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In addition to all the other great things the Greeks have contributed to civilization, they also came up with Tzatziki Sauce! This tangy, light dressing goes well with just about everything—including, of course, a Greek Salad with pita bread. Opah! (That’s like “Cheers!” in Greek.)

MAKES 8 SERVINGS

¼ cup (60 ml) olive oil

⅓ cup (75 ml) red wine vinegar

2 tablespoons Greek seasoning mix, divided

1 teaspoon oregano, preferably Greek

1 tablespoon, plus 1 teaspoon lemon juice

Pinch of salt, plus 1 teaspoon

½ cucumber, peeled, sliced thinly, and then cut

into ¼-inch (6 mm) dice

1¼ cups (145 g) thinly sliced red onion, divided

⅔ cup (165 ml) coconut or soy plain yogurt

½ teaspoon white pepper

2 pounds (910 g) tomatoes, chopped into medium

chunks

1 cup (150 g) sliced or chopped Greek olives

2 Persian cucumbers, cut into ½-inch (12 mm)

chunks

4 whole pita breads whole, cut into triangle

wedges, warmed

Preheat the oven to 350° F (175° C).

In a small bowl, prepare the dressing by whisking together the oil, vinegar, 1 tablespoon of the Greek seasoning mix, the oregano, 1 teaspoon of the lemon juice, and a pinch of salt.

In a separate bowl, prepare the Tzatziki Sauce by mixing the cucumber, ¼ cup (30 g) of the red onion, the coconut or soy yogurt, the remaining 1 teaspoon of salt, the remaining 1 tablespoon of lemon juice, the remaining 1 tablespoon Greek seasoning mix, and the white pepper.

In a separate medium-size bowl, combine the tomatoes, olives, Persian cucumbers, and remaining 1 cup (115 g) of red onion. Pour the dressing over the tomato salad and toss. Place the pita wedges on a cookie sheet and warm for 5 minutes, or until soft. Top each serving of the tomato salad with a large dollop of the Tzatziki Sauce. Serve with the warmed pita triangles.

Srv: 323 g | Cal: 280 | Fat: 16 g | Sat Fat: 2 g | Col: 0 mg | Carb: 31 g | Fib: 4 g | Pro: 6 g

THE SKINNY: MAKE YOUR OWN GREEK SEASONING MIX

THIS SEASONING IS AVAILABLE IN THE SPICE SECTION AT MOST MAJOR GROCERY RETAILERS. BUT, IF YOU HAVE NO LUCK, FOLLOW THIS QUICK RECIPE:

IN A SMALL BOWL, MIX ALL OF THE INGREDIENTS. VOILÀ! THE SEASONING WILL LAST FOR MONTHS AS LONG AS YOU STORE IN AN AIRTIGHT CONTAINER. REMEMBER TO STORE IN A DARK, DRY PLACE AT ROOM TEMPERATURE.

Makes 2½ Tablespoons

1½ teaspoon dried oregano

1 teaspoon dried mint

1 teaspoon paprika

1 teaspoon dried thyme

½ teaspoon dried basil

½ teaspoon dried marjoram

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon black pepper

½ teaspoon salt

Pomegranate and Brussels Sprout Salad

This salad has such a mild, unique flavor. The tart pomegranate bits add some unexpected zing to the clean taste of the shaved Brussels sprouts. It is very light on the belly and works wonders in cleansing your palate prior to dinner.

MAKES 4 SERVINGS

3 cups (725 ml) Brussels sprouts

1 cup (237 ml) thinly sliced radicchio

2 cups (500 ml) chopped romaine lettuce

¼ cup (59 ml) pomegranate seeds

½ cup (118 ml) mandarin oranges, or tangerine

wedges

1 cup (225 g) firm tofu, drained and cubed

¼ cup (30 g) roasted hazelnuts

¼ cup (60 ml) balsamic vinegar

1 tablespoon soy sauce

2 teaspoons mirin

¼ cup (60 ml) olive oil

1 garlic clove, minced

½ teaspoon dried rosemary

Pepper, to taste

Steam the Brussels sprouts 3 to 5 minutes, or until soft. Place in a colander and rinse with cold water to stop the cooking. Cut them into quarters. In a large bowl, toss together the Brussels sprouts, radicchio, romaine, pomegranate seeds, oranges, tofu, and hazelnuts.

In a medium bowl, whisk together the balsamic vinegar, soy sauce, mirin, oil, garlic, and rosemary, for the dressing. Heat a small frying pan over medium heat and pour in the dressing, cooking until the mixture starts to bubble. Add to the salad and toss. Season with pepper, to taste.

Srv: 219 g | Cal: 160 | Fat: 7 g | Sat Fat: 1 g | Col: 0 mg | Carb: 16 g | Fib: 5 g | Pro: 9 g

THE SKINNY: DE-SEEDING A POMEGRANATE

CUTTING INTO A POMEGRANATE IS MESSY BUSINESS. THE FIRST TIME I TOOK