As a homeschooling mom of three children I know all about being in a hurry and rushing around so much that there can seem to be little time for food prep. So one of my favorite dishes is actually the easiest of them all. This is one of those go to lunches that can literally be thrown together in five minutes or under. This is one recipe that really sold me on the Mediterranean diet because of its simplicity. A greek salad is very versatile and can be thrown together in many different ways. The typical greek way is not done with lettuce. I am not big on trying to eat salads but this is literally something I eat weekly either as meal or as a side dish.
Greek Salad Bowl
In a bowl or Tupperware :
Add in chopped up bits of sourdough bread
Sliced cucumbers and tomatoes
Greek olives
A sprinkle of feta cheese ( to your liking)
I top it off with EVOO and oregano.
Another way to eat a quick med base meal is to keep the same idea but on sliced whole wheat bread add chopped tomatoes, feta, greek olives and of course top with oregano and EVOO. This version is a common greek breakfast except the bread is harder called, dakos. I do enjoy the barley bread of dakos but I also enjoy a warm slice of freshly milled whole wheat bread!!! It is important to try to keep your foods as simple as possible! Fresh is always best!
Of course I would never rule out hummus but I like to switch it up and get even simpler by adding recipes that uses leftover bread. Although I eat med based I also teach people to incorporate fermented drinks as well for overall gut health.
https://youtube.com/shorts/4E92QCJxgsM?si=sevmwqId5GQ6h4o8
However, I do enjoy making a quick flatbread. When I have some time to cook or have leftover soup a flatbread is the perfect addition especially for the littles. In my book, "Bringing back bacteria", I close the book with ways to use up fermented veg. I do a lot of fermenting so that also means I have a lot of preserved jars in the fridge of fresh probiotic vegetables! Already seasoned and ready to be eaten. So sometimes in a pinch I use my fermented salsa or aka Pico de Gallo on page 33 as a topping to my flatbread. Yes as it bakes it will loose the probiotic goodness but I absolutely swear by this bread ! Its a quick and easy way to spice up your bread and give life to your taste buds.
Using any flat bread recipe...
LITERALLY...any!!!!
Once you have got your flatbread dough roll it out onto a baking sheet, I use a silicone mat and stretch mine thin. Brush the top with EVOO (extra virgin olive oil) then add the fermented salsa all over the bread. Add as much or as little as you like and simply cook to flatbread recipe time. Flatbreads are also a quick bread in the oven that brings such warmth to the table even in a hurry!
If y'all ever want a tutorial on this let me know but I feel it can be easily adapted.
I would love to hear from you! Feel free to comment or email your questions to wildandartfullyme@gmail.com
Until next time...
Happy Fermenting!
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Jamie
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