Greek Fit-For-The-Gods Salad

iVillage Member
Registered: 06-29-2005
Greek Fit-For-The-Gods Salad
1
Wed, 06-04-2008 - 3:19pm












 
Everyday with Rachael Ray









Greek Fit-for-the-Gods Salad with Spicy Cucumber Dressing and Pita Chips

Beatriz Da Costa









Greek Fit-for-the-Gods Salad with Spicy Cucumber Dressing and Pita Chips
Rachael Ray
From Every Day with Rachael Ray
June-July 2006

4 SERVINGS









Ingredients














4 whole wheat pita bread rounds






1 teaspoon paprika (one-third palmful)






1 teaspoon dried thyme (one-third palmful)






1/2 teaspoon dried oregano (eyeball it in your palm)






Pinch of cinnamon






4 vine-ripe tomatoes—halved, seeded and thinly sliced






1/2 seedless cucumber, halved lengthwise and thinly sliced






1 small red onion, thinly sliced






4 celery ribs from the heart, thinly sliced at an angle






1 red or green bell pepper— seeded, quartered lengthwise and thinly sliced






1 cup flat-leaf parsley, coarsely chopped (a few generous handfuls)







Salt and freshly ground pepper






1 cup Greek-style plain yogurt (available in the dairy case)






2 teaspoons ground cumin (two-thirds palmful)






1 garlic clove, smashed and peeled






Juice of 1 lemon






1/2 to 1 teaspoon Tabasco sauce






1/4 cup extra-virgin olive oil (EVOO), eyeball it






3/4 pound feta, crumbled






8 jarred pepperoncini (hot peppers)






1 cup pitted Calamata olives






8 stuffed grape leaves (optional)







1. Preheat the oven to 400°. Split the pitas open into 8 halves. Lay the bread out on your countertop, insides facing up. In a small bowl, mix together the paprika, thyme, oregano and cinnamon. Sprinkle the spices evenly over the split bread. Place the bread on an oven rack and toast until golden and crisp, about 4 to 5 minutes. Remove from the oven and tear into jagged pieces about the size of tortilla chips and reserve.
2. On a large serving platter, combine the tomatoes, half of the cucumber, and the onion, celery, bell pepper and parsley, season with salt and pepper.
3. To a food processor, add the remaining cucumber, the yogurt, cumin, garlic, lemon juice and Tabasco sauce and a little salt. Process the ingredients, adding the EVOO in a thin stream until smooth; taste the dressing and adjust the seasonings.
4. Arrange the pita crisps on the salad, then drizzle the dressing all over. Finish off your salad with a pile of the feta, pepperoncini and olives. If using, serve with the stuffed grape leave on the side. Opa! (I think that's Greek for "Yum-O!")





















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iVillage Member
Registered: 01-17-2005
Wed, 06-04-2008 - 9:00pm
This looks yummy! I will definitely make this recipe. Both my DH and I really like this kind of food. Thank you!
Judy

Judy