Greek Salad with Rusks, Roasted Grapes, Aegina Pistachios & Arugula

4.67 from 3 votes

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!

4.67 from 3 votes

Greek Salad with Rusks, Roasted Grapes, Aegina Pistachios & Arugula

By Diane Kochilas

Servings

Meze / Starters, Recipes, Salads, Vegetarian

Servings

Meze / Starters, Recipes, Salads, Vegetarian

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

Preheat the oven to 400F/200Line a baking sheet with parchment paper.
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.
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.
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.
Gently toss the arugula, grapes, pistachios, half the crumbled feta and rusks together.
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.

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Diane’s Greek Single-origin Artisanal Foods

Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Greek Salad with Rusks, Roasted Grapes, Aegina Pistachios & Arugula