Market Vegetable Greek Salad

GTU Recipes

Riverhorse Provisions joined GTU in the kitchen with a recipe for a Market Vegetable Greek Salad.  They opened this winter and are part of the Riverhorse Hospitality Group.

Vinaigrette Ingredients:

  • 340 g Red Wine Vinegar
  • 170 g Extra Virgin Olive Oil
  • 226 g Minced Red Onion
  • 2 g Minced Red Chili
  • 26 g Salt

Vinaigrette Directions:

Mix all  ingredients together and reserve in a quart container. Use a 1 oz ladle and without mixing, pull from the bottom up to get even mix of ingredients.

Salad Ingredients:

  • 45 g Cooked Beets, large diced
  • 65 g Market Cherry Tomatoes cut in ½
  • 35 g Persian Cucumber, channeled with peeler, cut ¼’ thick
  • 20 g Fennel Heart, sliced 1/8’ thick
  • 25 g Baby Bell Peppers, cut into 1/4in rounds
  • 25 g Greek Feta
  • 5 pc Oil Cured Olives, pitted, cut in 1/2
  • 3 ea Mint leaves, wide chiff
  • 3 ea Basil Leaves, wide chiff
  • 50 g Vinaigrette
  • Black pepper

Salad Directions:

In a small serving bowl, arrange a bed of arugula & ingredients in the order listed then drizzle with dressing.

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