Gluten Free, Grain Free, Lunch, Recipes, Salads

Greek Salad with Pistachios

19 August

I love updating traditional recipes and this classic greek salad is an ideal candidate for an upgrade with the addition of a spicy & briny giardiniera vinaigrette and a buttery crunch addition with salty pistachios. with bursts of tang, brine, crispness, sultriness & spice- this salad has it all. we served it alongside a build-your-own pizza bar, (more details on that coming soon), and it was the perfect accompaniment. Looking for something a bit lighter? Add your favorite grilled protein alongside, (grilled shrimp or chicken thighs would be divine), and you have a protein & healthy fat powerhouse.

greek salad inspiration:

I drew inspiration for this recipe while visiting our favorite seawall local restaurant in Galveston, texas- BLVD seafood. their version of a greek salad included pistachios and I had to order it! it was ice cold with crispy vegetables and a tart, vinegar-based vinaigrette. the pistachios really elevated the dish. then my wheels began spinning….

elevating textures/flavors in this salad:

how could I elevate the classic greek vinaigrette? my mind wandered to convenient and flavorful jarred Italian giardiniera– a pickled italian relish consisting of a medley of sweet peppers, carrots, cauliflower, celery, olives and jalapeños, typically. I minced up the sweet and spicy relish and added it to my vinaigrette. the relish added a burst of color, some additional texture as well as a sweet & spicy flavor enhancement to the vinaigrette.
I am a huge fan of pistachios in salad- mainly for an added crunch. my poolside blueberry & corn salad is finished with pistachios and they truly complete the salad. texture in a salad is key for me- this one boasts crunchy pistachios and cucumbers, soft greens, chewy olives & tomatoes, and melt-in-your-mouth feta for an abundance of texture.
another important aspect when constructing salads, especially those with simple ingredients, is to start with high-quality ingredients. a high-quality olive oil and cheese could really set a dish apart and nuture your body with healthy fats. In this recipe, I used organic greens and vegetables, high-quality olive oil and vinegar, as well as quality pink Himalayan salt and fresh-cracked pepper.

Greek Salad with Pistachios

All of the classic flavors of a traditional Greek salad with an added zip from a giardiniera vinaigrette and an added crunch of pistachios.

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Course Salad

Cuisine Mediterranean

Servings 4

Ingredients

Salad

4 cups arugula or a 5 oz clamshell, washed & dried
2 cups field greens washed & dried
1 green bell pepper sliced thinly in rounds with seeds/white pith removed
1 cup English cucumber diced
1 cup cherry tomatoes halved
½ cup radish sliced thinly
½ cup red onion shaved thiny
½ cup castelvetrano olives roughly chopped
½ cup salted pistachios
1 6oz block feta cut in rough shards
Freshly-cracked black pepper for serving
1 t fresh oregano leaves

Giardiniera Vinaigrette

¼ cup red wine vinegar
½ cup olive oil
¼ teaspoon salt
¼ teaspoon granulated garlic
1 teaspoon fresh oregano chopped
⅓ cup jarred giardiniera chopped finely

Instructions

Make giardiniera vinaigrette. In a mason jar, add all ingredients except giardiniera.
Shake vigorously for 15-30 seconds until vinaigrette is emulsified.
Stir in minced giardiniera and refrigerate until ready to serve.
Let dressing come to room temperature before shaking and serving.
To assemble salad, mix arugula with field greens and shaved green bell pepper.
Toss with 1/2 of your vinaigrette and toss your remaining veggies with the remainder of the vinaigrette.
Toss greens with vegetables, reserving some vegetables for garnish.
Garnish salad with remaining veggies, feta cheese shards, pistachios and a sprinkling of fresh oregano leaves with more fresh-cracked black pepper.