Upgrade your Greek salad!

Enjoy Chef Devan Rajkumar's modern take on a Greek salad.

2 cups

cooked brown rice

1 cup

pitted kalamata olives

cucumber

2 cups

of arugula

½ cup

of feta

1 tsp

oregano

ziploc bag

½ cup

red wine vinegar

pitted kalamata olives

1 cup

olive oil

1/3 tsp

oregano

1 tbsp

honey

½ tsp

of salt

¼ tsp

fresh cracked black pepper

1 cup

of red wine vinegar

¼ cup

of white vinegar

1 cup

of sugar

½ tsp

oregano

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.