Greek Salad with Rusks, Roasted Grapes, Aegina Pistachios & Arugula
This Greek salad is not your typical tomato-feta combo, but a great seasonal alternative using pungent fresh arugula and roasted grapes. The addition of the ancient grain rusks, Aegina pistachios and a bit of cheese make this a winner for all seasons. Enjoy!
Ingredients
- 1 tablespoon Extra Virgin Greek Olive Oil
- 2 cups seedless red and green grapes
- Greek sea salt to taste
- 4 Greek Zea wheat or barley rusks
- Strained juice of 1 orange
- ½ cup shelled salted Aegina pistachios
- ½ cup crumbled Greek feta
- 6 cups baby arugula
- Pink peppercorns for garnish
For the Vinaigrette
- 6 tablespoons extra virgin Greek olive oil
- 2 tablespoons Greek balsamic vinegar
- 2 teaspoons Ikaria pine or blossom-pine honey
- Greek sea salt to taste
Instructions
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Preheat the oven to 400F/200Line a baking sheet with parchment paper.
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Toss the grapes in a bowl with the olive oil and a pinch of the sea salt, then spread the grapes onto the baking sheet. Roast until crinkly and lightly caramelized, 15 to 20 minutes. Remove and cool.
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Lightly toast the Aegina pistachios in a dry nonstick skillet over medium heat, shaking back and forth for 2 – 4 minutes, until their aroma starts to bloom. Remove from heat immediately.
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Dip the rusks in the orange juice and remove immediately. Break the rusks in half or thirds. They will probably break apart into amorphous chunks, which is exactly what we want for this salad.
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Gently toss the arugula, grapes, pistachios, half the crumbled feta and rusks together.
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Whisk all the ingredients for the dressing together until smooth and emulsified. Toss the salad with the dressing and plate on 4 individual plates. Garnish with the remaining crumbled feta and pink peppercorns and serve.
