During the holidays, our Test Kitchen cranks out the best cookies, cakes and slow-braised meats you can imagine (I can't remember the last time I ate a vegetable that wasn't drenched in butter). This might explain why we're craving this delicious and healthy salad from chef Jody Adams from Saloniki in Boston, Massachusetts.
Having lived in Greece as a child, Greek peasant salad is very near and dear to my heart, but in the dead of winter, it's hard to enjoy a dish that calls for out-of-season tomatoes and cucumbers. Adams's salad is a winterized alternative. The vinaigrette has authentic Greek flavors, such as oregano, red wine vinegar and extra-virgin olive oil. Tuscan kale is the perfect hearty green, and its texture complements the strong flavors of the kalamata olives and briny feta cheese. And, yes, we're still eating kale even after being exposed to atrocities like chocolate-covered kale chips.
When making this salad (or any other), test the seasoning of the vinaigrette on a piece of lettuce before dousing the entire bowl. This will help you get a better idea of how it tastes, especially since you wouldn't just eat the vinaigrette by itself. Or maybe you would. Whatever. We don't judge.
Winter Greek SaladRecipe from chef Jody Adams, Saloniki, Boston, MA
Yield: 6 to 8 servings
Prep Time: 20 minutes
Cook Time: N/A
Total Time: 20 minutes