Daphne Oz's Greek Salad Boats

by Daphne Oz 3:00 AM, March 2, 2018

Aired March 2, 2018

Serves 6-8

I like to have a healthy option on hand when I entertain that still feels chic, party food-esque, and easy to eat without utensils. This is easy to customize with a chopped chicken or Cobb salad.


1½ cups minced cucumber
1 cup pepperoncini peppers, chopped
⅓ cup thinly sliced scallion
⅓ cup black olives
¾ cup crumbled feta (about 2¾ ounces)
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
4 heads Belgian endive, separated into spears


In a medium bowl, combine all ingredients except for the endive. Spoon the mixture onto each endive spear. Arrange on a platter and serve.