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.
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.