Toasted pita crisps
Lightly brush both sides of a few pitas with oil, then sprinkle with garlic salt. Slice into small wedges and spread out on a baking sheet. Toast in a 350F (180C) oven for about 8 min.
Great Greek salad
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PREP TIME
10 min
Makes
6 to 8 Servings
Fresh mint perks up this traditional salad loaded with tomatoes, cucumber and tangy feta. We prefer Greek feta, because it has a fuller flavour than the other types.
Ingredients
- 1/2 cup olive oil
- 3 tbsp red-wine vinegar
- 2 to 3 garlic cloves
- 1 tsp anchovy paste , optional
- 1 tsp dried oregano leaves
- 1 large head romaine
- 2-Jan red onion , thinly sliced
- 1 small English cucumber
- 1 pint cherry or grape tomatoes
- 1/2 cup kalamata olives
- 1/2 cup shredded fresh mint
- 250 g feta
- toasted pita crisps , optional
Instructions
- For dressing, in a medium bowl, whisk oil with vinegar, 2 garlic cloves, anchovy paste and oregano until evenly mixed. Taste and add remaining garlic clove, if you wish.
- Tear romaine into bite-sized pieces and place in a large bowl with onion. Slice cucumber in half lengthwise, then thinly slice. Cut tomatoes in half. Pit olives and thickly slice. Add cucumber, tomatoes, olives and mint to romaine. Stir dressing, then pour three-quarters of it over salad and toss. Taste and add remaining dressing, if needed. Crumble feta overtop. Add toasted pita crisps for a flavourful crunch.
Nutrition (per serving)
- Calories
- 197,
- Protein
- 6 g,
- Carbohydrates
- 8 g,
- Fat
- 17 g,
- Fibre
- 2 g,
FILED UNDER: Dinner lunch No Cook Salads vegetables world cuisine
