I grew up on the Aegean coast of Turkey, where the cuisine is deeply influenced by Sephardic Jewish and Cretan traditions. This salad was specifically inspired by a dish I enjoyed at a Cretan restaurant. Cretans are masters at utilizing wild greens; the original version uses a variety of bitter and fresh plants like radish greens, wild arugula, dandelions, mint, parsley, dill, scallions, and feta cheese. The simple dressing uses fresh lemon juice and high-quality extra-virgin olive oil to balance the bitterness. Finally, the salad gets garnished with a generous sprinkling of feta cheese.
When bringing this salad to Formaggio Kitchen for daily production, I chose ingredients like kale, quinoa, and broccoli because they maintain their freshness and high nutritional value. We include cucumber for crunch, along with fresh mint and scallions for flavor, all tossed in our signature dressing of top-quality olive oil and freshly squeezed lemon juice. Garnished with feta cheese. It is made fresh daily and is perfect for customers seeking a light, healthy meal.
-Didem Ornek Ertan, Head Chef at Formaggio Kitchen
Green Goddess Salad Recipe (serves 4)
Ingredients
5 oz baby kale (or any fresh kale, thinly sliced)
2 cups cooked quinoa
1/2 cup thinly sliced cucumber
1/2 cup chopped broccoli
1/3 cup thinly sliced scallions
1/2 cup coarsely chopped fresh mint
1/2 cup crumbled Valbreso sheep’s milk feta cheese
1/2 cup Poiema Organic Extra Virgin Olive Oil
1/4 cup fresh lemon juice
Instructions
In a large bowl, combine the kale, quinoa, cucumber, broccoli, scallions, mint, and half of the feta cheese. Add the extra-virgin olive oil and lemon juice, and toss to combine. Garnish with the remaining feta cheese.
You can also purchase our Green Goddess Salad in the grab-and-go case at the Huron Ave shop for $14.95. Available every day.
