J’s Pitaria House Salad

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I love salads, all kinds, from sweet to savory. I like simple chopped salads, I like lettuce-free vegetable salads. I also quite enjoy Greek and other Mediterranean-type salads, so when I spotted this one in a recent issue of the St. Louis Post-Dispatch, I had to make it. It is refreshing, crunchy, and loaded with flavor and nutrition. I served mine in a clear bowl so all of the pretty layers could be seen. I also emulsified my vinegar and oil in a Ninja personal blender, adding salt, pepper, and a smidge of prepared yellow mustard. If during these gray days of winter, like me, you’re dreaming of a getaway cruise down the Mediterranean, your face warmed by the sun, make this salad. Even though you’re not there visiting, at least you can savor the flavor.

J’s Pitaria House Salad

From J. Pitaria Mediterranean Restaurant

Yield: 1 large serving (2 smaller servings)

1 medium, ripe Roma tomato

½ large red bell pepper

1/3 of a 10- or 12-inch English cucumber

½ small red onion, 2-inches or less in diameter

¼ c. feta crumbles

1/3 c. fresh chopped parsley

2 to T. extra virgin olive oil

1/6 of a large lemon, seeded, cut lengthwise into a wedge

Wash and core, then cut the tomato into 3/8-inch cubed pieces. Place in the bottom of the serving bowl.

Cut the bell pepper in half lengthwise, remove seeds and ribs, and then dice into ½-inch square pieces. Cover the chopped tomatoes with pepper pieces.

Cut the English cucumber into quarters and then into 3/8-inch pieces. Spread evenly over the peppers.

 

Cut the red onion into chunky pieces, about 3/8-inch. Layer on top of the cucumbers. Scatter the feta cheese over all.

Trim the woody stems from the parsley bunch, then finely chop leaves and fine stems. Place a mound in the center of the salad.

 Drizzle extra virgin olive oil over all. Add the lemon wedge to the bowl and serve.