RSS

Category Archives: Salads

Tabbouleh and Feta Pita Sandwich

Tabbouleh and Feta Pita Sandwich


To me, Tzatziki sauce is just about the best sauce mankind ever created!! I could “bathe in that sauce” (to quote Gilmore Girls) ;). 

If you are in the mood for a meditterean flare then you’ll love this meal. You can eat this in a pita as a sandwich or use the tabbouleh as a side salad (warm or cold). With some grilled salmon fillets or kabobs….

Enjoy!

TZATZIKI SAUCE

1 cup greek yogurt

1/2 chopped & partially peeled cucumber (seeds removed)

1/2 tbsp grated red onion

1 tbsp chopped fresh mint

1/2 tbsp chopped fresh dill

juice from half lemon

1 tbsp olive oil

salt to taste

In a small bowl add greek yogurt, chopped cucumber, grated red onion, chopped fresh mint, chopped fresh dill, the juice from half lemon, 1 tbsp olive oil and salt. If the sauce is too thick, add 1/2 tbsp of water at a time until desired thinness is reached.

THE TABBOULEH

1 cup cooked couscous

2 tbsp chopped scallions

1 bunch parsley, finely chopped

2 tbsp chopped mint

2 tbsp chopped tomato

The other 1/2 of the cucumber – partially peeled and chopped (seeds removed)

1/2 tbsp olive oil

juice from 1/2 – 1 whole lemon (depending on how you like it!)

I also add 1 can of chickpeas (garbanzo beans) – but this is totally optional

Add couscous , scallions, parsley, mint, tomato, cucumber, olive oil and lemon juice (starting with half a lemon) & chickpeas to a small bowl and mix.

Salt to taste.

let it rest for at least 30 minutes before serving so the flavors will have a chance to blend. 

THE SANDWICH

1 pita (cut in half)

2 tbsp tzatziki,

1/4 cup romaine lettuce

2 tbsp halved cherry tomatoes

1/2 tbsp chopped red onion

2 tbsp tabbouleh 

1-2 tbsp feta cheese (or you can use Goat cheese)

a few mint leaves

a few parsley leaves

a few sprigs of dill

Heat the pita until it’s soft. Add tzatziki to the center (I like to spread it all on the inside of the pita covering every surface – mmmm) and top with lettuce, cherry tomatoes, red onion, tabbouleh, feta cheese, mint, parsley, and dill, then more tzatziki sauce on top :).  Serve immediately.

 If you have left over Tabbouleh, it is good the next day as a cold salad to go with your meal…topped with a little TZATZIKI Sauce, of course!! 

 

Tags: , , , ,

Pickle Pasta Salad

Pickle Pasta Salad

I love salads of all kinds and am always looking for creative, new ways to make salad. I love pickles and always put pickles (dill or sweet) in my pasta salads and in my potato salads. So, when I saw this salad I had to give it a try – it is yummy!! Enjoy!

Ingredients:

1/2 lb dry pasta (about 3 cups) – you can use shells, elbow, corkscrew or whatever pasta you think will work for this…

3/4 cup sliced dill pickles

2/3 cup cheddar cheese, diced

3 tablespoons finely diced white onion

2 tablespoons fresh dill

1/2 cup pickle juice

Dressing:

1/3 – 2/3 cup mayonnaise – depending on how thick you like your dressing

1/3 cup sour cream

1/8 tsp cayenne pepper

4 tablespoons pickle juice

salt & pepper to taste

I didn’t have any onions so I added a stalk of finely chopped celery instead and just added onion powder to my dressing 


Add pasta to boiling water and cook al dente. Run under cold water to stop cooking.



Toss cold pasta with about ½ cup of pickle juice and set aside for about 5 minutes. Drain & discard pickle juice.


Combine all dressing ingredients in a small bowl and mix well.


Toss all ingredients in a large bowl. 

– I didn’t have enough cheddar so I also added what cheese I did have (don’t be afraid to experiment 🙂 


Refrigerate at least 1 hour before serving


Serve as a side with your favorite meat or sandwiches – I’m serving mine today with Salmon fillets. 

 
Leave a comment

Posted by on September 18, 2016 in Pasta, Salads, vegetarian, Yummy

 

Tags: , , , ,