Executive Chef Mark J. Porcaro specializes in fine American Cuisine at Top of the Hub (Boston, MA).  Today he shares with us his "Mediterranean Salad" showcasing the fast and easy side of his cuisine that you can easily prepare and enjoy at home.  In this creation, Chef Porcaro converts a simple Romaine lettuce salad into something great with the addition of kalamata olives, English cucumbers and Hass avocado.  This is a quick and easy salad with a great red wine dressing that will be a welcome start to any meal.  

Mediterranean Salad

by Executive Chef Mark J. Porcaro, Top of the Hub

• 2 1/2 cups chopped Romaine Lettuce
• 1/3 cup chopped vine ripened tomatoes
• 1/3 cup chopped red onion
• 1/3 cup chopped kalamata olives
• 1/3 cup feta cheese
• 1/3 cup diced English cucumbers
• 3 oz red wine dressing (see recipe below)
• 1/2 of a Haas avocado (skin and pit removed) to use as garnish

Toss all ingredients in a stainless steel bowl.

Coat with 3 oz of red wine dressing.

Serve on a chilled platter, garnish with avocado slices

Red Wine Vinaigrette

• 1/2 cup red wine vinegar
• 1 tsp. sugar
• 1/2 tsp. chopped garlic
• 1 tsp. fresh oregano
• 1 tsp. kosher salt
• 1/2 tsp. black pepper
• 1 1/2 cup extra virgin olive oil

Combine all ingredients (except the oil) in a bowl. While vigorously whisking, slowly add the olive oil to the mixture in a steady stream until the dressing comes together.  Set aside, serve.

About Top of the Hub

Award-winning Top of the Hub Restaurant has served Boston's discerning dining community for more than four decades with fine cuisine, meticulous service and panoramic views from its spectacular location on the 52nd floor of The Prudential Building.   A favorite with residents and visitors alike, Top of the Hub is the proud recipient of multiple Awards of Excellence from Distinguished Restaurants of North America, Matisse Awards of Excellence from Wine Spectator magazine and was dubbed one of the most romantic dining destinations in the world by The Travel Channel.  

www.topofthehub.net