My Big Fat Greek Salad

I dated a guy who's family is part Greek for years and loved the flavors his family introduced me to.
This large salad is great to for something light to eat, or if you used it the way I did: pre gotta-fit-in-this-dress diet.

Ingredients
Dressing
3 tbs of red wine vinegar
1 tbs of Dijon mustard
3 cloves of garlic, minced
1 tsp of salt
1/2 tsp of black pepper
5 tbs of olive oil

Toppings
1 round pita bread
1 tbs of olive oil

Salad
1 head of iceberg lettuce
1 jar of marinated artichoke hearts, drained and halved
12 ounces of feta cheese
1 8 ounce can of garbanzo beans, drained and rinsed
2 tomatoes, large dice
1 cucumber, cut into dice
3/4 cup of pitted kalamata olives
small red onion, sliced
12 pepperoncini peppers
1 tbs of parsley
1 tbs of oregano

Directions
Dressing
Whisk together vinegar, garlic, mustard, salt and pepper until salt dissolves.
Whisk in olive oil, and set aside.

Toppings
Preheat oven to 375 degrees.
Slice pita bread in half, and then in semi circles, cut into wedges.
Bake for 6 minutes.

Salad
Combine chopped lettuce with artichokes, cheese, garbanzo beans, tomatoes, cucumber, olives, onion and pepperoncini peppers.
Sprinkle with parsley and oregano.
Drizzle dressing with salad.
Put crouton on the side.

Changes I made!
I cut back on the pepperoncini peppers, they are strong for me.
I do love using this recipe just to make pita chips. I find them better than the store bought ones.

Changes from 100 Perfect Pairings.

Comments

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