Sandy Griffith’s Greek Salad from Denise’s Wedding Reception

Combine:
2 C. cut up romaine lettuce
2 C. baby spinach
1 chopped cucumber
1 C. chopped zucchini
1 C. halved cherry tomatoes
½ C. halved Calamata olives
½ C. Pepperocini peppers
½ C. Chopped red onion
½ C. halved artichoke hearts
1 C. Feta cheese
1 can garbanzo beans, optional
12 oz. cooked cheese tortellini
Dressing, stir in right before serving:
Gerrard’s Greek Feta Vinaigrette

Vanessa's Greek Quesadilla

Brown in frying pan:
3/4 lb ground beef
1/2 c red onion
1/2 c bell pepper
1/2 c zucchini
2 -3 t cumin
salt and pepper to taste

Sprinkle a little mozzarella cheese on a tortilla on the griddle, then add the beef mixture and top with feta cheese and another tortilla. Serve with cucumber yogurt sauce.

Bobbie Poppleton’s Greek Salad

Combine:
4-6 Roma tomatoes, chopped
1 large cucumber, chopped
3-4 stalks of celery, chopped
1 green pepper, chopped
1 small red onion, chopped
Add:
1 small can garbanzo beans, drained
1 small can black olives, sliced
Mix together & add:
½ C. extra virgin olive oil
1/3 C. white wine vinegar
Pinch of garlic
½ t. basil
Fresh mint (optional)
Top with:
4 oz. crumbled feta cheese

Serve with:

Parmesan Pitas

Split into 2 rounds each.
1 pkg. pita bread
Spread lightly on one side with : butter
Sprinkle with:
Parmesan cheese
Broil in oven until cheese is bubbly and edges begin to brown. Let cool a few minutes and they will harden into a nice crunchy accompaniment to the salad.

Yogurt Sauce

Combine:
½ diced cucumber
1 garlic clove, crushed
1 C. plain yogurt
2 sliced green onions
1 t. white wine vinegar, opt.
1 t. chopped fresh dill

Greek Burgers from Good Housekeeping Magazine Summer of 2002

Combine:
1 pound lean ground beef
4 ounces crumbled feta cheese
1 t. ground cumin
1 t. dried mint
½ t. salt
½ t. pepper
Shape into 4 patties.
Grill 8-10 minutes, medium heat.
Serve on a bun topped with:
Romaine lettuce leaf
Sliced tomato
Yogurt Sauce