BM# 76: Week 1/ Day 1
Theme: Flavors of Greece
Dish: Greek Salad
After the month long baking marathon, we are back to our regular 3 days a week BM schedule. I am starting this month with ‘Flavors of Greece’ theme. Greek cuisine is one of my favorites, so I had to pick the theme this month. I chose some simple vegetarian Greek dishes to try for the next 3 days. For the first day, I have a very simple and delicious Greek salad. After all that baking, I am trying to control the intake of my sugar and carbs. The recipe for this colorful Greek Salad is from NY Times. It is a simple and delicious salad that is full of bright flavors and textures. The use of fresh herbs, mint and dill gives the salad an amazing flavor. Fresh veggies give nice crunch to the dish.The dressing is super simple too with just extra virgin olive oil and red wine vinegar. Feta cheese is traditionally added to Greek salad but goat cheese can be substituted too. Make the salad more substantial by adding some chickpeas or any other source of protein.
Another idea to make this salad a meal is to wrap it in a tortilla. I served the salad on a pita bread spread with some hummus for a simple yet filling meal.
- 4 cups Romaine Lettuce, chopped
- 6~8 Radishes, sliced
- 1 Small Red Onion, thinly sliced
- 6 Scallions, both white and green parts chopped
- 1 Small Green Pepper, sliced into thin strips
- 1 cup Cherry Tomatoes, halved
- 1 tsp Dried Oregano
- 1 tbsp Fresh Mint, finely chopped
- 1 tbsp Fresh Dill, freshly chopped
- ¼ cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 6~8 Greek Kalamata Olives
- ¼ cup Feta or Goat Cheese
- To taste Salt and Pepper
- In a large glass or ceramic mixing bowl, sprinkle some kosher salt and rub the sides with the garlic. Discard the garlic.
- Place the lettuce, radishes, onion, scallions, green pepper and tomatoes in the bowl. Add the oregano, dill and mint.
- Just before serving, add the olive oil and vinegar. Season with salt and pepper. Toss to coat.
- Sprinkle the feta/ goat cheese over the salad and arrange the olives on top. Serve right away.