GREEK MONTH: Radicchio, Kale, and Persimmon Greek Salad

As the weather becomes increasingly warmer, and our evening meals and entertaining move outdoors, we are reminded of many wonderful times spent travelling the Greek Isles, and decided to commemorate this by making June our official GREEK MONTH!

Here’s a Greek themed recipe we hope you enjoy. It’s light, fresh, and by multiplying the ingredients you can make enough for guests.

Surprise! No tomatoes, cucumber, or peppers, and no iceberg lettuce.

INGREDIENTS

• ¼ cup olive oil

• 5½ tsp. white wine vinegar

• 1¼ tsp. dried Mexican oregano leaves, crumbled

• 1 clove garlic, minced (1 tsp.)

• 2 large Fuyu persimmons, peeled and cut into thin wedges

• 1 head radicchio, torn into 1-inch pieces

• 4 leaves lacinato kale, center ribs removed, torn into 1-inch pieces

• ¾ cup crumbled feta cheese

• ¾ cup thinly sliced red onion

• 16 quartered kalamata olives, optional

METHOD

1. Whisk together oil, vinegar, oregano, and garlic in large bowl. Season with salt and pepper, if desired.

2. Add persimmons, radicchio, kale, feta, onion, and olives (if using), and gently toss until salad leaves are coated with dressing.

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