A traditional Greek salad that is also good with strong mint, or a combination of mint and thyme. Spread it on pita bread or crackers or serve it on a bed of greens dressed with lemon.
1 cup of Green or yellow split peas, washed and picked over
2 teaspoons of Cloves garlic, peeled, plus 1 minced garlic
1 cup of Minced onion
1 can of Cup cored and chopped tomatoes, approximately, (ned are fine; drain them first)
Salt and freshly ground black pepper to taste
2 teaspoons of Minced fresh thyme leaves or about 1/ teaspoon dried thyme
1 tablespoon of Extra‐virgin olive oil
Minced fresh parsley leaves for garnish
Place the split peas in a medium saucepan with the whole garlic and add water to cover by about 1 inch. Bring to a boil, reduce heat, and simmer, covered, for about 15 minutes.
Uncover and add the onion, minced garlic, tomatoes, salt, pepper, and half the thyme. Re‐cover and cook, stirring occasionally, until the mixture is smooth and the water is absorbed. (Add more water if the peas are not sufficiently cooked.)
Remove the whole garlic. (You may prepare the salad in advance up to this point; cover and refrigerate for up to a day, then bring to room temperature before proceeding.) Serve warm or at room temperature; just before serving, mix in the remaining thyme and sprinkle with olive oil and parsley.
