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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Slightly adapted from Insalata's, an upscale Mediterranean venue, located in San Anselmo, California, about twenty minutes north of the Golden Gate Bridge. I have to say it's one of the best salads I have ever had. Read more . I served it along side some grilled lamb chops... perfect! Ingredients:
salad |
3/4 cup vine-ripened organic cherry tomatoes, halved |
3/4 cup english cucumber, peeled, seeded and diced in 1/4 inch cubes |
1/4 cup thinly sliced red onions |
1/4 cup finely chopped cilantro (i used parsley) |
1/4 cup finely chopped mint |
6 cups hearts of romaine lettuce (about 3 hearts), torn roughly by hand |
2 pita breads (please see link below for my homemade recipe) |
2/3 cup sheep’s milk feta cheese |
1/4 cup pitted kalamata olives (i used nicoise) |
lemon vinaigrette |
1 clove finely chopped garlic |
1/4 cup freshly squeezed lemon juice |
1 tablespoon rice wine vinegar |
3/4 teaspoon toasted and freshly ground cumin (see below) |
2 ounces olive oil |
5 ounces extra virgin olive oil |
salt and freshly ground black pepper |
pinch of sugar |
Directions:
1. To make the pita chips, preheat oven to 350˚. Trim edges off of the pita, keeping a circle shape, so that the pita can be split into two halves. Cut each half into 6 triangles and arrange on a baking sheet. Toast for approximately 12 minutes, or until the pita chips crisp up and are golden brown. Turn baking sheet halfway through baking. Set aside and cool. Break the chips into large pieces.
2. To make the vinaigrette, in a small saucepan over medium-heat, toast cumin until aromatic and light brown, approximately 3 minutes. Toss occasionally to prevent burning. Let cool and set aside. Grind in a spice grinder until cumin becomes almost like powder. In a medium bowl, whisk together the garlic, lemon juice, rice wine vinegar, cumin, extra virgin olive oil and olive oil. Season to taste with generous amount of salt and black pepper. Set aside.
3. To serve, toss romaine hearts, cherry tomatoes, feta cheese, mint, cilantro, red onions and olives with the vinaigrette in a large bowl, making sure that the leaves are well coated with the vinaigrette. Divide the salad among 6 chilled salad plates. Serve immediately.
4. *see chef's additional tips below in comments
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