A delicious combination of Greek inspired dishes served on a flatbread. It is bursting with flavor and texture from both the creamy, chunky tzatziki sauce and the salty, acidic Greek dressed salad.
1 lavash(9 inches by 12 inches)
1 T olive oil
3/4 C Tzatziki Sauce
1/2 C feta cheese crumbled
Greek Salad Ingredients
1/2 C English cucumber diced
1/2 C tomato diced
1/3 C shallot or red onion sliced thin
½ C red or yellow pepper diced
1 T mint chopped
3 T Kalamata olives chopped
2 C baby romaine
1/3 C Greek salad dressing
Serves 2 or 4.
Preheat oven to 420º F. Line baking sheet with parchment paper.
Place flatbread on baking sheet and paint both sides lightly with olive oil.
Transfer to oven and bake about 2 minutes per side and remove from oven and cool.
Combine all salad ingredients except romaine and toss with dressing and set aside to marinate.
Assemble the Lavash
Place the flatbread on large serving platter.
Spread tzatziki sauce onto lavash.
Combine the marinated salad vegetables with the romaine and toss to coat. Spread the salad over the tzatziki flatbread.
Sprinkle with feta and cut the lavash into two or four pieces.
This is a favorite luncheon dish. Easy to make. My cousin also said she uses whole wheat pitas in place of the whole wheat flatbread that I use.
A traditional Greek dressing made with fresh herbs. Serve on a Greek salad or any salad, pasta, or dress a cold vegetable plate.
2 garlic cloves minced
2 t basil minced
1 T oregano minced
2 t Dijon mustard
3 T lemon juice
5 T red wine vinegar
1 t salt
1/2 t fresh ground black pepper
1/2 C extra virgin olive oil
Tools and ingredients
In a small bowl, combine together the garlic, herbs, mustard, lemon juice, vinegar, salt, and pepper.
Then slowly add the olive oil whisking until the dressing is emulsified. Transfer to salad dressing container.
I used fresh herbs and lemon from my garden for the dressing. I used about three more times fresh herbs than I would dried herbs.
1/2 C lemon juice
1/2 C olive oil
2 t garlic minced
1 T dill rough cut
2 t salt
Fresh ground pepper
4 boneless, skinless chicken breasts pounded*
3 Shitake mushrooms diced
3/4 C brined Feta crumbled
2 T dill fine chopped
1 garlic clove minced
4 T Kalmata olives chopped
1 t lemon juice
3 T olive oil
4 stuffed chicken breasts
1 T chopped dill,
Heat oven to 350º Serves 4
Place chicken breasts between two sheets of plastic wrap and pound to about 1/2 inch in thickness.
Mix marinade ingredients together in medium bowl and add the chicken. Toss the breasts in the marinade then cover with plastic wrap and refrigerate for four hours.
Add stuffing ingredients together in medium bowl and set aside.
Remove breasts from marinade and put at least 3 tablespoons or more of stuffing on each breast, fold and use toothpick to seal stuffing. Set aside remaining marinade.
Heat olive oil in oven ready skillet over high heat. Cook chicken breast 3 minutes per side. Drizzle set aside marinade on breasts. Place in oven and bake to 165º F or about 20 minutes.
Remove and cover breasts with foil. Rest for 5 minutes.
Plate chicken breasts and spoon any left over jus over the breasts and reserved dill. Serve with roasted fingerlings with a big dollop of Tzatziki sauce and a green salad.
* I pound the chicken to get a consistent thickness for cooking. You can cut a slit in the breasts and stuff but I found that the breasts have different thicknesses and can be over baked in thinner sections.
*If any stuffing is leftover I sprinkle it on the fingerlings toward end of the roasting cycle.
Chunky tzatziki sauce with dill and lemon. With 2% low fat greek yogurt, this dip is low calorie and big-flavored.
1 C Greek yogurt plain
1/2 cucumber de seeded, grated or diced*
1 garlic clove grated
2 t lemon zest
1 T lemon juice
1 T white wine vinegar
1 T dill chopped
1/2 t salt
Pepper to taste
Place double layer of paper towels in small bowl. Place yogurt on paper towels to de water for 30 minutes. At same time de water cucumbers by placing in double layer of paper towels.
Combine all ingredients in small bowl and adjust seasoning. Cover and rest for 4 hours to over night. Ready to serve with pita, vegetable sticks, topping for vegetables, fish, or chicken.
* Cucumbers can be peeled