Greek Salad with Pita Points

Haven’t had time to do much cooking lately. This one is a non-cooking recipe, very quick and easy. It’s really best with fresh-made hummus, and we have a good recipe for that, but making it takes this out of the quick and easy category, and we usually rely on prepackaged hummus from the deli section of our supermarket. I’m not listing amounts on any of the ingredients, as it’s all to taste, like an antipasta salad.

GREEK SALAD WITH PITA POINTS

Romaine lettuce leaves
Fresh baby spinach leaves
Hummus
Pita bread (we use whole-wheat)
Stuffed grape leaves
Greek black olives (and a few other kinds for variety)
Crumbled feta cheese (low-fat is fine)
Balsamic vinegar
That’s the Greek part, you can also use whatever other items you like on your salads, such as
Cherry tomatoes
Bite-size carrots
Red bell pepper pieces
Marinated artichoke heart quarters
Grapes
Strawberries
Walnuts

On a large dinner plate make a bed of Romaine lettuce and spinach leaves. Put several heaping tablespoons of hummus in a pile in the center. Lay out your garnishes on the rest of the lettuce. Sprinkle with feta and balsamic vinegar, to taste.

Cut a whole pita round into eight triangular sections. Toast for about 3 minutes, until crisp but not burned. Place pita points around outside of dish and serve.

Use the pita points as scoops for the hummus, and a knife and fork for the rest.

3 thoughts on “Greek Salad with Pita Points

  1. Ori

    Scooping involves sticking the pita below the hummus and lifting. It just feels …wrong. 😀
    Traditionally (well, in Israel, where hummus is very popular) you use the pita in a circular “wiping” motion.

  2. Marshall

    Ori speaks the truth. “wiping” is the Lebanese way as well.
    But then again, Todd’s using GREEK pitas which are easily 4 times as thick and not nearly as elastic as the Lebanese pita, so his technique might be precipitated by the bread. Its been so long since I had a greek pita with hummus I can’t rightly remember.

    Todd, I recommend you try some other pitas. The trick with the thin ones (like the Lebanese ones) Is to tear them roughly into squares and fold in 2 of the corners and then the joining side to create a very shallow spoon like thingy…then as Ori suggests you wipe the top of the hummus, pinching into it as you do…It takes some practice, but if you master thus you can use the same technique on Foul or Kibbe (raw meat with bulgar wheat and onions–grind it yourself unless you KNOW the butcher) or Lebne (thickened yogurt) any “soft-serve” food.

    ahh food… YUM!

  3. Todd Post author

    Thanks for the input, guys. We only have two brands of pita available here, and both are pretty thick. Perhaps I’ll see some others when we travel.

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