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SUMMER 2021 EDITION
Recipes

Greek-style souvlaki salad from Stefano

22 ingredients
40 minutes
4 servings
22 ingredients
40 minutes
4 servings

Ingrédients

  • 1 pork tenderloin (about 1 to 1 1/4 pounds)
  • 1 tsp. honey
  • 2 tbsp. tablespoon olive oil
  • 1 garlic clove, minced
  • 1 tbsp. chopped fresh oregano
  • Juice of 1 lemon
  • 3 thick slices of country bread
  • 100 gr baby arugula
  • 1 large tomato or 2 medium tomatoes, cut into wedges
  • 1/2 English cucumber, sliced
  • 1 small red pepper, sliced
  • 1/2 red onion, thinly sliced
  • Small handful of pitted black olives
  • 3 tbsp. red wine vinegar
  • 1 garlic clove, finely chopped
  • 1 tbsp. chopped fresh oregano
  • 6 tbsp. olive oil

Yogurt and Feta 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

Preparation

Greek-style souvlaki salad:

  1. Dry the pork tenderloin with a paper towel.
  2. For the marinade: add olive oil, garlic, honey, salt and pepper and oregano into a large bowl and mix well. Add the pork tenderloin to the marinade, turn to coat well.
  3. Preheat the grill to high. Brush oil onto the grill.
  4. Add the filet to the grill. Reduce the heat to medium. Cook until the pork is just cooked through with a hint of pink in the center, about 10 to 12 minutes per side, depending on thickness. Remove from grill and drizzle with fresh lemon juice. Let stand 5 to 10 minutes.
  5. Add bread to the grill. Cook until toasted, about 1 minute per side. Cut into cubes.
  6. In a large bowl, combine the arugula, tomato, cucumber, red pepper, red onion and olives. Add the red wine vinegar, garlic, oregano, olive oil, salt and pepper and mix well. Taste and adjust the seasoning if necessary. Add the cubes of bread and mix. Transfer to a serving plate.
  7. Slice the pork tenderloin and add it to the salad. Serve with the feta and yogurt dip.

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