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Prepare Pickled Feta

  • Salt 3 g
  • Garlic clove 1 each
  • Bay leaf 1 each
  • Thyme sprigs 1 each
  • Shallot, sliced 1 each
  • Black peppercorns 6 g
  • Sugar 100 g
  • Champagne vinegar 570 ml
  • Ice cubes 125 ml
  • Feta cheese 450 g

Prepare Pickled Apple Medley

  • Garlic clove 2 each
  • Bay leaf 1 each
  • Sugar 400 g
  • Salt 12 g
  • Water 240 ml
  • Champagne vinegar 1130 ml
  • Red apple, sliced 340 g
  • Green apple, sliced 340 g

Prepare Savory Streusel

  • Almond flour 240 g
  • Brown sugar 145 g
  • Butter, unsalted, cold 115 g
  • Oregano, fresh, chopped 4 g
  • Fresh thyme, chopped 3 g
  • Salt 18 g
  • Black pepper, ground 9 tsp

Finish the Salad

  1. Prepare Pickled Feta

    • Combine all ingredients except the ice and feta cheese and bring to a boil, stirring to dissolve salt and sugar.
    • Add ice and allow to cool to room temperature and add feta, allow to marinate overnight under refrigeration.
    • Prepare Pickled Apple Medley

      • Combine all ingredients except the apples and bring to a boil, stirring to dissolve salt and sugar. Allow to cool to room temperature and add apples, allow to marinate for 1 hour or until taste is desired.
    • Prepare Savory Streusel

      • Combine dry ingredients and herbs in a stand mixer, add butter and beat on low speed until mixture forms a crumble.
      • Spread mixture into a layer on a lined sheet pan and bake at 180°C until brown, toasted, and crunchy. Approx. 25 to 30 minutes.
    • Finish the Salad

      • Combine Hellmann’s® Greek Vinaigrette Dressing with salad greens and toss until evenly coated. Top salad with Pickled Feta, grilled chicken, olives, Pickled Apple Medley and the Savory Streusel.
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