My friend Kate invited a few of us over for dinner last night, and if you weren't there, you missed out. She made this delicious salad that is Greekish, but neither of us would want you to think we think it is authentically Greek. It is, however, delicious. It is also perfect for entertaining or a busy life because it is easy to prepare early in the day and throw together at the last minute.
Alongside the salad she served these fantastic little pita pizzas. Honestly, when I saw them, I didn't think I'd like them. First off they had uncooked red onions, and I consider uncooked onions to be a crime. But then I took a bite and realized that there's more than one way to make an onion taste good.
I forgot to take a picture of the pita pizzas, but I'll get one soon because I think they're going to become a staple in my house.
I use Trader Joe's light feta for this (and everything involving feta.) It is delicious and my lipid specialist thinks it belongs on my plate.
Kate's Greek Salad
INGREDIENTS:
- 1 lb. orzo pasta
- 2-3 heads romaine – chopped
- 2 pints grape or cherry tomatoes - halved
- 2 cucumbers, peeld, sliced, seeded, chopped
- mint – more than you’d think. I use 2 plastic packs. If you skimp, isn’t the same.
- 1 rotisserie chicken, cut into bit-sized pieces
- feta cheese, crumbled – a boatload of this, 2 small plastic tubs.
- Salad dressing – I use Girard’s champagne vinaigrette. Oddly works better than Greek.
- Pita bread – about 2, cut into triangles. Pass more at table.
If you feel like making your own vinaigrette, this works nicely. Just shake up the ingredients in a bottle. Don't be skimpy with it.
- 1 clove garlic
- 2 T. dijon mustard
- 1/4 c champagne vinegar
- 2 T. fresh lemon juice
- 1/2 t salt
- 1/2 t black pepper
- 1/2 c olive oil
METHOD:
1) Cook & cool orzo
2) Chop the next six ingredients
3) In large bowl, roughly toss orzo through feta, reserving half the feta and half the
tomatoes. Add salad dressing to taste.
4) Sprinkle remaining feta and tomatoes on top.
5) Stand little pita triangles on side of bowl. (presentation, baby!)
For the pita pizzas:
===============
Greek Pita Pizzas
INGREDIENTS:
-equal parts olive oil and red wine vinegar. You can start with 2 T. of each, but I used more.
- 4 (8-inch) pita bread
- salt and pepper
- 1 red onion, small – sliced thin
- 1/2 cup Kalamata olives – chopped and pitted (optional)
- 1/2 cup hummus
- 1 cup shredded Quattro Fromaggio from Trader Joe's
- 1 cup crumbled Trader Joe's low fat feta cheese
- 2 cups arugula
METHOD:
1) Adjust oven rack to middle position and heat oven to 475.
Combine half of the oil & vinegar mixture with some salt and pepper and the sliced onion in a bowl. Reserve the other half for drizzling later.
3) Spread some hummus on each pita round. Sprinkle cheeses evenly over hummus, then top with onion mixture. Bake until onions soften and cheese is melted, 6-8 minutes.
4) Just before serving, toss arugula with remaining oil & vinegar mixture. Arrange arugula on top of pita pizzas. Serve.
No comments:
Post a Comment