Ingredients
1 1/2 cups vegetable oil
1 leek, white and pale green parts only, cut into 3-inch julienne
2 tablespoons red-wine vinegar
1/2 teaspoon coarse salt
1/4 teaspoon ground black pepper
1/4 cup extra-virgin olive oil
1 English cucumber, peeled, quartered lengthwise, and sliced crosswise 1/3 inch thick
1 pint grape tomatoes, halved
1/2 cup pitted Kalamata olives, halved
1 Romaine heart, sliced 1/2 inch thick
6 ounces store-bought stuffed grape leaves, halved
1 (15.5-ounce) can chickpeas, rinsed and drained
4 ounces Greek feta cheese
Preparation
Heat vegetable oil in an 8-inch skillet over medium-high heat. Fry leeks in batches until golden brown, about 2 minutes per batch, and transfer to a paper towel-lined plate.
In a medium bowl, whisk together vinegar, salt, pepper, and oil. Add cucumber, tomatoes, and kalamata olives and toss to combine.
Spread out Romaine on a large platter and cover with dressed vegetables. Top with grape leaves, chickpeas, leeks, and feta and serve.
