in Greece

Greek tomato and chard salad

updated

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Ingredients for 4 servings:

  • 1 small chard
  • vegetable broth
  • ½ cucumber(s)
  • 4 tomatoes, diced
  • 125 g feta cheese, diced
  • 80 g black olives, pitted
  • Arugula, to taste, finely chopped
  • olive oil
  • Balsamic vinegar
  • salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 2 minutes; Total time approx. 22 minutes

Cut the chard stems into approximately 5 cm long pieces and the leaves into 1/2 cm wide strips. Cook the stems in vegetable stock until tender, then blanch the leaves briefly. Chop the cucumber, season lightly with salt, and gently squeeze the excess liquid. Combine the chard, tomatoes, olives, feta, and arugula. Season with olive oil, balsamic vinegar, salt, and pepper. Let stand for about 1/2 to 1 hour. Just before serving, stir the cucumber into the salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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