Greek-Style Beef Salad
This recipe features a delightful Mediterranean-inspired salad that is perfect for a light and refreshing meal. The combination of grilled tri-tip, fresh vegetables, feta cheese, and a zesty mint vinaigrette creates a harmony of flavors that will tantalize your taste buds. Serve this vibrant salad for a satisfying and wholesome dining experience.
— Constant Cookbook
Ingredients
- 1/2 cup olive oil
- Juice of 2 lemons
- 3 Tbs. chopped fresh mint
- 1 large garlic clove, minced
- 1/2 tsp. salt, plus more, to taste
- 1/2 tsp. freshly ground pepper, plus more, to
- taste
- 1 large bunch watercress, tough stems removed
- 2 cups thinly sliced grilled tri-tip (see related
- recipe at left)
- 1 red onion, halved lengthwise and thinly sliced
- 1 cucumber, halved lengthwise, seeded and
- thinly sliced crosswise
- 1 cup grape or cherry tomatoes, halved
- 3/4 cup pitted Kalamata or other Mediterranean
- black olives
- 1/4 lb. feta cheese, crumbled
Instructions
- <b>Make the vinaigrette</b>
- In a small bowl, whisk together the olive oil, lemon juice, 2 Tbs. of the mint and the garlic. Whisk in the 1/2 tsp. salt and pepper. Adjust the seasonings as needed.
- <b>Assemble the salad</b>
- In a bowl, toss the watercress with about half of the vinaigrette. Arrange the beef, onion, cucumber, tomatoes, olives and cheese on top of the watercress and gently toss. Divide among salad plates. Drizzle with the remaining vinaigrette, sprinkle with the remaining 1 Tbs. mint and serve immediately. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <I>Simple Suppers,</I> by Melanie Barnard (Oxmoor House, 2007).
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