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THE GREEK LAYERED SALAD

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Now then: my previous post was about Crazy Feta, which is absurdly good by itself. But it is a key component of a salad they probably don’t actually make in Greece, but maybe that’s because it hadn’t occurred to them. They have lamb roasting on a spit, stuffed grape leaves, feta, ouzo, spanakopita – what else do you need?

Once more, the credit goes to Jessica at How Sweet it Is for coming up with this amazing combination. She says it’s a dip that could be used on chips or in wraps or sandwiches, but I served it as a salad, a messy messy layered salad.  I varied mine a bit from hers. I would expect anyone to vary their versions too.

Once you have the components made and/or bought, it’s just layering in a bowl.    You could also arrange it on a giant platter like those layered Mexican dips and surround with bread and pita chips.

Things you will need to either make yourself or purchase already made:

The aforementioned Crazy Feta.

Hummus.

Tzatziki.

Okay, got your dips made? Putting this together is fun.

LAYERED GREEK SALAD

  • 1 1/2 cups tzatziki
  • 1 can (about 15 ounces) pitted Kalamata olives
  • 1 1/2 cups hummus
  • 1 can (about 15 ounces) artichoke hearts or artichoke bottoms in water
  • Crazy Feta
  • 1 zucchini, chopped
  • 1/2 cup roasted bell peppers
  • 1 large delicious ripe tomato, chopped
  • 1 cucumber, peeled, seeded, chopped
  • 1/4 cup minced sweet red onion
  • sumac 
  • za’atar

In a deep clear bowl, layer in this order:

tzatziki on the bottom of the bowl (drain off excess liquid)

drained, chopped olives

hummus

001

Drained and chopped artichoke hearts

Crazy Feta

Chopped zucchini

Roasted bell peppers (these were yellow)

003

Chopped tomatoes

Chopped cucumber

Minced onions

Sumac

Za’taar

006

Cover and refrigerate up to eight hours. Drain off any excess liquid that may accumulate.

This served 10 people as a salad as part of a dinner. There was about 2 cups left over, which we smeared on sourdough bread the next day.  If served as a dip, this would probably serve 15-20 people.

A few notes:

  • I made hummus from one can of garbanzos and one can of cannellini beans, sesame oil, lemon, garlic, and plenty of cilantro. Not traditional but I liked it better than garbanzos alone.
  • A block of plain feta can be crumbled and used in place of the Crazy Feta.
  • If you are fortunate enough to live near a Middle Eastern market, you can get the sumac and za’atar there. I bought mine at The Spice Shop.  Penzey’s also sells them (I can highly recommend Penzey’s spices and service) as well as probably plenty of other outlets. They are not absolutely essential here, but I wanted to add something extra to the tomatoes & cucumbers without salting them (which would cause them to get watery).  If these spices are too exotic, sprinkle the tomatoes with pepper and oregano.
  • Trader Joe’s carries both pitted Kalamata olives and artichoke hearts in water, as well as tzatziki, hummus,  and feta.

Now go forth and make this.

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One response »

  1. Pingback: IRAQI SPICE-RUBBED CHICKEN | Eggs In Hell

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