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Greek Salad

Greek Salad with Feta Boureka Croutons and Herbed Vinaigrette

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We did a little dance in the Test Kitchen when these feta-stuffed puff pastry croutons (a speedy version of Middle Eastern bourekas) came out of the oven. Gooey, flaky, and golden, they're downright delicious. The croutons top off a Greek salad complete with all the classic trimmings: cucumber, tomato, Kalamata olives, and (of course) more feta.

  • Vegetarian
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
  • Calories 630
  • Protein 17g
  • Total Carb 32g
  • Total Fat 51g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • puff pastry square
    • 1
    • puff pastry square
  • red onion
    • 1
    • red onion
  • red wine vinegar
    • 2 tablespoons
    • red wine vinegar
  • feta cheese
    • 7 ounces
    • feta cheese
  • sesame seeds
    • 1 teaspoon
    • sesame seeds
  • heads little gem lettuces
    • 2
    • heads little gem lettuces
  • English cucumber
    • 1/2
    • English cucumber
  • grape tomatoes
    • 1/2 pint
    • grape tomatoes
  • dill
    • 1/8 ounce
    • dill
  • oregano
    • 1/8 ounce
    • oregano
  • garlic
    • 1 clove
    • garlic
  • Kalamata olives
    • 2 tablespoons
    • Kalamata olives
  • parchment paper
    • 1
    • parchment paper

What You’ll Need

  • olive oil
  • eggs
  • kosher salt
  • black pepper
  • baking sheet

Allergens

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 425°F. Set puff pastry square aside to soften at room temperature. In a small bowl, whisk 1 egg. Peel onion, halve, and thinly slice 1 half (save remainder for another recipe). In a large bowl (big enough for the salad), combine red wine vinegar and sliced onion; set aside to pickle until Step 5. Line a baking sheet with parchment paper for Step 3.

  2. Prepare feta and puff pastry

    Prepare feta and puff pastry

    Halve feta block lengthwise; save 1 half for another recipe. Halve remaining feta block lengthwise again, then cut 1 half crosswise into 8 pieces; set aside remainder for salad. Place puff pastry square on a clean, dry surface. Using your hands, gently stretch or press into a slightly larger square, about 6 x 6 inches. Cut puff pastry square into 8 strips.

  3. Form and bake croutons

    Form and bake croutons

    Arrange puff pastry strips in a single layer on prepared baking sheet, spacing apart. Lightly brush each strip with some egg—save remainder for brushing over croutons. Add 1 feta piece to 1 end of each strip, fold over puff pastry, and pinch edges to seal. Brush remaining egg over croutons, then sprinkle with sesame seeds. Bake until croutons are puffed and golden brown, 10-12 minutes.

  4. Prepare remaining ingredients

    Prepare remaining ingredients

    While croutons bake, halve little gem lengthwise and rinse thoroughly, then thinly slice leaves crosswise, discarding tough stems. Rinse remaining produce. Halve cucumber lengthwise; thinly slice crosswise into half-moons. Halve grape tomatoes. Mince dill leaves, discarding stems. Strip oregano leaves, discarding stems, then mince. Mince garlic.

  5. Make vinaigrette

    Make vinaigrette

    To bowl with pickled onion, add oregano, garlic, and half of dill. Whisking continuously, slowly add 3 tablespoons olive oil until fully combined. Season with ⅛ teaspoon salt and pepper as desired. Add cucumber to bowl with vinaigrette and toss to coat. Set aside until ready to serve.

  6. Plate Greek salad

    Plate Greek salad

    Once croutons are baked, to bowl with vinaigrette and cucumber, add Kalamata olives, little gem, and grape tomatoes. Crumble over remaining feta and toss to combine. Divide Greek salad between serving plates. Top with feta boureka croutons and garnish with remaining dill. Enjoy!

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