When I was younger my mom would make Greek salad as a meal. And because of what she added, it would be a stretch to even call it Greek salad, but she made her own Greek dressing that was so tasty.
We missed our yearly visit to Toronto and my parents couldn't come here.
I needed some comfort food, so I decided I hadn't made the dressing in a while, so it was time to dig up the recipe and make a Greek salad meal.
Or so I thought... Not everyone was open to the idea, that's how out there these toppings are. So I made a build your salad, and just made sure I had what I needed.
Amanda also asked me to make her favorite gluten free baked Fallafel. Which I thought went perfect with the meal.
In my salad:
Romain
Greek dressing (Recipe Below)
Kalamata olive
Tomato cut into wedges
Cucumber
Hard boiled eggs halved
Garlic shrimp
Baked Fallafel (Recipe below)
Tahini dressing for Fallafel
Feta cheese
Mom's Greek Salad Dressing (Gluten Free)
1/4 cup vinegar
3/4 cup oil (not olive oil)
1/2 tsp salt
1/2 tsp black pepper
1 tsp oregano
1/4 tsp onion powder
1 tsp Italian season
3-4 garlic cloves
Baked Gluten Free Falafel
Ingredients:
1 540 ML Can chickpeas, drained and rinsed
1/2 cup chopped parsley
3 garlic cloves
1 egg
2 tsp ground coriander
1 tsp cumin
1 tsp chili powder
1/2 tsp salt
4 tsp olive oil
1/4 cup gluten free breadcrumbs (We use Kinnikinnick Panko)
1/3 cup tahini
1/4 cup water
2 tbsp lemon juice
Directions:
1. Preheat oven to 400.
2. Line baking sheet with parchment paper
3. Throw all ingredients in a food processor and whirl until smooth
4. Scoop into balls (we used an ice cream scoop). Then wet two fingers and gently press the ball to be a bit more flat
5. Bake for about 20 minutes
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