Saturday, January 21, 2012

Traditional Fattoush Salad



SALAD:
1 head of romaine lettuce, finely chopped
1 english cucumber, diced
1/2 cup red cabbage, chopped
1-2 ripe tomatoes, diced
1/4 cup parsley, finely chopped *optional
1/4 cup fresh mint, finely chopped *optional
2 green onions, chopped *optional
2 loaves of thin pita bread, baked in the oven until very crispy (Sometimes I brush them with olive oil and add a light sprinkle of garlic salt before baking. It adds flavor!)

DRESSING:
1/3 cup red wine vinegar
1/4 cup olive oil
juice from 1/2 lemon
Dash of sugar
2 T sumac http://www.apinchof.com/sumac1114.htm
Salt/pepper

Toss salad ingredients together in a bowl and crumble the baked pita into the salad.

Whisk dressing ingredients together until emulsified and pour over salad.

Toss well.

Serve with any assortment of additonal toppings: grilled chicken, feta cheese, beets, sauteed onions, grilled lamb or beef, etc.

Monday, January 9, 2012

Greek-Style Orzo Salad with Feta


1/2 box Orzo, boiled to al dente
1  8 oz. package feta
2 large tomatoes, diced or 1 package of grape tomatoes, halved
12-15 pitted kalamata olives, halved *optional 1 bunch parsley, chopped
Juice from 1 lemon
2 cloves garlic, chopped
1/4 cup olive oil
1/2 cup White Balsamic Vinegar 1 can cannellini beans or chic peas (optional) *But a great addition!!!
Salt/pepper to taste

Chill cooked orzo by running it under cool water for a few minutes.
Drain well.
Toss with diced tomatoes, chopped parsley a small amount of the feta, olives, juice of lemon, oil, garlic and the vinegar.
Add in beans, if you want.
Let chill in the fridge for 1 hour.
Top with more feta before serving. You can also add in sliced beets! But, wait until you're ready to serve so that they don't turn everything pink.