Club Med Salad Recipe
Homemade Hummus, Tabouleh, Local Greens, Cucumbers, Tomatoes, Feta, Kalamata Olives, Grilled Garlic Pita Bread, Basil Pesto Vinaigrette
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Ingredients
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Hummus
Tabouleh
Salad
Grilled Pita
Basil Pesto Vinaigrette
Method
Hummus Preparation
- 1
- 2
Taste and Adjust
Taste the hummus and adjust the seasoning if necessary by adding more salt or lemon juice.
Tabouleh Preparation
- 3
Soak Bulgur
In a bowl, soak the bulgur wheat in cold water for about 30 minutes until it softens. Drain any excess water.
- 4
Mix Ingredients
In a large bowl, combine the soaked bulgur, parsley, diced tomatoes, green onion, mint, olive oil, lemon juice, and salt. Mix well until combined.
Salad Assembly
- 5
Prepare Greens
In a large serving bowl, layer the local mixed greens as the base.
- 6
Add Veggies and Feta
Top the greens with the sliced cucumbers, halved tomatoes, crumbled feta, and Kalamata olives.
- 7
Add Tabouleh
Spoon the prepared tabouleh over the top of the salad.
Grilled Pita Preparation
- 8
Prepare Pita Bread
Brush the pita bread with olive oil and sprinkle with garlic powder.
- 9
Grill Pita
Place the pita bread on a grill or grill pan over medium heat. Grill for about 2-3 minutes on each side until golden and crispy.
Basil Pesto Vinaigrette Preparation
- 10
Combine Vinaigrette Ingredients
In a small bowl, whisk together the basil pesto, olive oil, red wine vinegar, and salt until well combined.
