Greek Salad (with griddled oregano pittas)

The sun sure is shining at the moment and summer is in full swing! I am loving my lunch breaks sat in the sunshine and the long warm summer evenings after work. I am not going to complain about this beautiful weather but it is certainly not the type of weather where you want to be standing over a load of hot pans! 

Greek salad is known around the world and anyone who has had the chance to eat this in Greece will know that when it is done properly it is truly amazing! It is not just about throwing in a few bits of feta and some olives with a bit of lettuce. It is all about the dressing! Plus, it is about keeping things simple and like Italian cooking, using only the very best of ingredients. And keeping it fresh!

I use a simple oregano dressing. Just wait until you get the bottom of the bowl and you can scoop up all the leftover juices with the pittas. The griddled pittas give off a real BBQ taste to them.

This is a perfect recipe for a light summer supper. It is also a perfect side dish for a BBQ in this beautiful weather.

Ingredients: serves 2 large bowls

2 large handfuls of romaine lettuce (roughly chopped)

Half a cucumber (medium/ thick slices)

Handful of cherry tomatoes (cut in half)

2 medium/ large tomatoes (roughly diced)

1 red onion (peeled and sliced)

Handful of green olives (you can also add some black olives)

3 tbpsn olive oil

2 tspn red wine vinegar

1 tbpsn dried oregano

Juice of half a lemon

Half a block of feta cheese (cut into cubes)

Ground black pepper

For the griddled pittas:

3 or 4 pitta breads

1 tbpsn dried oregano

1 tbpsn olive oil

• Add the lettuce, tomatoes, cherry tomatoes, onions, cucumber, feta and olives to a large mixing bowl. Pour in the olive oil, red wine vinegar and lemon juice. Add the black pepper and dried oregano and toss the salad so that everything is mixed well.
• For the griddled pittas: heat a griddle pan and once hot cook the pittas on each side for around 3 minutes (you may have to do in batched depending on the side of your pan). Cut into slices and then lightly drizzle the olive oil on top. Scatter some dried oregano on top.
• Plate up the salad or transfer to a large salad bowl. Plate up the pittas and enjoy!