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.

This is the thirteenth year of the Park City Food and Wine Classic. The event was voted the nations number four “Best Food Festival,” by the readers of USA Today. Activities include food and wine tastings, seminars, and cooking demonstrations. The Classic brings together more than 100 food artisans, wineries, breweries, distilleries, picurean purveyors and locally-made products. 
 
Tickets can be purchased at parkcityfoodandwineclassic.com

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