Recipe: Mediterranean Summer Salad

Mediterranean Summer Salad

By Melinda V. McLain

I recently made this salad for a tailgate at the Santa Fe Opera, but it is both perfect for any picnic potluck or substantial enough to serve as a main dish. It is also easy to substitute ingredients for dietary preferences or make it using the bounty of your garden! It keeps well and is easy to serve outside. Quantities below are general, but I try to make sure the ingredients are somewhat evenly distributed, so you get a bit of everything in each bite. Enjoy!

Mediterranean Summer Salad

Serves six

Ingredients:

1 cup Israeli pearl couscous (or farro) or gluten-free couscous

1 large cucumber chopped bite-sized

2 Large heirloom tomatoes chopped or a cup of cherry tomatoes halved

1 small red onion finely chopped

3 oz of Feta cheese (cheaper to chop the brick than buy crumbles)

3 oz Kalamata olives (half a jar from Trader Joe’s) or to taste

2 tbsp Chopped fresh parsley

2 tbsp Olive oil

Fresh lemon juice from two large lemons (we use Meyer lemons from garden)

Salt & Pepper to taste

Optional: Add roasted or broiled chicken cut into bite-sized chunks or chickpeas for veggie and vegan-friendly extra protein. 

Instructions:

1. Cook the couscous. I learned how to do this from Bob’s Red Mill. Drain it, run cold water over it, and cool it in the fridge in a large bowl that you can also use to serve outside.

2. Squeeze the juice of two large lemons into the couscous and add a couple of tablespoons of good olive oil. Mix well.

3. Chop cucumber, tomatoes, feta, olives, onion and parsley. (or whatever veggies you have on hand or in your garden) and toss into the bowl of couscous.

4. Toss well and make sure ingredients are evenly distributed. Taste it enthusiastically to make sure it’s good! ;-)

5. Store in fridge until needed so that flavors combine well. It’s often better the next day.