Mediterranean Warm Salad
Hearty vegetable salad for winters, from Mediterranean region.
Servings: 2 servings
Ingredients
- Onion Red - 1 small thinly sliced
- Zucchini - 1 small washed and cut into thin half moons
- Bell peppers colored - 5, cut into thin discs
- Cherry Tomatoes - 1/4 cup halved
- Black olives - 10 sliced
- Tomatoes sun dried - 3 slices, cut into small pieces, optional
- Feta cheese - 1/4 cup crumbled
- Salad Greens - 2 handful. I used a mix of baby chard baby kale and baby spinach.
- Pine nuts - 2 tsp optional
- Cranberry dry - 2 tsp optional
Oils & Spices
- Olive Oil - 1/2 tbsp
- Balsamic Vinegar - 1/2 tbsp
- Oregano dry - 1/2 tsp
- Sumac - 1/2 tsp. See notes for substitute
- Salt and black pepper powder to taste
- Red chili flakes optional to add more kick
Instructions
- Wash the baby greens and dry completely. Divide them in 2 salad plates/bowls.
- Take a heavy pan and heat 1/2 tbsp. olive oil in it. Once hot, reduce the heat to medium and add onions to it. Cover and cook for 2 minutes till it becomes soft. Now cook for 1 more minute uncovered and brown lightly.
- Add zucchini slices and bell peppers. Toss them and cook for another 3 minutes till the zucchini is slightly cooked. Add oregano, salt and black pepper. Toss well.
- Add cherry tomatoes, balsamic vinegar and sun dried tomatoes. Toss well on high heat for few seconds and turn off the heat. Sprinkle Sumac and toss again.
- Divide the warm vegetables in 2 equal parts on greens in the bowl.
- Sprinkle with dried cranberries, toasted pine nuts, feta cheese and sliced olives.
- You may either crush the pita chips on top or serve on the side.
- This is a great stuffing for Pita Pockets as well.
- Enjoy a Mediterranean warm salad.
Notes
In case you can't find sumac, use lemon juice. Sumac is a berry found in Mediterranean region.