Greek Salad with Zucchini and Tomatoes
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- Prep Time 20 minutes
- Total Time 45 minutes
- Yield Serves 4
Ingredients
- 3 medium zucchini (about 8 ounces each), halved lengthwise and sliced 1 inch thick crosswise
- 2 pints (about 4 cups) grape tomatoes
- 1 tablespoon dried dill
- 3 tablespoons olive oil
- Coarse salt and ground pepper
- 2 (6-inch) pita breads, split horizontally
- 2 tablespoons red-wine vinegar
- 2 romaine-lettuce hearts (12 to 14 ounces total), cut into 1-inch pieces
- 4 ounces feta cheese
- 1/4 cup Kalamata olives, pitted
Directions
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Heat broiler. If using a broiler-proof rimmed baking sheet, set rack 4 inches from heat; if using a broiler pan, set rack so that top of pan is 4 inches from heat. On sheet (or pan), toss zucchini and tomatoes with dill, 1 tablespoon oil, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Broil until tender and slightly charred, 20 to 25 minutes; transfer to a plate to cool. Wipe sheet (or pan) clean with a paper towel.
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Place split pitas on sheet (or pan); broil until lightly browned, 1 to 3 minutes per side (watch closely). Cool, then break into small pieces.
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In a small jar or bowl, combine vinegar and remaining 2 tablespoons oil with 1/2 teaspoon salt and 1/8 teaspoon pepper; shake or whisk until combined and thickened.
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Divide lettuce, zucchini mixture, pita pieces, feta, and olives among serving plates; drizzle with dressing as desired.
Cook's Note
Romaine-lettuce hearts (also called hearts of romaine) are often sold in packages of three in the produce section.
A real Greek salad (the way its made in Greece) has no lettuce - just cucumbers, tomatoes, onion, olives and feta, known as a peasant salad. I never thought of introducing cooked veggies, but I bet it would be yummy to broil (or even better grill) and then toss everything together. I can't wait to try this - Thanks for the inspiration!!!