To stretch this salad into a full meal, I immediately thought of lamb. Though I didn't have time to roast a whole leg of lamb (shame), I did have the eight minutes necessary to cook up these cute little lamb loin chops (which look like miniature t-bone steaks). The yogurt-lemon dressing with feta plays nicely with the lamb, while also adding some creamy and tart notes to the salad.
'Greek salads' on Serious Eats
An authentic Greek salad with fresh chopped vegetables, herbs, feta cheese, lemon juice, and olive oil. Add chopped grilled chicken to make it a meal, and be sure to serve it with warm bread to mop up all the lemon and herb-infused olive oil at the bottom of the bowl.
Best served as appetizers or a side dish, they aren't fall-down fancy or terribly complicated. They are fresh, flavorful, pretty, and require no heating implement whatsoever. Plus: It's food on a stick. Who doesn't love food on a stick?
This is actually the Greek Cobb Salad from Michael Psilakis' restaurant Kefi. [Photograph: Robyn Lee] When I deiced to tackle How to Roast a Lamb by Michael Psilakis I made the mistake of thinking I had to make a special...