INGREDIENTS
- 2 cups cooked brown rice
- 1 cup pitted kalamata olives
- 1 cucumber
- 2 cups of arugula
- ½ cup of feta
- 1 tsp oregano
- 1 ziploc bag
Vinaigrette
- ½ cup red wine vinegar
- 5 pitted kalamata olives
- 1 cup olive oil
- 1/3 tsp oregano
- 1 tbsp honey
- ½ tsp of salt
- ¼ tsp fresh cracked black pepper
Pickled Red Onions
- 1 cup of red wine vinegar
- ¼ cup of white vinegar
- 1 cup of sugar
- ½ tsp oregano
METHOD
- Preheat oven to 250F. Pat kalamata olives with paper towel and transfer to a wire rack. Bake in oven until completely dry and crispy, approximately 3 hours. Remove from oven and pulse in food processor to create dehydrated kalamata olive soil.
- For pickled onions bring vinegars and sugar to a simmer then cool down, ad onions and allow to pickle over night.
- For compressed cucumber deseed the cucumber and brunoise. Place in a ziploc bag in a single layer and remove as much air as possible. Place in fridge and allow to compress overnight.
- Place all ingredients for vinaigrette except oil in a blender and blend until incorporated well. Slowly drizzle in olive oil to emulsify.
- Begin with brown rice at the bottom of the bowl and drizzle one teaspoon of vinaigrette on top. Top with arugula, cucumber and onions. Drizzle more vinaigrette and top with feta and dehydrated olives.