Monday, March 22, 2010

Greek Salad with Seasoned Flatbread

Here is a quick and simple supper to whip up when you get home from work.  Greek salad is kind of a no-brainer - a simple vinaigrette drizzled over a salad of romaine, tomatoes, cucumbers, olives, and feta.  (Good quality feta is key).   You can jazz it up a little, however, with this delicious crispy flatbread on the side.  It's like a giant, flattened crouton.  It just made your salad a whole lot more exciting.

You can add all kinds of things that are traditional in Greek salads, such as red onion (I'm not a raw onion girl myself) or chopped pepperoncinis (totally would have included them if I had any), or chickpeas, or diced roasted red peppers.  Just keep it simple - the more you add to this salad, the less character it will have.  Counter-intuitive, I know - but trust me.  The bottom line is you have a great contrast of textures, with just the right amount of saltiness.  It's refreshing, crisp, and satisfying.

Greek Salad with Seasoned Flatbread
adapted from Everyday Food's Great Food Fast
serves 3


the flatbread
1 large piece whole wheat lavash
1/2 tablespoon extra virgin olive oil
1 teaspoon red wine vinegar
1/4 teaspoon finely grated lemon zest
1/2 teaspoon dried oregano
salt and pepper

the salad
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
salt and pepper
1 small head of romaine, chopped into bite-sized pieces
1 medium vine-ripened tomato, diced
2 persian cucumbers, halved lengthwise and thinly sliced
1/4 cup kalamata olives, pitted
4 ounces feta cheese, cut into cubes


1.  Preheat toaster oven (or oven) to 400.  Line a baking sheet with parchment.  Lay the lavash on it.  In a small bowl, whisk together the oil, vinegar, and lemon zest.  Brush evenly over the lavash, sprinkle with oregano, salt and pepper to taste, and bake for 5 to 10 minutes, or until crisp and golden brown.  Break into large pieces.

2.  In the same bowl you whisked the dressing for the lavash, whisk the dressing for the salad - add the oil and vinegar, and season with salt and pepper.   In a large bowl combine lettuce, tomato, cucumber, olives, and feta.  Drizzle the dressing over the salad and toss everything together.  

3.  Serve salad with flatbread.


1 comment:

  1. I have often wondered how I could make lavash more interesting. Thanks to you, now I know!
    Delicious sounding salad too.