Pork Salad a la Grecque
Turn leftover pork roast into a Mediterranean delight. This salad has bold flavors and serves up great with warmed pita bread.
12 ounces (about 1 1/2 cups) roasted pork loin, cut into julienne strips
Small head Boston or bibb lettuce
1 pint cherry tomatoes
1/4 pound firm feta cheese
2 tablespoons olive oil
4 tablespoons lemon juice
1 teaspoon dried rosemary, crushed
1 teaspoon dried tarragon, crumbled
1 teaspoon dried thyme
1/4 pound Nicoise olives, or 6-ounce jar oil-packed black olives
- Wash lettuce and dry with paper towels. Arrange lettuce in shallow serving bowl.
- Wash and dry tomatoes and remove stems.
- Cut feta cheese into small cubes.
- Combine olive oil, lemon juice, rosemary, tarragon and thyme. Add tomatoes and olives, and toss until evenly coated. Add cheese, olives and pork, and toss gently.
Makes 4 servings.
Recipe and photograph provided courtesy of National Pork Board.