Do you experience a big gravitational pull towards salads that happens every January?
Eating salads as a main meal isn’t something we do as often as we probably should. And when we do it comes in waves. Maybe we’ll make it a whole month having a salad night once a week and then all of a sudden you’d be hard pressed to find lettuce in the fridge.
This Greek Salad is one that we made in the beginning of the year. There were a good deal of moving parts but it still came together quickly and easily. While homemade pita chips are baking in the oven, the rest of the dish can come together. And don’t forget to let your meat rest before slicing it, allowing you the perfect amount of time to pull together the dressing.
To use up the leftovers, I stuffed everything inside a pita pocket as a perfect lunch.
- 1 1/2 lb sirloin steak
- 3 tbsp olive oil, plus more for brushing pita
- 4 pitas
- red pepper flakes
- dried oregano
- 1 C Greek yogurt
- 1/2 C crumbled Feta cheese
- 1/2 tsp minced garlic
- 1/2 tsp cumin
- juice of 2 lemons, divided use
- 2 hearts of romaine, chopped
- 6 plum tomatoes, chopped
- 1/2 cucumber, chopped
- 1 small red onion, diced
- 1 bell pepper, chopped
- 1 C loosely packed fresh parsley
- Preheat oven to 400 degrees F.
- Rub 1 tbsp olive oil over the steak and season both sides with S+P. Grill 3-4 minutes on each side, or until desired temperature is reached. Allow meat to rest 10 minutes. Thinly slice.
- Tear pitas and place on a baking sheet, brush with a little olive oil and sprinkle with salt, oregano, and pepper flakes. Bake 10-12 minutes, or until crispy but not burnt.
- Put the yogurt, Feta, garlic, cumin, and juice of 1 lemon in a food processor. Process until smooth and a pour-able consistency is reached. Add a little water if needed.
- In a large bowl, toss the lettuce with the juice of 1 lemon and the remaining 2 tbsp olive oil. Season to taste with S+P.
- Assemble the salad: Top lettuce with pita, veggies, dressing and parsley, and meat.
*This recipe is adapted from Rachael Ray’s Look + Cook*
Today is the first day of #HotSummerEats, a blogging event headed up by Camilla of Culinary Adventures with Camilla. To kick off the week I went in a Mexican direction – it is Mexican Monday after all!
My favorite thing about summer produce is the fresh corn on the cob. I pretty much only make it one way but have always been intrigued by the Mexican Corn on the Cob you see from street vendors. But I imagine it to be super messy. Lately I’ve been seeing a lot of plays on this favorite snack by taking the corn off the cob and turning it into a side dish. I jumped on the bandwagon and I’m so glad I did! We loved this corn salad and used in on tostadas and in tacos.
To add a little punch of flavor to the salad I used the spice blend Island Thyme from Caribeque. To say we like this blend would be a big understatement. Twice now I have sprinkled it on pork chops for a quick weeknight dinner, even serving it to guests who enjoyed it as much as we did. I’ve even used it compensate for taco seasoning when I’d used up the last of my supply and needed a couple tablespoons more. My little man liked the corn salad (he picked out the corn and wouldn’t touch the Feta) and he’s gobbled up the pork seasoned with Island Thyme, too!
Mexican Corn Salad
- Heat olive oil in a cast iron skillet over medium-high heat. Add the thawed corn and allow corn to char about 5 minutes – don’t stir too often but don’t let the corn burn.
- In a bowl whisk together the mayo, cilantro paste, garlic paste, lime juice, and Island Thyme seasoning.
- Add the corn, onion, and jalapeno. Mix until combined. Gently fold in the Feta.
*This recipe is modified from Danielle at http://www.mostlyfoodandcrafts.com/2015/05/mexican-street-corn-salad.html* (Wow, I just realized Danielle is one of the #HotSummerEats bloggers! Too funny.)
Don’t forget to enter our giveaway and be sure to check out the other bloggers who posted more summertime recipes today:
Thank you to #HotSummerEats sponsors BenBella Vegan, Caribeque, Casabella, Gourmet Garden, Intensity Academy, Not Ketchup, Out of the Weeds, Pirate Jonny’s, Quirk Books, Spicely Organics, T.Lish , and Voodoo Chef for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for#HotSummerEats without additional compensation. All opinions are my own.