Chef’s Salad with Manischewitz Vinaigrette

The recipe for this fresh salad with grape wine vinaigrette comes from Mamaleh’s Deli in Cambridge, Massachusetts.

By Yankee Magazine

Feb 22 2022


Chef’s Salad with Manischewitz Vinaigrette

Photo Credit : Michael Piazza | Styling by Catrine Kelty

From “Long Live the Deli,” March/April 2022


6 servings

For the Vinaigrette


¼ cup Manischewitz Concord grape wine

¹⁄3 cup red wine vinegar

2 teaspoons mustard

1 teaspoon sugar

1 small clove garlic, minced

½ teaspoon dried oregano

½ teaspoon kosher salt

½ cup olive oil


First, make the vinaigrette: In a small saucepan, simmer the Manischewitz until reduced by half, about 4 minutes. Put that into a jar along with the vinegar, mustard, sugar, garlic, oregano, salt, and oil. Shake well until combined. Set aside.

Next, prepare the salad:

For the Salad


½ small red onion, thinly sliced

10 ounces mixed salad greens, washed and dried

½ medium English cucumber (about 4 ounces), very thinly sliced

5 large radishes, very thinly sliced

¼ cup chopped parsley

¼ cup chopped mint

3 tablespoons chopped scallion

1 tablespoon olive oil

8 ounces halloumi cheese, cut into ¹⁄3-inch-thick slices

8 ounces smoked turkey breast, cubed

3 large medium- or hard-boiled eggs, peeled and sliced lengthwise


Soak the sliced onion in cold water for 10 minutes. Drain and set aside. Meanwhile, arrange the greens in one large bowl or divide among 6 individual serving bowls. Top with the cucumber, radish slices, herbs, chopped scallion, and onion slices.

Set a nonstick skillet over medium-high heat and add the olive oil. Swirl to coat. Lay the halloumi slices in the pan and let them cook undisturbed until browned on one side, about 2 minutes. Repeat on the other side. Transfer these slices to the salad along with the turkey and the eggs. Serve with dressing on the side.