Greek Dinner Salad Recipe

Greek Dinner Salad

Servings: 6 (serving size: 2 cups salad and 8 pita wedges)

Ingredients:

  • 1/4 cup coarsely chopped fresh parsley
  • 3 tablespoons coarsely chopped fresh dill
  • 1 tablespoon extravirgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon dried oregano
  • 6 cups shredded Romaine lettuce
  • 3 cups diced tomato
  • 1 cup thinly sliced red onion
  • 3/4 cup (3 ounces) crumbled feta cheese
  • 1 tablespoon capers
  • 1 cucumber, peeled, quartered lengthwise, and thinly sliced
  • 1 (19-ounce) can chickpeas, drained and rinsed
  • 6 (6-inch) whole wheat pitas, each cut into 8 wedges

Procedure:

  1. Combine first 5 ingredients in a large bowl; stir with a whisk.
  2. Add lettuce and the next 6 ingredients (lettuce through chickpeas); toss well.
  3. Serve with pita wedges

Greek-Style Scampi Recipe

Greek-Style Scampi

Servings: 4

Ingredients:

  • 6 ounces uncooked angel hair pasta
  • 1 teaspoon olive oil
  • 1/2 cup chopped green bell pepper
  • 2 teaspoons bottled minced garlic
  • 1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano, undrained
  • 1/8 teaspoon black pepper
  • 1 pound peeled and deveined medium shrimp
  • 1/8 teaspoon ground red pepper
  • 6 tablespoons (about 1 1/2 ounces) crumbled feta cheese

Procedure:

  1. Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.
  2. Heat oil in a large nonstick skillet over medium-high heat.
  3. Add green bell pepper to pan; sauté 1 minute.
  4. Add garlic and tomatoes; cook 1 minute.
  5. Add black pepper and shrimp; cover and cook 3 minutes or until shrimp are done.
  6. Stir in red pepper; remove from heat.
  7. Place 1 cup pasta on each of 4 plates.
  8. Top each serving with 1 cup shrimp mixture and 1 1/2 tablespoons cheese.
  9. Serve

Chicken Souvlaki Recipe

Chicken Souvlaki

Servings: 4 (serving size: 2 stuffed pita halves)

Ingredients:

  • 1/2 cup (2 ounces) crumbled feta cheese
  • 1/2 cup plain Greek-style yogurt
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon extravirgin olive oil, divided
  • 1 1/4 teaspoons bottled minced garlic, divided
  • 1/2 teaspoon dried oregano
  • 2 cups sliced roasted skinless, boneless chicken breast
  • 4 (6-inch) pitas, cut in half
  • 1 cup shredded iceberg lettuce
  • 1/2 cup chopped peeled cucumber
  • 1/2 cup chopped plum tomato
  • 1/4 cup thinly sliced red onion

Procedure:

  1. Combine feta cheese, yogurt, dill, 1 teaspoon oil, and 1/4 teaspoon garlic in a small bowl, stirring well.
  2. Heat remaining 2 teaspoons olive oil in a large skillet over medium-high heat.
  3. Add remaining 1 teaspoon garlic and oregano to pan, and sauté for 20 seconds.
  4. Add chicken, and cook for 2 minutes or until thoroughly heated.
  5. Place 1/4 cup chicken mixture in each pita half, and top with 2 tablespoons yogurt mixture, 2 tablespoons shredded lettuce, 1 tablespoon cucumber, and 1 tablespoon tomato.
  6. Divide onion evenly among pitas. Enjoy