Saturday, September 19, 2009

Greek Style Bread Salad with Lemon-Caper Dressing

This is a great meal to make for dinner when you're atoning for a fairly indulgent lunch. Or, a fairly indulgent week, as the case may be. It's a Greek-inspired version of bread salad, which usually showcases more Italian flavors. To be honest, I'm not sure how "Greek" this really is, but it's good. The dressing is slightly creamy, but totally guilt-free. The salad features two of my favorite things - capers and tomatoes. And who doesn't like crusty bread in their salad? Please.

Go ahead and make yourself a healthy supper that is yummy enough to make you forget the atonement aspect.

Greek Style Bread Salad with Lemon-Caper Dressing
adapted from Everyday with Rachael Ray
serves 2


6 slices of baguette (about 1/2 inch each)
1 tablespoon extra virgin olive oil, plus more for brushing
1 clove garlic, cut in half
2 1/2 tablespoons lowfat Greek-style yogurt
1 tablespoon lemon juice
1 tablespoon chopped flat leaf parsley
1/2 head romaine, coarsely chopped
1 heirloom tomato, chopped
1 scallion, thinly sliced
1 tablespoon capers, drained
freshly ground pepper


1. Preheat toaster oven (or oven) to 350. Brush both sides of each slice of baguette lightly with oil. Bake for about 10 minutes, until browned, flipping over about halfway through. Rub one side of each slide with the cut side of half the garlic clove.

2. Mince the remaining garlic clove half, and whisk with yogurt, lemon juice, and remaining oil. Toss the parsley, lettuce, tomato, scallion, and capers with the dressing. Season with pepper. Serve the salad with the bread slices.


No comments:

Post a Comment