Greek Leeks Vinaigrette

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“I can't remember where I got this recipe, but it is one I like to use, especially in the summertime. It is easy to make-ahead, and it goes well with any Mediterranean dish. Prep time includes sitting for 2 hours.”
2hrs 30mins

Ingredients Nutrition


  1. Cut roots off leeks, leaving a thin piece of the hard root end to hold the leeks together.
  2. Trim the tops, leaving 1-inch of green leaves.
  3. Cut leeks lengthwise into halves.
  4. Wash very well, so that no dirt remains.
  5. Steam until crisply tender, about 8-10 minutes.
  6. Remove from pot and dry thoroughly.
  7. Combine the green onion, lemon juice, mustard, sugar, pepper and chopped mint in a small bowl.
  8. Gradually whisk in olive oil in a slow, steady stream.
  9. Arrange warm leeks in a single layer on a serving platter.
  10. Pour vinaigrette over all parts.
  11. Sprinkle the diced tomatoes and olives on top.
  12. Leave at room temperature for 1-2 hours.
  13. Garnish with fresh mint, and serve.

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