Garlic Scape Greek Salad with Sautéed Olives
Ingredients:
½ cup Castelvetrano olives
6 whole garlic scapes sautéed in olive oil
2 cups fresh sliced tomatoes
1 ½ cup sliced cucumber
¼ cup thinly sliced red onion
½ cup feta broken into large chunks
Vinaigrette:
2-3 finely sliced garlic scapes caramelized in olive oil
¼ cup finely chopped fresh parsley
1 tsp oregano (dried or fresh)
¼ tsp red pepper flakes (optional)
½ cup olive oil
¼ cup lemon juice
1 tsp honey
salt and pepper to taste (I used around ½ tsp of kosher salt)
Method:
Add chopped tomatoes, cucumbers, and onions to a wide bowl or serving dish
Sauté whole garlic scapes: Trim the bulb and fibrous tip from the scapes. Preheat a pan on the stove with olive oil. Add scapes and season with salt and pepper. Cook on medium heat until the scapes become tender. Be careful not to overcook.
Sauté olives: Dry off olives on a towel. This will help reduce oil splatter while cooking. Preheat a pan with olive oil. Add olives and cook until the olives are lightly charred.
Add cooked whole scapes and olives to salad and top with large chunks of feta
Just before serving, add vinaigrette. Enjoy! :)
For the vinaigrette:
Caramelize diced garlic scapes: Trim the bulb and fibrous tip from the scapes. Finely slice 2-3 scapes. Preheat olive oil in a pan on the stove and cook scapes on medium heat. They will cook quickly, in just a couple minutes. Be careful not to over cook. Remove from heat and allow to cool.
Combine parsley, oregano, red pepper flakes, honey, lemon juice, salt and pepper, scapes, and ½ cup olive oil. Mix well.
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