Greek winter salad

It's time for something healthy again. Here in the middle of Upper Austria, I practically live in constant fog from November to the end of February. Everything is grey. My soul needs fresh colours, and what could be better than a colourful, vitamin-rich salad! In summer, I'm a big fan of Greek salad, so I thought I'd give it a winter makeover. Mostly with vegetables that are in season and easily available. And so my crisp Greek winter salad is born from a typical summer dish.

Filling and healthy

I'm not really that much of a salad fan. It has to be pretty hot for me to be satisfied with just a salad. But with filling ingredients, it's a different story. In this case, those ingredients are feta, olives and caramelised Brussels sprouts. The latter are the highlight, by the way. I think next time I'll just make half a kilo of caramelised Brussels sprouts and crumble some feta over them. Super tasty!

These three ingredients definitely make Greek winter salad a truly filling and satisfying option for a healthy winter meal. Also highly recommended for the upcoming fasting period! Serve with fresh bread or crispy garlic croutons on top, and it becomes a real Sunday meal.

This salad is also great for preparing in advance and taking to the office. Simply pack the dressing in a separate container, otherwise the salad will wilt.

Endless salad variations

As with many dishes, the same applies here: don't stick desperately to the ingredient list. This isn't cheese fondue, where Gruyère has to be used because that's just the way it has to be. I promise you, a winter salad won't hold it against you if you use kohlrabi instead of beetroot. I wouldn't leave out the Brussels sprouts, they're just divine. But otherwise? How about goat's cheese or cubes of Emmental instead of feta? Or chopped sun-dried tomatoes instead of olives? Fresh raspberries instead of pear? Anything you have in the fridge and anything you like is allowed!

Greek winter salad

A variation on the classic Greek salad with vegetables that are in season in winter. Ideal as a healthy main course for 3 people.

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Preparation time 50 minutes mins

Servings: 3 Servings

Dish: Salad

Ingredients Method

Ingredients

  

• 2 handful lamb's lettuce (Feldsalat)
• 1/4 head cabbage
• 150 g Brussel sprouts
• 8 small cherry tomatoes
• 120 g beetroot precooked
• 2 carrots
• 100 g olives Preferrably Kalamata
• 150 g feta cheese
• 1/2 pear
• Oil, salt, brown sugar

Dressing

• 2 table spoons yoghurt
• 1 table spoons lemon oil
• 2 table spoons white balsamic vinegar
• 1/2 table spoons honey mustard
• 1 table spoons maple syrup
• 1 table spoons oregano dried or fresh

Method

 

1. Wash the lamb's lettuce (if necessary) and spin dry in a salad spinner or drain well.
2. Cut the white cabbage into fine pieces. Wash the tomatoes and cut them in half. Peel the pear and cut it into pieces. Cut the beetroot and feta cheese into cubes.
3. Coarsely grate the carrots.
4. Cut off the thick end of the Brussels sprouts and remove the outer leaves. Wash and dry thoroughly. Heat oil in a pan, add the Brussels sprouts and season with salt. Fry on all sides.

   At the end of the frying time, sprinkle 2 teaspoons of brown sugar over the mixture and fry briefly again until the sugar caramelises. Remove from the heat.
5. Mix all dressing ingredients well.
6. Arrange the salad ingredients together and fold in the dressing.

   Fresh white bread goes well with this.