Refreshing Greek Salad with Fresh Herbs Recipe
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Category: |
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Ingredients: |
Ingredients: 5 cups romaine lettuce, chopped
2 small Persian cucumbers, peeled and diced
1 pint cherry tomatoes, halved
1/2 red onion, thinly sliced
1/2 cup Kalamata olives, pitted
1/2 cup feta cheese, crumbled or in large blocks
1/4 cup fresh parsley, chopped
1/4 cup fresh mint, chopped
1/4 cup fresh oregano, chopped (or 1 teaspoon dried oregano)
For the Dressing:
1/4 cup extra-virgin olive oil
Juice of 1 lemon
2 tablespoons red wine vinegar
1 teaspoon dried mint
1 teaspoon Aleppo pepper
1 teaspoon Dijon mustard
Salt and freshly ground black pepper, to taste
For the Homemade Pita Chips:
4 pita bread rounds
2 tablespoons olive oil
1/2 teaspoon garlic powder
1/2 teaspoon paprika
Salt, to taste
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Directions: |
Directions:In a large bowl, combine the chopped romaine lettuce, diced Persian cucumbers, halved cherry tomatoes, thinly sliced red onion, Kalamata olives, and feta cheese. If using large blocks of feta, place them on top of the salad. Gently toss in the chopped parsley, fresh mint, and oregano.
In a small bowl or jar, whisk together the olive oil, lemon juice, red wine vinegar, dried mint, Aleppo pepper, Dijon mustard, salt, and freshly ground black pepper until well combined. Pour the dressing over the salad and toss gently to coat all the ingredients. If using large blocks of feta, drizzle a bit of the dressing over the top and let it crumble naturally as you serve.
Preheat your oven to 400°F (200°C).
Cut the pita bread rounds into triangles or strips.
Brush the pita pieces with olive oil and sprinkle with garlic powder, paprika, and salt.
Arrange the pita pieces in a single layer on a baking sheet. Bake for 8-10 minutes, or until crispy and golden brown. Keep an eye on them to avoid burning. Serve the Greek Salad immediately with the pita crumbled on top for added crunch.
Enjoy!
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