Food,  Mediterranean Diet,  Recipes,  Salad

Bitter Greens Salad with Olives and Feta

A seasonal blend of pleasantly peppery, bitter greens that’s a far cry from the neighborhood pizza shop version of a Greek salad.


1 head escarole lettuce (1 pound), trimmed and cut into 1-inch pieces

1 small head frisée lettuce (4 ounces), trimmed and torn into 1-inch pieces

½ cup pitted kalamata olives, halved

2 ounces feta cheese, crumbled (½ cup)

⅓ cup pepperoncini, seeded and cut into ¼-inch-thick strips

⅓ cup chopped fresh dill

2 tablespoons lemon juice

1 garlic clove, minced

Salt and pepper

3 tablespoons extra-virgin olive oil


Gently toss escarole, frisée, olives, feta, and pepperoncini together in a large bowl.

Whisk dill, lemon juice, garlic, ¼ teaspoon salt, and ⅛ teaspoon pepper together in a small bowl.

Whisking constantly, slowly drizzling in oil.

Drizzle dressing over salad and gently toss to coat. Serve.


America’s Test Kitchen. The Complete Mediterranean Cookbook (The Complete ATK Cookbook Series) (p. 76). America’s Test Kitchen. Kindle Edition.