Ingredients

Greek Salad

• 10 ounces (approximately 2 medium or 3 small heads) chopped romaine lettuce
• 1 pint or handful of quartered cherry tomatoes
• 1 medium cucumber, seeded and chopped
• 1 yellow or orange (as per your choice) bell pepper
• ½ medium sized red onion, chopped finely
• ½ a cup of freshly chopped parsley
• ½ a cup pitted and halved Kalamata olives
• 6 ounces of sliced feta cheese

Greek Vinaigrette

• ½ cup sunflower oil or extra-virgin olive oil
• ¼ cup red wine vinegar
• 2 medium sized garlic cloves, pressed and minced
• 2 teaspoons dried oregano
• 1 teaspoon honey
• ½ teaspoon salt
• Pinch of red pepper flakes

Method

• To make the salad, use a large bowl to combine the romaine lettuce, cherry tomatoes, cucumber, bell peppers, onion, fresh parsley, olives and the creamy feta. Toss these ingredients together and set it aside to prepare the Greek vinaigrette.
• For the vinaigrette, combine the ingredients in the recipe list with the sunflower oil in a measuring cup. Whisk or stir until the ingredients are well blend. Add more vinegar or honey to tame the dressing, as per your taste.
• If you are serving this bowl of salad immediately, drizzle the dressing generously to coat the salad and slowly toss to combine all the flavors.

Notes

You can always add elements to this salad recipe as you wish. Chickpeas transform this salad to a complete meal. All you have to do is add 1 ½ cups of either cooked or canned chickpeas at the first step of this recipe. The options are not limited to just chickpeas, and that’s the beauty of this recipe. This salad can be customized as per your choice of taste.

Ingredients

• 200 grams Macaroni
• 2 tablespoons Sunflower Oil
• 1 Onion, sliced
• 4-5 Garlic Cloves, peeled
• 2 large Carrots, peeled and diced
• 3 large Tomatoes, diced
• 1 teaspoon dried Oregano
• 1/2 cup Milk
• Salt to taste
• Cheese for topping

For the dough

• 2 cups Whole Wheat Flour or Atta
• 1/2 teaspoon Salt
• Approx 1 cup Water

For the Filling

• 1 teaspoon Sunflower Oil
• 1 teaspoon Ginger paste
• 2 Green Chilies, finely chopped
• 1 Boiled Potato, peeled and mashed
• 1 cup crumbled Paneer
• 1/2 teaspoon Turmeric Powder
• 1 teaspoon Coriander Powder
• Salt to taste