This glorious creation was inspired by my friend Jacqui, who saw my Caprese Hot Dogs and commented that a place near her makes a hot dog with a greek salad topping. I will now vow my undying love for Jacqui. Forever and ever. This was a surprisingly great combination of flavors. The simple dressing of red wine vinegar, olive oil and chopped kalamata olives brought a brightness to the veggies, and a sourness to the hot dog. It was like an upscale sauerkraut. Then, topping it with feta just made life so much better. We had ours with a bun that was toasted with a bit of olive oil, but I think a pita would make this creation even better. I used The Pioneer Woman’s recipe for Greek salad, minus the lettuce, as the topping for this dog. If you are looking for a fun twist to serve when grilling this summer, this is it.
Greek Salad Hot Dogs
2 whole tomatoes, chopped into 1/2 inch pieces
1 whole cucumber, peeled, cut in half and cut into thin slices
Half a small onion, sliced thin
Half a cup of Kalamata olives, cut in half
1/4 cup olive oil
2 tablespoons red wine vinegar
1 clove of garlic, finely minced
5 Kalamata olives, finely minced
1 pinch of salt
1 pinch of pepper
4 ounces of crumbled feta cheese
Grilled hot dogs
Toasted hot dog buns
Place the first 4 ingredients in a large bowl, toss together and set aside.
Place the next 5 ingredients in a small bowl and whisk together until all ingredients are fully incorporated. Pour the mixture into the large bowl with the vegetables, and stir well.
Place hot dogs in toasted buns and top generously with the greek salad mixture. Sprinkle the tops with the crumbled feta and serve immediately.