This is a warm leek salad or Prasosalata as it is called in Greece where salads aren’t just something always served cold or just a mishmash of viggies, they take their salads seriously over here and this prasosalata is delicious.
We often tend to think of leeks as something best chucked into soup or sometimes served with a white sauce, but this Greek style warm leek salad with all the added flavours of garlic, oregano, thyme, tomatoes and dill and served with crumbling feta cheese really is a flavour packed treat.
I love to serve this just as it is as a lunch dish with crusty bread or you could serve it as a side dish with roast chicken, pork or ham.
However you choose to serve this warm leek salad I just know you’ll love prasosalata.
- 4 leeks
- pinch of sea salt
- 4 tomatoes skinned cored and chopped
- 2 cloves garlic minced
- 4 tbsp dry white wine
- ½ tsp dried oregano
- ½ tsp dried thyme
- drizzle of runny honey
- 100g/3½oz feta cheese crumbled
- 1 tsp finely chopped fresh dill
- 1 tsp finely chopped fresh parsely
- Clean the leeks removing root and green leaves and cut into 8cm lengths
- Boil the leeks in salted water for 20 minutes till tender then drain
- Heat olive oil in a pan and saute garlic for 2 minutes then add the tomatoes and simmer for 3 minutes
- Add herbs, honey and wine and simmer for 10 minutes
- Arrange the leeks on a plate and pour over the tomato sauce
- Scatter with feta, dill and parsley and sprinkle on black pepper