GREEK STYLE SALAD
This Greek Style Salad is not the traditional Greek Salad, as I took the liberty of adding cooked chickpeas, pomegranate and lettuce leaves. To go with it I made some Greek Yogurt Salad Dressing as yogurt has a cooling effect and is ideal for hot summer days.
Ingredients
FOR THE SALAD
- 1 cup boiled chickpeas
- 1 cup diced cucumber
- 10 baby tomatoes halved
- ¼ cup onion diced
- ½ cup feta cubes or crumbled
- ¼ cup pomegranate arils
- ¼ cup sliced olives of your choice
- 2 tbsp pinenuts or any nuts of your choice lightly roasted
- some lettuce leaves
- 10 -12 fresh mint leaves or any fresh herb of your choice
FOR GREEK YOGURT SALAD DRESSING
- 1 cup Greek yogurt
- 1-2 tbsp lemon juice
- 2 tbsp olive oil
- 6-8 fresh mint leaves chopped
- ½ tsp salt
- ¼ tsp pepper powder
Instructions
PREPARATION OF THE SALAD
- Tear the lettuce leaves into bite size pieces.
- Mix all the ingredients for the salad in a bowl.
PREPARATION OF THE GREEK YOGURT SALAD DRESSING
- Mix all the ingredients in a bowl.
- Keep the dressing in the fridge to allow it to cool.
TO SERVE
- Mix the salad and dressing. Serve immediately.
- Or serve the salad with the dressing on the side.
Notes
Add a fruit of your choice, like grapes, pomelo, berries etc.
Add nuts of your choice instead of pine nuts.
If you don't get Greek yogurt, then use plain yogurt. Strain in a cheesecloth to remove excess water (whey).
If you use small lemons that are available in India or Kenya, use less of the lemon juice as its more sour than the big Meyer or Sorrento type lemons.
This salad makes a great party or picnic salad.
Add nuts of your choice instead of pine nuts.
If you don't get Greek yogurt, then use plain yogurt. Strain in a cheesecloth to remove excess water (whey).
If you use small lemons that are available in India or Kenya, use less of the lemon juice as its more sour than the big Meyer or Sorrento type lemons.
This salad makes a great party or picnic salad.