These Greek Salad Boats are a healthy and colorful snack. They include my Oregano Feta Hummus along with cucumber, tomato, red onion, feta and are topped off with my Feta Vinaigrette. They are flavorful, crunchy, creamy, refreshing and completely satisfying.
My dear friend Janelle and her mom came to visit Robby and I last week. It had been ten years since Janelle and I had any real one-on-one time together. Ten years ago, I had been living in Hood River Oregon and needed a change so I decided to move back to Los Angeles. Janelle invited me to stay with her while I looked for a job and a place to live. I was only with her for the first month but it was a healing time for me. Being back in my hometown after almost two decades was both exhilarating and scary at the same time.
The weirdest thing happened during Janelle and her mom’s visit last week. Janelle still uses the same lotion as she did when I stayed with her. The smell of her lotion brought me back in time. I could feel the same emotions that I had after packing up and leaving my home for a new adventure. It was a very strange feeling yet inspiring at the same time.
I have been enthralled with the idea of scent-induced memories ever since I discovered essential oils as a teenager. Did you know that there is a direct link between memory and smell? It has been scientifically proven that the part of the brain responsible for the sense of smell (olfactory) is closely associated with memory. Smell is the one of the biggest triggers of memories.
These Greek Salad Boats pair nicely with a Sauvignon Blanc from the Marlborough Region of New Zealand.
Greek Salad Boat Recipe:
Ingredients
- 1 Head Romain Lettuce Leaves
Oregano Feta Hummus - Approx. 3 1/2 Cups
- 3/4 Cup Dried Garbanzo Beans – 1 1/2 Cups Cooked
- 1/2 Cup Feta Cheese
- 1/2 Cup Roasted Tahini
- 1/2 Cup Fresh Oregano
- 1/4 Cup Extra Virgin Olive Oil
- 3 Tablespoons Fresh Squeezed Lemon Juice
- 2 Tablespoons Extra Virgin Olive Oil
- 2 Cloves Garlic
- 1 Teaspoon Balsamic Vinegar
- 1/2 to 1 Teaspoon Hot Paprika can sub for regular paprika
- 1 Teaspoon Sea Salt
Feta Vinaigrette - 1 Cup
- 1 Cloves Garlic
- 1/4 Cup Sheep Feta Cheese
- 1/4 Cup Extra Virgin Olive Oil
- 2 Tablespoons White Balsamic Vinegar
- 2 Tablespoons Champagne Vinegar
- 1/2 Tablespoon Fresh Squeezed Lemon Juice
- 1/2 Teaspoon Dijon Mustard
- 1/2 Teaspoon Sea Salt
- Dash Black Pepper
Greek Pico de Gallo
- 1 Cucumber – diced
- 1 Container Cherry Tomato – halved – or quartered
- 1/4 Red Onion or 1/2 Cup – minced
- 1/3 Cup Feta – crumbled
- 2 Tablespoons Fresh Oregano – roughly chopped
- 1 – 2 Cloves Garlic – minced
- 1 Tablespoon Lemon Juice – fresh squeezed
- 1/2 Teaspoon Salt – or to taste
Instructions
Preparing the Beans
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You can cook the garbanzo beans two different ways: one is a quick way, the other is by soaking the beans overnight which is better for your digestion.
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This is how I prepare them plus if you are going to make falafel this is the way to go.
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Place them in a large bowl and cover with filtered water.
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They will expand to over double their size, make sure you cover by several inches of water to allow for expansion.
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Soak overnight for at least 12 hours then drain and rinse.
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Quick method
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Place the beans in a pot and cover with at least 2 inches of water above the beans and bring to a boil for 5 minutes.
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Remove from the heat and let the beans soak in the warm water for 1 hour then drain the water and rinse.
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Follow cooking the beans instructions below.
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Cooking the Beans
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If you want extra smooth hummus you can do as Yotam Ottolenghi and Sami Tamimi do from their cookbook “Jerusalem” and remove the skins from the garbanzo beans.
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Just add chickpeas and cover the chickpeas with about 2 inches of water.
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Bring to a boil and reduce to simmer on medium heat for about 30 – 60 minutes or until soft, depending on the type and freshness, sometimes even longer.
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Skim off the foam and skins that float to the surface.
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They should be very fairly tender pressing between your fingers but not too mushy.
Hummus
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Add all ingredients to a food processor or blender and puree until smooth.
Feta Vinaigrette
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Add garlic to a food processor or blender and mince.
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Measure and add all other ingredients and blend well.
Greek Pico de Gallo
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Mix all ingredients together and set aside to let flavors incorporate.
Assemble
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Separate the romaine leaves, wash and dry.
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Spread on the hummus and top with the pico de gallo.
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Serve the vinaigrette on the side.
Recipe Notes
You can adjust this recipe to your liking by adding more or less of any ingredient.
