This recipe comes from Heidi Krahling of Insalata’s restaurant in San Anselmo, CA. It is a healthy and tasteful Sunday night supper dish.
Ingredients
- 4-1/2 cups cherry tomatoes, diced
- 4-1/2 cups cucumber, diced
- 1-1/2 cups red onions, thinly sliced
- 1 cup cilantro, chopped lightly packed
- 1 cup fresh mint, chopped, lightly packed
- 18 hearts of Romaine lettuce, roughly chopped
- toasted pita bread, broken into pieces
- crumbled feta cheese
- Kalamata olives, pitted
- 1-1/2 Tbs. garlic, chopped, sauteed briefly
- 1-1/2 cups lemon juice
- 1/2 cup rice vinegar
- 1 tsp. sugar
- 1 tsp. cumin seed, toasted and ground
- 2-3/4 cups olive oil
- 3/4 cups extra virgin olive oil
- coarse salt and freshly ground black pepper to taste
Directions
Add salad ingredients to a large bowl and toss to combine. Mix vinaigrette ingredients together and use to dress salad.
Copyright © Mary S. Risley
(Recipe from Heidi Krahling of INSALATA’S in San Anselmo.)
Serves 24.