This dish is one of the first things to hit the grill in the spring, when it is barely warm enough to actually be considered spring. In the dead of winter, when I’m dreaming of planting the garden, I make it in our broiler. Perfect with some chilled rose, a cute friend and a snuggly puppy. Or a whole yard full of friends. Your choice.
- 8 oz chunk of feta, sliced into squares about 1/2 inch thick each
- 2 green onions, thinly sliced into rings
- 1/2 bunch Italian parsley, chopped
- 4 radishes, thinly sliced
- 1/2 English cucumber, thinly sliced
- 1 cup Kalamata olives
- 1/4 cup “Good” olive oil
- kosher salt and freshly cracked black pepper
- toast for serving
- Put the slices of feta into a cast iron skillet, or a pan that can go under the broiler or on the grill. Drizzle the feta with about 1 tablespoon of the oil, and season with a smidge of kosher salt and a few good cracks of black pepper. Nest the olives around the cheese.
- Put your spring salad together – toss the parsley, radishes, cucumber, green onion and remaining oil together with a generous amount of kosher salt and black pepper.
- Pop the pan with the feta under the broiler or on a hot grill until starting to brown. Serve with the spring salad and toast.
* We like a country bread, cut 1/2″ thick and toasted on the grill. Greek bread is also nice, or a hearty multigrain.
You can change up the herbs – any mix of soft herbs is delicious. Mint, basil and dill work perfectly with the tangy feta and crunchy veggies.