I’ve been struggling to come up with some new stuff lately–partially because I’ve been super busy, and partially because I haven’t been as motivated to create. I’ve been comfortable just repeating a bunch of recipes. I mean, normally I have a few nights a week of existing recipes and a few nights a week of new stuff…I just haven’t felt like it. Then, this weekend, I got a hankering (yes, hankering) for the food of my people: Mediterranean! Well, it started specifically with Lebanese food and then branched out to Greek and other Middle Eastern. This is a hard food to make primal-compliant…but I’m going to try the best I can. That being said, there are certain things that I won’t change (e.g. I won’t eliminate the bulgur in tabbouleh…that’s just sacrilegious).
So if you have any favorite Mediterranean dishes that you’re looking for new ways to make, comment below and I’ll see what I can do! Until then, my first recipe I tackled was a traditional Greek salad. Sidebar: I don’t like olives, but this was traditionally be served with Kalamata olives. But really, it hit. the. spot. McYumYums!
Greek Salad (Primal–Whole30 Compliant without the Feta)
1/4 C chopped parsley
1/4 C chopped dill
1 Tbsp extra-virgin olive oil
2 Tbsp lemon juice
1 tsp oregano
salt and pepper
6 C chopped or shredded Romaine lettuce
3 C diced tomatoes
1 C thin-sliced red onion
1 cucumber, peeled, quartered lengthwise, and thinly sliced
1 C (about 4 oz or so) crumbled feta
1.- Add all dressing ingredients to a small bowl and whisk until well-combined.
2.- Add all salad ingredients to a large bowl. Pour dressing over salad and toss to combine.
This would be delicious with some grilled lamb or some chicken shish tawook!