Local Myth Greek Salad

Photo by Richard Uhlhorn

I went for a walk this morning and felt the heat starting to cook me, even though it was only 9 a.m. When it's this hot, salads are the only thing that won't make you sweatier in your kitchen. This one, from the popular and delicious Local Myth Pizza in Chelan, is guaranteed to be delicious and well worth the time it takes to put it together.


Local Myth Greek Salad
Prep time: 20 minutes
Set time: 12 hours (optional)
Serves 6-8

Dressing
2 teaspoons Worcestershire sauce
1 teaspoon Dijon mustard
1/2 teaspoon sea salt
1/2 teaspoon whole black peppercorns
1/4 cup mayonnaise
2 teaspoons fresh-squeezed lemon juice
1-2 cloves of garlic
3/4 cup extra virgin olive oil

Salad
8 cups romaine hearts (a family-sized bag)
1/3 cup Kalamata olives, pitted and torn into pieces, or wedges
1/3 cup red onion, cut into quarters and sliced thin
1/3 cup Feta cheese
1/2 cup Roma tomatoes, thinly sliced, or halved cherry tomatoes
1 teaspoon toasted pine nuts (see recipe tips for toasting directions)
Pepperoncini peppers for garnish

Put all dressing ingredients except for the olive oil in a blender and mix well. Slowly add the olive oil to emulsify the dressing (to make it thick and creamy.) If it comes out runny, you have ‘broken’ it. The dressing will still taste okay, but the creamy look and feel is lost.
For best results, refrigerate the dressing overnight and add more olive oil if needed.
Wash, dry, and chill the romaine hearts for 10 minutes before cutting them into large pieces. Put the cut romaine in a mixing bowl and add the dressing. Add olives, red onion, feta and tomatoes. Toss the salad until thoroughly coated with dressing. Garnish with pepperoncinis and pine nuts.

Contributed to Savoring Chelan: Pairing Local Wines with Regional Recipes by Art Sill, co-owner of Local Myth Pizza in Chelan.