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A bright salad from the groves of Lesvos. Built on the island's extraordinary olive oil.
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ingredients
🥬 PRODUCE
•
1 large head romaine or butter lettuce, torn
•
1 cup Kalamata olives, pitted and halved
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2 medium tomatoes, cut into wedges
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½ cucumber, sliced
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½ small red onion, very thinly sliced
•
Fresh mint leaves
🧀 DAIRY
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100g feta, crumbled
•
🫙 DRESSING
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4 tbsp Lesvos extra-virgin olive oil (or the best you have)
•
Juice of 1 lemon
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1 tsp red wine vinegar
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½ tsp dried oregano
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Salt
•
Black pepper
Lesvos
Lesvos Olive Grove Salad
A bright salad from the groves of Lesvos.
A bright salad from the groves of Lesvos. Built on the island's extraordinary olive oil.
Ingredients
🥬 PRODUCE
— 1 large head romaine or butter lettuce, torn
— 1 cup Kalamata olives, pitted and halved
— 2 medium tomatoes, cut into wedges
— ½ cucumber, sliced
— ½ small red onion, very thinly sliced
— Fresh mint leaves
🧀 DAIRY
— 100g feta, crumbled
🫙 DRESSING
— 4 tbsp Lesvos extra-virgin olive oil (or the best you have)
— Juice of 1 lemon
— 1 tsp red wine vinegar
— ½ tsp dried oregano
— Salt
— Black pepper
Prep
🔪 PREP FIRST
🥬 PRODUCE PREP
— Wash and dry all greens.
— Tear lettuce into large pieces — not too small.
— Slice red onion thin and soak in cold water 10 minutes.
— Pit and halve olives.
🫙 DRESSING PREP
— Whisk together olive oil, lemon juice, vinegar, oregano, salt, and pepper.
— 👉 The olive oil is the dressing — use the best you have.
Method
STEP 1 — ASSEMBLE
— Arrange lettuce on a wide serving plate.
— Scatter over:
— Tomato wedges
— Cucumber slices
— Drained red onion
— Olives
— Fresh mint leaves
STEP 2 — ADD FETA
— Crumble feta generously over the top.
STEP 3 — DRESS & SERVE
— Drizzle dressing over everything.
— Finish with:
— A little extra olive oil
— Cracked black pepper
👉 Dress at the last moment and serve immediately.
Chef's Note: On Lesvos, the olive oil is the star. Use more than you think you need — it is the whole point of this salad.