Warm Greek Salad With Sliced Steak


  • 1 large baking potato (1 pound), peeled and cut into 1/2-inch cubes
  • Coarse salt and pepper
  • 1 small shallot, grated or minced
  • 2 large cloves garlic, grated or minced
  • 1 lemon, juiced, plus 2 teaspoons zest
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 sprig oregano, finely chopped, or 1 teaspoon dried oregano, lightly crushed
  • 1 teaspoon crushed red pepper
  • 1/2 cup extra virgin olive oil (EVOO), divided, plus more for drizzling
  • 12-5 pitted kalamata olives, finely chopped
  • 1 1/2 pounds flat-iron, flank or sirloin steak (about 1-inch thick), at room temperature or sustainable white fish or boneless, skinless chicken breast or portobello mushrooms
  • 2 sprigs rosemary, chopped
  • 1 small red onion, chopped
  • 1 cubanelle frying pepper or small green bell pepper, seeded and chopped
  • 5 cups leafy romaine tops, arugula or spinach
  • 1 pint cherry tomatoes
  • 1 cup flat leaf parsley leaves
  • 1 cup feta cheese crumbles
  • Sliced light green pepperoncini (green pickled peppers), for garnish


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