Greek Village Salad With Grilled Pita Bread Recipes

GREEK VILLAGE SALAD

Steps:

• Cut tomatoes into wedges.
• Slice cucumber in 1/2 lenghtwise then in cut in chunks.
• Wash, core and seed peppers. Cut in half then cut into thick strips.
• Separate onion slices into rings.
• Place prepared ingredients in a bowl; top with the olives.
• Pour on dressing just before serving.Top with strips of Feta Cheese and sprinkle with oregano.
• For dressing: Put ingredients a screw top jar, seal and shake well.
• Shake again just before serving.
• Serve in individual salad bowls.

GREEK GRILLED PITA SALAD

Steps:

• Preheat the grill.
• In a large bowl, whisk together the vinegar, olive oil, pepper flakes, garlic, salt, cheese and oregano. Set aside.
• Place the whole pitas on the hot grill and cook on each side for about 1 1/2 minutes, or until nice grill marks form and the pitas are toasty. REmove and cut each pita in half, and then into 1 inch strips.
• Add the tomatoes, onion, cucumber, olives, parsley and grilled pita strips to the bowl of vinaigrette and toss together well. Serve immediately.

XORIATIKI (GREEK "VILLAGE" SALAD)

Steps:

• Cut the vegetables in slices and mix in a salad bowl.
• Top with the olives, capers and oregano and cover with"crumbled" feta cheese.
• Pour the olive oil evenly.

GREEK VILLAGE SALAD

Steps:

• Place the tomatoes, cucumbers, onion and bell peppers in a bowl. Mix in the olives and feta cheese. In a small bowl, whisk together the olive oil, vinegar, oregano, and salt and pepper, and pour over the salad to coat.

GRILLED PITA WITH GREEK SALAD

Steps:

• Whisk together lemon juice, oregano, garlic, sugar, salt, and pepper in a large bowl, then add oil and whisk dressing until combined well.
• Purée 1 1/4 cups chickpeas, water, and 1/4 cup dressing in a food processor until almost smooth.
• Heat grill pan over high heat until smoking and lightly brush with oil, then grill pitas, 2 at a time, turning over once, until grill marks appear, about 2 minutes total per batch. Transfer to plates.
• Add salad greens, tomatoes, cucumber, olives, cheese, and remaining chickpeas to remaining dressing in bowl and toss to coat well.
• Spread some chickpea purée on each pita, then mound salad on top.