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Prepare Pickled Feta

  • Salt 0.5 tsp
  • Garlic 1 clove
  • Bay leaf 1 each
  • Thyme 1 sprig
  • Shallots, sliced 1 each
  • Black peppercorns 1 tsp
  • Ice Cubes 0.5 cup
  • Cheese, feta 1 lb
  • Sugar 0.5 cups
  • Vinegar, champagne 20 oz

Prepare Pickled Apple Medley

  • Garlic 2 cloves
  • Bay leaf 1 each
  • Sugar 2 cups
  • Salt 2 tsp
  • Red apple, sliced 12 oz
  • Green apple, sliced 12 oz
  • Water 8 oz
  • Vinegar, champagne 40 oz

Prepare Savory Streusel

  • Almond flour 2 cups
  • Brown sugar 1 cup
  • Butter, unsalted, cold 0.5 cup
  • Oregano, fresh, chopped 1 Tbsp
  • Fresh thyme, chopped 1 Tbsp
  • Salt 1 Tbsp
  • Ground black pepper 1.5 tsp

Finish the Salad

  1. Prepare Pickled Feta

    • Combine all ingredients except the ice and feta cheese and bring to a boil, stirring to dissolve salt and sugar.
    • Add ice and allow to cool to room temperature and add feta, allow to marinate overnight under refrigeration.
    • Yield: approx. 1 lb

  2. Prepare Pickled Apple Medley

    • Combine all ingredients except the apples and bring to a boil, stirring to dissolve salt and sugar. Allow to cool to room temperature and add apples, allow to marinate for 1 hour or until taste is desired.
    • Yield: approx. 1.5 lb
  3. Prepare Savory Streusel

    • Combine dry ingredients and herbs in a stand mixer, add butter and beat on low speed until mixture forms a crumble.
    • Spread mixture into a layer on a lined sheet pan and bake at 350°F until brown, toasted, and crunchy. Approx. 25 to 30 minutes.
    • Yield: approx. 4 cups
  4. Finish the Salad

    • Combine Hellmann’s® Greek Vinaigrette Dressing with salad greens and toss until evenly coated. Top salad with Pickled Feta, grilled chicken, olives, Pickled Apple Medley and the Savory Streusel.

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