Sunday, June 26, 2016

Greek Salad with Seasoned Flatbread

Serves 4
Recipe from Everyday Food Great Food Fast by Martha Stewart
Husband-Tested in Alice’s Kitchen

Cold crisp lettuce and cucumber lightly coated with a flavorful vinaigrette and tossed with salty olives and feta cheese. What’s not to like?  Serve this tasty salad with Balsamic Chicken with Baby Spinach and Couscous for a special dinner with friends.

3 Tablespoons olive oil, divided
3 Tablespoons red wine vinegar
1 teaspoon minced garlic
Kosher salt, to taste
Freshly ground pepper, to taste
1 head of romaine lettuce, cut into bite-size pieces
½ medium red onion, sliced thinly
1 pint cherry tomatoes, halved
1½ cups crumbled feta cheese (8 oz.)
1 large cucumber, peeled, halved and thinly sliced
½ cup Kalamata olives, pitted
Season Flatbread (recipe below)

In a large bowl, whisk the oil with the vinegar and garlic and season with salt and pepper.  Add the remaining ingredients and toss.  Serve the salad with Seasoned Flatbread.

Seasoned Flatbread
2 pieces lavash (or 2 large pita bread, split in half)
1 Tablespoon olive oil
2 teaspoons red wine vinegar
½ teaspoon finely grated lemon peel
1 clove garlic, minced
1 teaspoon dried oregano
Kosher salt, to taste
Freshly ground pepper, to taste

Preheat oven to 400 F.  Line a baking sheet with parchment paper; place the lavash on top.  In a small bowl, whisk together the olive oil, vinegar, zest, and garlic.  Brush the mixture evenly over the lavash; sprinkle with the oregano and season with salt and pepper.  Bake until golden and crisp, 5 to 10 minutes (It took about 12 minutes in my oven.)  Break into pieces and serve alongside the salad.

Nutritional Information: 389 calories; 31 grams fat; 12.2 grams protein; 18.2 grams carbs; 4.2 grams fiber

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