Greek Dinner Salad

Greek Dinner Salad
Photo by Photography: Becky Luigart-Stayner

Ingredients

  • 1 cup thinly sliced red onion
  • 1 cucumber, peeled, quartered lengthwise, and thinly sliced
  • 3 cups diced tomato
  • 3 tablespoons coarsely chopped fresh dill
  • 1 (19-ounce) can chickpeas, drained and rinsed
  • 1 tablespoon capers
  • 1 cup thinly sliced red onion
  • + 19 more ingredients
    • 1 teaspoon dried oregano
    • 3 cups diced tomato
    • 1 tablespoon fresh lemon juice
    • 1 tablespoon extravirgin olive oil
    • 1 tablespoon fresh lemon juice
    • 1 tablespoon capers
    • ¼ cup coarsely chopped fresh parsley
    • 6 (6-inch) whole wheat pitas, each cut into 8 wedges
    • ¾ cup (3 ounces) crumbled feta cheese
    • 6 (6-inch) whole wheat pitas, each cut into 8 wedges
    • 1 teaspoon dried oregano
    • 3 tablespoons coarsely chopped fresh dill
    • 6 cups shredded Romaine lettuce
    • 1 cucumber, peeled, quartered lengthwise, and thinly sliced
    • 1 tablespoon extravirgin olive oil
    • ¼ cup coarsely chopped fresh parsley
    • ¾ cup (3 ounces) crumbled feta cheese
    • 1 (19-ounce) can chickpeas, drained and rinsed
    • 6 cups shredded Romaine lettuce

Combine first 5 ingredients in a large bowl; stir with a whisk. Add lettuce and the next 6 ingredients (lettuce through chickpeas); toss well. Serve with pita wedges.

View full recipe at My Recipes

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