Cullen's Greek Salad Pita
Mediterranean Lemon Vinaigrette:
12 tsp Finely chopped garlic
14 tsp Dijon-style mustard Salt and pepper, to taste
2 1/2 tbl Fresh lemon Juice
1/4 cup Extra-virgin olive oil Olive puree:
1/4 cup Pitted black Greek olives
1 x Mall clove of garlic, peeled
1 1/2 tsp Extra-virgin olive oil
1 1/2 tsp Fresh lemon Juice 1
1/2 tsp Dried oregano
2 tsp Chopped parsley
8 x Romaine lettuce leaves, washed and torn into
1 x -inch pieces
1/2 x Seedless cucumber, peeled and cut into 1/4-inch cubes
4 x Plum tomatoes, cut into
1/4 x -inch dice
1 x Red bell pepper, cut into
1/4 x -inch dice
2 x Scallions, thinly sliced
1/4 lb Feta cheese, crumbled
1/4 cup Chopped flat-leaf parsley
2 tbl Chopped fresh mint
8 x Pita breads (6-inch size)
Method :
This vibrant salad nestled in pita bread makes an ideal summer luncheon or light
dinner.
1. To prepare vinaigrette: Whisk together the garlic, mustard, salt, pepper and
lemon juice. Drizzle in oil, whisking constantly. Reserve.
2. Prepare olive puree: Place ingredients in a food processor; pulse on and off
until nearly smooth. Use a spatula to scrape down sides of the bowl.
Reserve.
3. Toss together the lettuce, cucumber tomatoes, red pepper, scallions, cheese
parsley, mint and vinaigrette. Set aside.
4. Cut 1 inch off the top of each pita. Open PITAS and the spread insides of
each with 1 teaspoon of the olive puree. Fill each with 3/4 cup of the salad.
(Olive puree yields Just over 1/3 cup.