love.life.eat
a relentless pursuit of the perfect home + dish
greek salad on toasted whole wheat pita
Believe me when I say that I’m on the virtuous comeback tour. We’re going to forget the gourmet pizzas, angus cheeseburgers and numerous chocolate confections of last month and a woman is ready to start anew. While last month was the food massacre, this month will be all about regeneration. In short, I MISS KALE {cue heartbreaking song: while my guitar gently weeps}.
So after my workout buddy, Paula, berated me for spin addiction, I joined her in a new Equinox class called “Stacked.” Essentially, it’s 45 minutes of high-interval training where you perform six exercises and stack them on top of one another, with 30-second breaks in between. What started out as squats with a body bar ending with me moving through six strenuous exercise with no breaks. Although I was shades better than my normal fat kid in gym class routine, I’ve realized that I seriously need to mix in strength training on the regular.
When I got home I proceeded to shovel this salad in my mouth and now I’m lying on my couch watching horror movies. Life is GOOD, people.
INGREDIENTS: Recipe courtesy of Blue Apron*
1 small cucumber
1 red bell pepper
1 green Cubanelle pepper
1 head romaine lettuce
6-12 Kalamata olives
2 whole wheat pitas, cut into triangles
1 bunch fresh oregano (enough for 2-3 tbsp)
1 shallot
1 clove garlic
2 tbsp red wine vinegar
2-3 tbsp olive oil
4 oz feta cheese
DIRECTIONS
First, pre-heat your oven to 400F. It’s time to get your mise en place, kids. Peel the cucumber, de-seed it with a spoon, and chop into cubes. Chop the peppers until they’re approximately the same size as the cucumbers. Wash, dry, and rough chop the romaine lettuce and add it to a large bowl. Pit and chop the olives, and guess what? Chop the oregano. Slice the shallot in half, and fine dice one half and slice half-moons with the other. Peel, smash and chop the garlic. In a small bowl, add the red wine vinegar, finely diced shallots and garlic. Set all your goodies aside.
Spread out your pita triangles on a baking sheet and coat them lightly with olive oil. Season with salt + pepper. Bake in the oven for 5 minutes, or until the chips are a golden brown.
While your chips are chipping away {sorry, I couldn’t resist!}, whisk in two-three tablespoons of olive oil to the red wine vinegar mixture. Set aside.
Now assemble your salad by adding all the ingredients and half the feta cheese. This can serve 2 quite well, and 4 as a side dish. I actually broke apart my chips and added them to the salad, much like a fatoosh, instead of having them sit on the side as the recipe calls.
*I’m absolutely in no way, shape or form remunerated for gushing over Blue Apron. I subscribe to their weekly service and I’m a true brand evangelist.
o, o, o does that looks delicious! My mouth is actually watering.
It was yummy, Christina! You should definitely make it.
This is possibly my favorite meal on the planet! Looks so amazing! YUM!
WOW, THANKS!
Hope you enjoy, Kelsey.