Ingredients for Greek Fit For The Gods Salad With Spicy Cucumber Dressing
- Pita Bread Rounds
- 1 teaspoon paprika
- Dried Thyme
- Dried Oregano
- 1/4 teaspoon ground cinnamon
- 2 cups chopped tomatoes
- Seedless Cucumber
- Red Onion
- Celery Ribs
- Red Bell Peppers
- Flat Leaf Parsley
- Salt and pepper to taste
- Fresh Ground Pepper
- Plain Yogurt
- Ground Cumin
- Garlic Clove
- Lemon, Juice Of
- 1/2 teaspoon Tabasco sauce (or more, to taste)
- Extra Virgin Olive Oil
- 1/2 cup crumbled feta cheese
- Pepperoncini Peppers
- Kalamata Olive
- Grape Leaves
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How to Make Greek Fit For The Gods Salad With Spicy Cucumber Dressing
- Preheat oven to 400°F (200°C).
- Cut the pitas in half horizontally to create 4 pita halves. Then cut each half in half again creating 8 pita halves.
- Lay the pita halves on a baking sheet, cut sides up.
- In a small bowl, combine the paprika, thyme, oregano, and cinnamon.
- Sprinkle the spice mixture evenly over the pita halves.
- Bake for 4-5 minutes, or until golden brown and crispy.
- Remove from oven and tear into irregular pieces, resembling tortilla chips. Set aside.
- In a large bowl, combine the tomatoes, half of the cucumber (roughly chopped), red onion, celery, bell pepper, and parsley. Season with salt and pepper to taste.
- In a food processor, combine the remaining cucumber (roughly chopped), Greek yogurt, cumin, minced garlic, lemon juice, Tabasco sauce, and a pinch of salt.
- With the food processor running, slowly drizzle in the olive oil until a smooth dressing forms.
- Taste and adjust seasonings as needed. Add more Tabasco for extra heat, or more lemon juice for extra tang.
- Add the pita crisps to the salad.
- Pour the dressing over the salad and toss gently to combine.
- Top with crumbled feta cheese, sliced pepperoncini, and Kalamata olives.
- Serve immediately, with stuffed grape leaves on the side (optional).
Nutrition Information (Approximate per serving)
Sodium
149 g
Sugar
76g
Fat
83g
Carbs
21g
