prasini Salata?