Greek Salad Cups

Prep Time

15 minutes

Cooking Time

0 minutes




24 large endive leaves

1 small Persian cucumber, trimmed and diced

1 pint cherry tomatoes, stemmed and halved or quartered

1 cup feta, crumbled

1 cup Pearls Sliced Kalamata Olives

1/2 small red onion, thinly sliced

1 large garlic clove, pressed or minced

1/2 teaspoon dried oregano

1/2 teaspoon Dijon mustard

2 tablespoons red wine vinegar

1/2 teaspoon fine sea salt

A few turns freshly ground black pepper

1/4 cup extra-virgin olive oil

Cooking Instructions

Arrange the endive leaves on a large platter and fill with the cucumber, tomatoes, feta, olives, and red onion; you may not need all the ingredients depending on the size of your endive leaves. To make the dressing, whisk together the garlic, oregano, mustard, vinegar, salt, pepper, and olive oil until thick and emulsified. Drizzle the dressing over the cups (you may not need all of it), and serve immediately.