Winter Greek Salad

Serves 6 - 8


For the Salad:

½ red onion
2 Tbsp. red wine vinegar
5 Tbsp. extra virgin olive oil
½ tsp. zaatar seasoning, plus more for garnishing
¼ tsp. kosher salt
Freshly ground black pepper
1 delicata squash, sliced into ¼-inch thick half moons
7 ounces hearts of romaine, chopped
2 heads endive, chopped
1 pint cherry tomatoes, sliced in half if large
1 cup pitted kalamata olives
½ cup crumbled feta
1 Tbsp. capers, drained

For the Dressing:
Juice from marinated onions
1 garlic clove, minced
Good squeeze of fresh lemon juice
Salt and pepper to taste


Preheat oven to 350ºF. Toss delicata squash with 1 Tbsp. olive oil and spread evenly on a sheet tray. Season with fresh ground pepper and a pinch of salt. Roast for 25 minutes, or until tender, then set aside to cool.

Slice the onion as thinly as possible (mandolin works perfectly) into a bowl. Whisk together the vinegar, oil, zaatar, ¼ teaspoon salt and pepper and pour over the onions. Cover with plastic wrap and set aside to marinate for at least 30 minutes.

In a large serving bowl, toss together the roasted squash, romaine, endive, tomatoes, olives and capers. Remove the onions from the marinade, squeezing as much liquid out of them as you can, and sprinkle on top of the salad. Whisk the onion juice together with garlic, lemon juice and salt/pepper to taste. Drizzle over the salad and garnish with feta cheese and more zaatar.