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  • Writer's pictureMaple Creek

Mediterranean Summer Salad


Mediterranean Summer Salad

If you've known me for more than a minute, you might also know that I LOVE conjuring delicious, seasonal eats. Back 10-ish years ago, I even had a food blog, so I hope you'll bear with me adding recipes to what should technically be "just" a gardening website.


That said, a few of the ingredients used in this recipe are home-grown. I've been making some combination of this salad for a couple of months already - first buying the ingredients from the grocery store, then supplementing with the veggies from our garden as they've ripened.


I want to say I'm a salad-kind of girl, though I don't often eat one as the main part of a meal because I'm usually hungry again in an hour or two. Working outside the last few months has changed this a bit for me though, as I've enjoyed eating a lighter lunch and snacking regularly throughout the day. (As opposed to eating a heavy lunch AND snacking...a girl's got to eat!!).


Back to my Mediterranean Summer Salad: just add in whatever ingredients you like and omit the ones you don't. Then, be sure to mix in the Tzatziki dressing - it really pulls all the flavors together.


INGREDIENTS

Salad

2 Cups of cooked Couscous or Quinoa

1 Cucumber

2 Bell Peppers (I like using yellow / orange for lots of color)

Grape or Cherry Tomatoes

1 can sliced Black Olives

1/4 cup Pepperoncini

Cooked Chicken Breast (optional)

Feta Cheese


Chop all vegetables and chicken if using, then mix in a large bowl with couscous (quinoa) and feta cheese.


Tzatziki Dressing

1/2 cup Buttermilk (I make my own using 1/2 cup milk & 1 tbsp lemon juice)

1/4 cup Sour Cream

1/4 cup Mayo

1 Tbsp Dried Dill (or 2 Tbsp chopped, fresh)

1 tsp Garlic Powder

Salt & Pepper to taste


Combine dressing ingredients, then pour over the veggie / couscous mixture.

Stir until just combined.

Chill until ready to serve. Serves about 8.

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