Saturday, May 7, 2011

Greek Friday!

With our bounty of cucumbers, Greek salad naturally came to mind. We marinated boneless, skinless chicken breasts in a Greek inspired concoction and grilled them for our salad. To supplement the salad and to use more cucumbers, I made tzatziki sauce for zucchini fritters. We love this vegetarian dish from Cook's Illustrated and make it a part of my regular menu planning rotation.



Greek Vinaigrette (adapted from Cook's Illustrated)
6 tbsp olive oil
3 tbsp red wine vinegar
1 1/2 tsp fresh lemon juice
1 tsp dried oregano or 2 tsp fresh oregano
1/2 tsp salt
1/8 tsp black pepper
1 garlic clove, minced

Whisk ingredients together until well combined.

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