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Written by Vince
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Friday, 05 June 2009 04:23 |
We eat a TON of salad in our house. A typical salad will include lettuce, various fresh and canned veggies (drained and rinsed of course), cheese, and possibly a meat such as chicken or tuna. I'm not sure how much healthier a salad is compared to one of the regular meals I cook but it's convenient and provides a wide variety of colors (vitamins and minerals).
You would think that considering how often I cook a new recipe that I would make a wide variety of salads but I don't. It's generally the same salad with a slight variation in the vegetables. This might have something to do with the salad meal being a backup plan for not having enough time to cook. After making this salad, I think there might be two backup plans now.
As simple as this was to make, I was quite surprised by how tasty it was considering what really went into it. The ingredients complimented each other and the simple but tangy combination of lemon juice and olive oil provided an excellent substitute for dressing.
Greek Salad
- one English cucumber, sliced and quartered
- three tomatoes, seeded and chopped
- 1/2 cup of red onion, thinly sliced
- one can of garbanzo beans, rinsed and drained
- 1/4 cup of fresh parsley, chopped
- one tbsp olive oil
- three tbsp fresh squeezed lemon juice (two lemons)
- 1/4 tsp ground black pepper
- 3oz low-fat crumbled feta cheese
- two 6 inch whole wheat pitas
Preheat oven to 350F degrees.
Slice pita in a 4x4 grid making one inch squares. Place on a baking sheet and bake for 10 minutes.
In a large bowl, thoroughly combine cucumber, tomatoes, onion, garbanzo beans, and parsley. Add olive oil, lemon juice, and pepper and thoroughly combine. Add feta and pita and gently combine.
NOTE: Once you add the pita to the mixture, the pita will soften when it comes into contact with liquid. I didn't find this to be an issue but in the case of leftovers, you might consider setting aside some of the pita and adding it at the time of consumption.
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