Episode 906: Meaty Salads

Leafy greens plus meat equals a delicious, fast and healthy dinner. First, grilling queen Elizabeth Karmel shows me a Chicken Paillard punched up with a Greek Farmers Salad and Tzatziki.  I follow up with a Warm Steakhouse Salad. And then, a take on the classic appetizer, a Two Melon Prosciutto and Feta Salad perfect for an al fresco meal.

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3 Responses to Episode 906: Meaty Salads

  1. Patricia Kovack says:

    salads sounds great

  2. Kris says:

    Hi Sara,
    What is the recipe for the Farmers Salad?

    Love Your Show

    Thank You

    • moulton says:

      It is at the very bottom of the recipe. But, to make it easy, I have included it here too:
      Greek Farmer’s Salad
      Makes 4 to 6 Servings

      4 medium fully ripe tomatoes, cut into wedges
      1 European (long seedless) cucumber, peeled and cut into 1/2-inch chunks
      1 small red onion, cut in half and sliced into semi-circle rings
      20 oil cured black olives, more or less to taste
      Kosher salt
      Freshly-ground pepper
      1 teaspoon dried oregano
      2 ounces feta cheese, cut into 8 pieces (optional)

      In a large bowl combine the tomatoes, cucumber, onion and olives. Mix well and season with salt, pepper and dried oregano. Serve with chicken paillard and tzatziki. If using the optional feta cheese, serve the salad “authentic” Greek style with the cheese laid on top in thick slices (do not crumble or mix into salad).

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