Roasting a Greek salad? Yes. I tasted one made by my friend Wendy Kallergis at the St. Sophia Cathedral's Greek Festival in Miami. In addition to tomatoes, feta cheese, oregano and thyme, it had sliced fennel, which melted into the dish. I've adapted her recipe and added pistachio nuts to make this a complete vegetarian meal.
The recipe calls for a 10-by-7-inch casserole dish. You can use any roasting dish you have on hand. The ingredients should fit snuggly in the dish.
Helpful Hints:
_ Broken walnuts can be used instead of pistachio nuts.
_ Panko breadcrumbs are a crisp, flaky type of breadcrumbs. Regular breadcrumbs can be used instead.
Countdown:
_ Preheat oven to 350 degrees.
_ Prepare the tomatoes and fennel and place in the oven.
_ While they roast, prepare the remaining ingredients.
_ Complete the recipe.
Shopping List:
To buy: 1 container cherry tomatoes,1 medium-size fennel bulb, 1 container panko breadcrumbs, 1 bunch fresh thyme or 1 bottle dried, 1 bunch fresh oregano or 1 bottle dried, 1 small container pitted black olives, 1 small package crumbled feta cheese, 1 package shelled, unsalted dry-roasted pistachio nuts, 1 package whole wheat pita bread.
Staples: olive oil, salt and freshly ground black pepper.
