Georgia and Nate were rock stars on WKRG’s Take Five, talking about our Greek Salad and the Taste of Mobile
Georgia Roussos Greek Salad
Greek Potato Salad (recipe below)
6-8 c. heart of romaine lettuce & spring mix
2 c. pickled golden beets, thinly sliced
2 c. pickled red beets, thinly sliced
3 c. grape tomatoes, sliced in half, lengthwise
1 ½ c. Kalamata olives, pitted
3 green bell peppers, cored, thinly sliced in rings
1 red onion, thinly sliced in rings
1 cucumber, thinly sliced
1 ½ c. pepperoncini (Greek peppers)
2 c. crumbled Feta cheese
On large serving platter begin layering, starting the potato salad, then lettuce, beets, tomatoes, repeat potato salad, then olives, cucumbers, feta cheese. End with bell pepper and red onion rings. Top with vinaigrette and serve immediately.
Greek Potato Salad
2 large Idaho potatoes
1 yellow onion, finely diced
1 ½ c. extra virgin olive oil
1 c. freshly squeezed lemon juice
2 T dried oregano
Salt and pepper to taste
Steam potatoes until cooked, but still firm. Peel and cube to half inch size. In a bowl, combine onion, olive oil, lemon juice, oregano, salt and pepper. Add cooked potatoes and toss to coat. Cover and refrigerate overnight for best results.
Greek Basil Vinaigrette
3 cloves garlic
1 bunch fresh basil
½ t. salt
¼ t. pepper
2 T. Dijon mustard
2 c. apple cider vinegar
2 c. extra virgin olive oil
In food processor, pulse garlic, basil, mustard, vinegar and salt and pepper. Slowly drizzle olive oil and blend until fully emulsified.