In the Kitchen: Greek Style Caprese Salad

The Rhode Show
main bkg
bkg has brought us Chef Lauren Lynch of Kleos! She is putting together a Greek Style “Caprese” Salad. 


  • 4 large tomatoes
  • 1/2 cup olive oil
  • 8 oz good quality feta cheese
  • 1 lemon
  • 1 tbs dried Greek oregano
  • 2 sprigs fresh oregano
  • 1 tbs chopped fresh parsley
  • 2 cups arugula
  • A few splashes good quality balsamic vinegar
  • Salt, pepper and a pinch of Aleppo pepper or red pepper flakes as a substitute


  1. Slice tomatoes and lay out on a sheet tray
  2. Drizzle with olive oil, oregano, salt and pepper
  3. Cook at 450 degrees for 20-25 minutes until tomatoes begin to caramelize
  4. While tomatoes are roasting, pour 1/4 cup extra-virgin olive oil over feta season cheese with salt, pepper, Aleppo pepper, lemon zest, fresh oregano and parsley
  5. Put in the refrigerator to marinate
  6. When tomatoes are done, cool them in the refrigerator for at least 30 minutes
  7. Toss arugula with a few splashes of balsamic, remaining olive oil and juice of one lemon, salt and pepper
  8. Top with chilled roasted tomatoes, marinated feta cheese and garnish with fresh oregano
  9. Serve with crusty bread

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