A gourmet Greek salad, a whole lot fancier than your average diner favorite. To tone it down a notch you can use garbanzo beans and feta cheese.  For uber traditionalists you can substitute cuttlefish or grilled octopus for the squid.  Whatever you do, do not cut out the Zatar element. It is very easy to make and delicious.

Zatar

2T toasted sesame seeds

1t lemon zest

½ t dried thyme

½ t dried oregano

¼ t salt

1/8 t Pepper

 

Dressing

2 T olive oil

1 ½ T red wine vinegar

Juice of ½ a lemon

1 clove garlic, grated

2 T mint, chopped

Salt and pepper

 

Bean Salad

1/3 cup dried white beans

¼ red onion, minced

½ cup parsley, chopped

2T dressing

 

Salad

2 pitas, cut into 8ths

Lettuce to taste, torn to bite size pieces

1 cucumber, sliced into quarter chunks

16 cherry or grape tomatoes, halved

4oz Humbolt Fog or high quality firm aged goat cheese (or French Feta)

1/3 cup mixed Greek olives

2 green onions, sliced

 

Fried Squid

1 lb calamari

¼ cup rice flour

1 cup vegetable oil

 

Preheat oven to 350. Cook white beans in water to cover for about 1 hour.)

Make Zatar. Toast the sesame seeds until lightly browned. Add to a spice grinder or small mini chopper with the rest of the ingredients.

Combine all dressing ingredients in a jar and shake. When the beans are done, let cool in the fridge for 10 minutes and then toss with the red onion, parsley and dressing.  Season with salt and pepper and chill.

Drizzle olive oil on a baking sheet.  Place pita on sheet.  Sprinkle half the Zatar over.  Toss pita together so all gets coated with oil and spices.  Cook in the oven for about 15 minutes, turning halfway through. Set aside to cool.

Assemble all salad ingredients (except the beans and dressing) in a large bowl. Cut squid bodies into rings. Dry well with paper towels.  Mix remaining Zatar with rice flour on a shallow plate.  Toss squid with Zatar mixture and fry in hot vegetable oil.  Cook until squid is opaque and firm, but not more than 3 minutes.  Drain on paper towels.  Meanwhile add beans to the salad.  Toss, add the dressing and toss.  Serve salad topped with squid.