This week's the food matters project recipe was another minimal-cook dish that was great for summer - you could make this salad completely raw if you wanted to avoid any cooking. The original recipe, chosen by Megan is Bittman's Greek "Nachos" with Feta Drizzle - a fun combination of Mexican nachos and Greek salad.
We decided to turn this recipe into a full salad by taking out the pita to avoid turning on the oven and adding bulgur (which can be soaked in cold water). To the bulgur we added a mix of vegetables, some traditional in Greek salad (tomatoes, olives, peppers), and some not (eggplant, zucchini). We topped this all with Bittman's feta drizzle with some fresh oregano.
This recipe is a quick and fun evening meal that uses all the best summer vegetables in a new way. To check out the original recipe visit Art by Megan and keep reading below to see our version.
Greek Salad
1 cup bulgur
1 cup water
1 cup diced tomatoes (if very juicy salt and drain in a strainer for 10 minutes)
3 small zucchini, cut into matchsticks
1 sweet pepper, diced
1/2 red onion, minced
1/4 Greek olives, chopped
1 large eggplant, diced
1 tbs olive oil
2 cloves garlic, minced
1 cup yogurt
1/2 cup feta cheese, finely chopped
Juice of 1/2 lemon
1 tsp fresh oregano, chopped or 2 tsp dried oregano
Salt and pepper to taste
Combine bulgur and water in large bowl and let soak, at least 2 hours, until bulgur is tender. If extra water remains, drain.
When bulgur is tender, add tomatoes, zucchini, pepper, onion, and olives.
Over medium-high heat, saute eggplant in oil until very tender. Add garlic and saute for 1 more minute. Add to bulgur mixture.
Meanwhile, mix together yogurt, feta, lemon, and oregano until smooth (or in food processor). Serve cold on the side of salad.
Season salad with salt and pepper and serve warm, at room temperature, or cold.
