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
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.
