This is just a classic Greek salad, minus the olives. We served this on top of a bed of greens and also with a side of muhammara, which is a red pepper dip, and pita. Unfortunately I didn’t get a picture of the dip. If we make it again, and I’m sure we will, I will take one. Muhammara is absolutely delicious and it’s very addictive.
Ingredients
makes 5 servings
- 1 bag of salad greens
- 1 box of cherry or grape tomatoes, halved
- 1 English cucumber (peeled, seeded and chopped)
- 1 red onion, chopped
- 1 green bell pepper (seeded and chopped)
- ~1/2 cup feta cheese, crumbled
- 1 cup kalamata olives (optional)
Dressing:
- 3/4 cup olive oil
- juice from 1 large lemon
- 2 teaspoons dried oregano
- 2 cloves fresh minced garlic
- 1 teaspoon dried basil
- 2 tablespoons red wine vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 teaspoon fresh ground black pepper
Inspired by greek.food.com.
Whisk together dressing ingredients. Toss all salad ingredients with dressing.
Recipe for Muhammara:
- 3 – 4 red bell peppers (roasted) or 16 oz. jar roasted red peppers (recommended)
- 1 serano chili pepper (seeded if less heat is wanted)
- 1 tsp red pepper flakes (optional if using serano)
- 1 tsp cumin
- 2-4 cloves of garlic
- 1 tsp salt
- ½ – 1 cup bread crumbs
- ½ – ¾ cup chopped walnuts
- 1 – 4 Tbsp lemon juice
- 1 – 2 Tbsp pomegranate molasses
- 1 Tbsp harrisa (middle eastern hot chili paste)
- ½ cup olive oil
Using a food processor (or mini chopper), process everything together except the olive oil. Add the oil slowly, once the mixture is smooth. The ingredient ranges can be adjusted to how thick or what texture you like. It may take a few times experimenting to get the proportions just right.
