Monday, May 17, 2010
Greek Salad with Herbed Pita
This recipe is what motivated the creation of the blog. Megan Ham gave it to me and it is soooo good! If you like Greek food then you should definitely try this!
• lemon juice from 1 lemon
• 1 clove garlic, minced
• 1/4 teaspoon black pepper
• 1/4 cup olive oil (for the dressing)
• 2 tablespoons olive oil (for the pitas)
• 4 rounds pita bread
• 1/2 teaspoon dried oregano
• 2 heads Romaine lettuce
• 1 cucumber, wedged
• 2 tomatoes, wedged
• assorted brine olives (ie. kalamata)
• 1/2 pound feta cheese
• 8 green onions, thinly sliced
To make the dressing, whisk together the lemon juice, garlic, and pepper and gradually stir in the 1/4 cup olive oil until smooth. Preheat oven at 300° F. Brush both sides of the pitas with the remaining 2 tablespoons of olive oil. Sprinkle with oregano. Warm in oven for 10 minutes. Mix the lettuce, cucumber, and tomatoes with the dressing. Top with the olives, cheese, and onions. Serves 4.
We changed a few things when we made this because it was just me and my husband so we mostly downsized the portions that we used in the recipe. We basically cut it in half and we still had leftovers! The picture is just off the internet so it isn't exactly what it looks like but it's pretty similar. We stuffed the pitas with the salad or you could eat it on top of the pita, whatever you prefer. Note: I noticed that buying the feta in a chunk instead of crumbled was a lot cheaper. Save a few bucks and just crumble it yourself! This is definitely a yummy recipe and would suggest it to anyone!