Loaded Greek Salad
So, I have a new addiction.
My favorite Christmas present this year, by far, is my subscription to Try the World. It's a subscription box that sends a box based on specialty ingredients from a different country each month, and I absolutely LOVE it. My first box, January, was from Italy, full of pistachio cream, Italian cookies, truffle zest, fresh pasta, the sweetest balsamic, pesto, and LOTS of other goodies. This month's Greek box was even better, complete with the best breadsticks I've ever had, sesame honey bars, dolmas (which made me VERY happy), rosemary olive oil, and the Red Pepper-Feta Sauce that I used in this recipe.
February's box really inspired me and got me in the Greek mood. Greek and Middle-Eastern food is by far my favorite cuisine, so I have been eating this box up--- literally! I've had this Greek salad, homemade pita, falafels, hummus, and those dolmas all week long.
This salad is incredible beyond words. Mostly because there are so many delicious things piled on top that doesn't include vegetables (which I do love, but let's be honest-- warm rosemary pita and falafels are a little bit better than lettuce).
I'm not kidding when I say that it's "loaded" either. Let's just take it from the beginning:
-Romain Lettuce
-Cherry Tomatoes
-Cucumbers
-Mini Bell peppers
-Sundried Tomatoes
-Kalamata Olives
-Artichoke Hearts
-Carrot Ribbons
-Parsley
-Toasted Pine Nuts
-Roasted Red Pepper-Feta Dressing
-Crumbled Feta
-Avocado Hummus
-Falafels
-Za'atar Man'oushe and/or fresh rosemary pita
See. I told you, it's LOADED! So much yum going on in one dish. I used the leftover Man'oushe from my Roasted Tomato Shakshouka and Rosemary Pita Man'ouche the other day, and it turned out absolutely perfect! It's definitely my type of "crouton." The point is, is that this salad is SO good. You have to try it-- ASAP!
Also, hummus on salad is life changing.
Loaded Greek Salad
serves 2 (meal) or 4 (side)
for the falafel:
1- 15 oz. can garbanzo beans- rinsed
1/2 cup packed arugula
1/2 cup packed spinach
1/4 cup packed parsley
1 small sweet onion
2 cloves garlic
2 tbs. olive oil
1/2 lemon- juice
2 1/2 tsp. Cavender's OR greek seasoning
black pepper to taste
1/2 tsp. ground cumin
1/4 cup flour
1 cup oats
1 tbs. dried mint
Pre-heat oven to 375º.
Cook onions and garlic in olive oil over medium heat until soft. Blend all ingredients together until smooth. Use an ice cream scoop to scoop out onto a greased sheet pan. Bake for 30 minutes. Let sit for at least 20 minutes before serving.
for the hummus:
1- 15 oz. can garbanzo beans- rinsed
1 1/2-2 tbs. tahini (depending on taste)
salt & pepper to taste
2-4 dashes of Tabasco (optional- but recommended
1 1/2 lemons- juice
1/2 avocado
water
Blend all ingredients together until combined. Add water until desired consistency is reached (I like mine thicker, but add more water if wanted). Blend for 3 minutes. Refrigerate before serving.
for the dressing:
1/4 cup Red Pepper Feta Paste
1/3 cup olive oil
1 clove garlic- minced
1/4 cup red wine vinegar
1 tsp. dried mint
pinch salt & pepper
Mix/shake together in a jar.
for the salad:
2 heads romaine lettuce- rinsed, dried, & chopped
6 Campari tomatoes- quartered
1/2 cup artichoke hearts
1/4 cup sun-dried tomatoes
2 carrots- peeled into ribbons
1/2 large red onion OR 1 small- cut into thin rings
1/4 cup parsley- chopped
1/4 cup kalamata olives
2 baby cucumbers- chopped into rounds
1/2 cup chopped baby bell peppers
1/4 cup crumbled feta
1/4 cup toasted pine nuts
Hummus
Red Pepper Feta Dressing
Falafels
Toss all vegetables together with lettuce and dressing. Top with feta, pine nuts, falafels, and hummus. Serve with Za'atar Man'oushe.
