Greek Salad

Greek Salad

The Mediterranean is the inspiration for one of the most famous salad in the world, the Greek salad. Greek salad is a combination of lettuce, tomatoes, olives, red onion, green pepper, feta cheese and an unforgettable dressing that's full of  flavor!

INGREDIENTS:

1 Romaine lettuce or 1/2 head of iceberg lettuce

3 Plum tomatoes, coarsely chopped

1 Cucumber, thinly sliced

1 Small bell pepper, thinly sliced in rings

1/2 Medium red onion, thinly sliced in rings

1/3 C Kalamata olives

1/2 C Crumbled feta cheese

6 Pickled banana peppers

Sprinkle of dried oregano 

DRESSING:

1/2 C Olive oil

1 Teaspoon garlic powder

1 Teaspoon onion powder

1 Teaspoon dried oregano

1 Teaspoon dried basil

1 Teaspoon salt

1 Teaspoon black pepper

1 Teaspoon Dijon style mustard

2/3 C Red wine vinegar

1. Chop lettuce and place in the bowl as the base of the salad.  

2. Add tomatoes, cucumbers, bell pepper, onion, olives, and banana peppers.  Sprinkle the feta cheese and oregano.

3. In a bowl, mix together the olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and Dijon-style mustard. Pour in the vinegar, and mix vigorously until well blended. 

4. Add desired amount to salad. For best results, chill dressing in the refrigerator at least one hour before serving.  

Fatoosh

Fatoosh Salad

Fatoosh is a simple salad made with fresh vegetables and fried pita bread. The unique flavoring in the seasoning comes from the addition of sumac which is a tart Middle Eastern ingredient that adds a tangy twist to many Arabian recipes. Fatoush is often made during the month of Ramadan along with many other traditional soups and dishes. The salad is originally from the Levantine region of the Middle East, which includes Lebanon, Syria, Jordan and Palestine but has spread throughout the Middle East region as a popular meze dish.  The recipe is very simple, but versatile as you can omit or add various ingredients.

INGREDIENTS:

1 Romaine lettuce or 1/2 head of  iceberg lettuce

3 Medium tomatoes

2 Medium cucumbers

1/3 C Chopped green onion

 4 Sliced radish

1/2 Chopped Parsley, finely

1/2 c Chopped fresh Mint, finely

1-2 Pitas, diced fried or toasted

DRESSING:

1/3 C Olive oil

1/4 C Lemon juice

2-3 Cloves of garlic, minced

2 Tablespoons of Sumac

1 Teaspoon dried mint

1 Teaspoon Salt, or to taste

1. Give all the vegetables a medium chop and mix all together with herbs.

2. With a knife cut the pita bread into small cubes similar to the size of the tomatoes and cucumbers.

3. On medium-high heat fry the pita bread in corn or vegetable oil until lightly brown. If you would rather toast the pita chips you can do so by adding 2 tablespoons of olive oil and placing them in the oven for 15 minutes on broil.

4. When you're ready to serve the salad, mix the dressing  and pita chips and toss well.