Tonja Lee Williams Greek Salad Recipes

BIG GREEK SALAD

Steps:

• Whisk the vinegar, lemon juice, oregano and 1/4 teaspoon each salt and pepper in a large bowl; slowly whisk in the olive oil until smooth.
• Add the cucumber, tomatoes, lettuce, olives, caperberries, Peppadews and red onion to the bowl with the dressing and toss. Season with salt and pepper.

SHEET PAN GREEK SALAD

Steps:

• Preheat the oven to 425 degrees F.
• Cut the bread into 1-inch cubes; you'll have about 2 cups. Put the cubed bread, tomatoes, onions, olives, bell peppers, capers, 1 teaspoon honey, 1/2 teaspoon oregano, half of the minced garlic, 1/4 teaspoon salt and a few grinds of pepper on a half-sheet pan (18-by-13-inches). Drizzle with 2 tablespoons of oil, toss together and spread out the ingredients so they do not overlap too much. Crumble 2 ounces (about 2 tablespoons) of the feta and sprinkle it over top. Bake until the bread is golden brown, the tomatoes start to burst open and the bell peppers soften, 16 to 18 minutes.
• Meanwhile, toss together the shrimp, 1 tablespoon oil, 1/2 teaspoon oregano, 1/4 teaspoon salt and a few grinds of pepper on another half-sheet pan, making sure the shrimp do not overlap. Bake until the shrimp are opaque, 10 to 12 minutes.
• Whisk together the vinegar, dill, caper brine, a few grinds of pepper and the remaining minced garlic, 1 teaspoon honey and 1/2 teaspoon oregano in a medium bowl. Whisking constantly, slowly drizzle in the remaining 1/3 cup oil until emulsified.
• To serve immediately, toss together the lettuce, cucumbers, bread mixture, shrimp and half of the dressing in a large bowl. Crumble the remaining 2 ounces feta on top. Divide between bowls and serve.

TONJA LEE WILLIAM'S GREEK SALAD

Steps:

• In a large salad bowl, break lettuce hearts into bite-sized pieces. Add pepper, cucumber, tomato and olives. Mix together olive oil, lemon juice, oregano and black pepper. Pour dressing over salad. Toss until well coated. Crumble feta over salad. Serve.