Salads Stefano Faita

Greek Souvlaki Salad

By In The Kitchen With Stefano Faita


Greek Souvlaki Salad
1 pork tenderloin (about 1 to 1 1/4 pound)
1 tsp. honey
2 tbsp. olive oil
1 garlic clove, minced
1 tbsp. chopped fresh oregano
Juice of 1 lemon
3 thick slices whole grain bread
1 small head dandelion greens, woody stalks removed
1 large beef steak tomato or 2 medium tomatoes, cut into wedges
1/2 large cucumber, sliced
1 small red pepper, sliced
1/2 small red onion, thinly sliced
Small handful black olives, pitted
3 tbsp. red wine vinegar
1 garlic clove, finely chopped
1 tbsp. chopped fresh oregano
6 tbsp. extra virgin olive oil

Feta and Yogurt Dip
3/4 cup Greek yogurt
1/4 cup crumbled feta
1 small garlic clove, minced
2 tbsp. chopped fresh dill
Salt and freshly ground pepper, to taste


Greek Souvlaki Salad
Pat pork tenderloin dry with paper towel.

For the marinade: Add olive oil, garlic, honey, salt and pepper, and oregano to large bowl. Mix to combine. Add pork tenderloin to marinade, turn to coat.

Preheat the grill to high. Brush and oil grill.

Add tenderloin to grill. Reduce heat to medium. Cook until pork is just cooked through with hint of pink in centre, about 10 to 12 minutes per side, depending on thickness. Remove from grill and drizzle with fresh lemon juice. Let rest for 5 to 10 minutes.

Add bread to grill. Cook until toasted, about 1 minutes per side. Cut into cubes.

In a large bowl, combine dandelion greens, tomato, cucumber, red pepper, red onion and olives. Toss to combine. Add red wine vinegar, garlic, oregano, olive oil and salt and pepper. Toss. Taste and adjust seasoning. Add bread cubes and toss. Transfer to serving plate.

Slice pork tenderloin and add on top of salad. Serve with Feta and Yogurt Dip.

Feta and Yogurt Dip
Combine yogurt, feta, garlic, dill and salt and pepper.

Yield: 4 servings.