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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This is my adaptation of a dish that was put on the table when I went to a Turkish restaurant. I would suggest using fresh feta from a Mediterranean/Greek grocer, packaged feta can be overly dry and salty. I also like to make an Italian variation using Ricotta Salata cheese, which is not the soft cheese used in baked ziti but a semi soft cheese made from sheep's milk.This cheese can be found in supermarkets with a good cheese section or at an Italian deli/Salumeria. I prefer not to over dress the salad simply using a little bit of red wine vinegar and a drizzle of olive oil on top. This is great with grilled meats or fish and great for those hot summer days. Ingredients:
salt, to taste |
pepper, to taste |
1 tablespoon red wine vinegar |
1 tablespoon olive oil |
2 -3 ripe plum tomatoes, cubed |
1 large cucumber, cubed |
1/2 red onion, diced |
1/4 lb feta cheese |
1/4 lb kalamata olive |
1 -2 pita bread, cut into triangles (for italian variation use crusty italian bread) |
1/8 cup fresh italian parsley (optional) |
lemon wedge, as a garnish (optional) |
Directions:
1. Chop parsley and set aside.
2. Chop the remaining vegetables, and add them to a bowl.
3. Add olives.
4. Add dressing and parsley, mix thoroughly coating the vegetables.
5. Add additional salt and pepper if you wish.
6. Transfer salad to a platter.
7. Crumble feta cheese on top.
8. Place lemon wedges around platter.
9. Serve with pita triangles (warmed is best).
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