kolkovna’s greek salad

I had the best greek salad ever in Prague this summer.  We were staying in an airbnb in the Holešovice district and there just happened to be a recently opened restaurant, Kolkovna Argentinská right next door to our apartment block.  One day I decided my steady diet of heavy meats, carbs and deep-fried cheeses at the time should probably be balanced out a tiny bit with some greens.  So I ordered a greek salad at Kolkovna and it was amazing.  The salad had sun-dried tomatoes and roasted garlic in it and I just remember thinking, this is absolutely genius.  I wish I had taken a photo of it so that I could recall exactly what else was in it.  In any case, this is my take on it.

This makes enough for 2-3 people as an entree salad or alternatively you could serve it as a side.

2 green peppers  /  1 English cucumber (or about 4 mini ones which is what I had on hand)  /  ~ 2 large handfuls of grape or cherry tomatoes  /  a handful of roasted sunflower seeds  /  ~1/3 cup sliced sun-dried tomatoes  /  2 heads of roasted garlic  /  ~2 large handfuls of mixed greens  /  1/2 a tin of pitted black olives  /  1/4 small red onion  /  ~1 cup feta cheese, crumbled or shredded  /  1 greek-style pita

for the dressing:  1/4 cup red wine vinegar  /  3/4 cup extra virgin olive oil  /  juice from 1 small lemon  /  ~ 1 tbsp dried oregano  /  salt and pepper to taste  (*this makes way more than enough dressing for this salad so you can either keep the rest in the fridge or make less.  Just use the ratio of 1 part vinegar to 3 parts oil and adjust seasoning accordingly!)


Roughly chop up the peppers and the cucumber into small bite size pieces and halve the grape tomatoes.  Slice the red onion as thinly as you can.  Toss these veggies into a large salad bowl along with the olives, sun-dried tomatoes, mixed greens, and sunflower seeds.  Then in a measuring cup, mix together all the ingredients for the dressing.  Toss some of the dressing in with the salad and when everything is pretty well mixed together and dressed, scatter over the cloves of the roasted garlic and give a gentle toss. (You just don’t want to mix the garlic in beforehand as to avoid smushing them all up!).  Quarter the pita bread, give them a toast and then serve alongside the salad.


Hands down my absolute favourite greek salad!

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