The blazing heat of August, all we can think about when it comes to making dinner is what will be healthy and something the kids will eat that we don’t have to turn the stove on to make. While the grill is a decent option, even that seems to hot to handle when it’s 40 degrees outside. Salads are a great way to go – and we have made some serious gems this summer. But, none came even close to being as tasty and satisfying as this delicious twist on greek salad from Chatelaine’s Modern Classics cookbook. The major bonus is that you can also find nearly all of the ingredients for it at your local farmer’s market – which makes the flavors sing with cool summer delight. Enjoy!
Hearty Middle Eastern Supper Salad
Ingredients for the salad:
- 1 pita split in half (We skipped it since we don’t eat wheat)
- 1 tsp ground cumin
- 1 red pepper (we left this out because the kids don’t like them)
- Instead, we replaced it with 1 diced cucumber
- 1 C marinated artichokes drained and sliced
- 2 cups of small heirloom cherry tomatoes
- 1/4 C pitted kalamata olives
- 1/4 C chopped mint (you can use basil. But, mint is amazing)
- 3/4 C crumbled feta
- 1 lemon
- 2 TBSP Olive Oil
- 1 clove of garlic minced
- Salt and pepper to taste
1. You can toast the pita. But, I’d eat them right out of the bag.
2. Chop up salad ingredients and mix them together
3. Squeeze the lemon juice into a bowl, mix with garlic and olive oil. Drizzle over the salad and mix thoroughly.
Tip: If you make it an hour or so in advance and stick it in the refrigerator it will taste amazing when dinner rolls around.
All set. Not a hot oven in sight.