The classic Greek salad gets an Indian touch with our own paneer, coriander and curry powder.
Prep Time15 minutesmins
Cook Time2 minutesmins
Total Time17 minutesmins
Method: Mixing
Course: Salads
Servings: 3People
Ingredients
Ingredients for Salad:
3cupsromaine lettuce(chopped or any salad greens)
½cupcarrots(sliced)
½cupcucumber(sliced)
½cuptomato(cubed)
½cupred onion(julienned, 1 small onion)
½cupblack olives(sliced)
½cupchickpeas(cooked)
¼cupcoriander(finely chopped)
½-3/4cuppaneer(cubed/crumbled)
Ingredients for Dressing:
2tablespoonsolive oil(extra-virgin)
2tablespoonsflax seed oil
1tablespoonbalsamic vinegar
1tablespoonlemon juice
1clovegarlic(minced)
⅛teaspoonturmeric(ground, optional)
¼teaspooncurry powder
1pinchsugar
0.5teaspoonsalt and pepper(to taste)
Instructions
Toss together all the ingredients listed for the salad in a large bowl.
In a small bowl, whisk together the dressing ingredients until it all comes together.
Pour the dressing over the salad and toss well. Eat it as it is or fill it in pita pockets and top it with some plain yogurt and finely chopped mint leaves.
Notes
The measurements suggested is just an estimate. Increase or decrease the quantity to suit your taste. All vegetables are cut into chunks for a Greek salad, but we prefer slightly thinner slices. So that's your choice too.
Finely chopped parsley is used in original Greek salad which I have substituted with coriander to give it an Indian flavor. We love coriander. So I'm pretty generous. I would have easily used about ½ cup. But for some Westerners, the flavor of coriander can be quite pungent. Experiment with it if you are not sure.
The same holds good for curry powder too. I used more than the ¼ teaspoon I have mentioned in the recipe.
Feta cheese is usually crumbled for Greek salad. Paneer also can be crumbled likewise. I chose to use cube it instead because my husband is not a big paneer fan. With cubes he can easily pick it out of his salad. Use extra-firm tofu instead of Paneer if you want to make it vegan Greek salad.
Red wine vinegar can be used instead of balsamic vinegar. You could use all olive oil instead of flaxseed oil.
Turmeric is purely optional. As I have mentioned in the beets-peanut salad recipe, I have started using it like salt.