If there’s one flavor profile I’m obsessed with, then it’s Mediterranean…more specifically Greek. I love the crunchy cucumbers, the tangy feta cheese and the salty olives.
I basically took those flavors and ingredients (all things I had on hand last week) and combined them into a delicious and easy salad.
Here’s the recipe:
1 1/2 cups short pasta or grain, such as orzo, quinoa or millet (I used Trader Joe’s Harvest Grains blend.)
1/2 cup crumbled feta
3/4 cup diced cucumber
3/4 cup diced red onion
1/2 cup diced red pepper
2 tablespoons olive oil
1 lemon, juiced
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon chopped fresh parsley
1 teaspoon dried basil
1 teaspoon dried oregano
Cook pasta or grain according to package directions. Drain and place in large bowl.
Add feta, cucumber, onion and red pepper and mix until all ingredients are evenly distributed among pasta or grain.
In small bowl or measuring cup, whisk together olive oil, lemon juice, garlic, salt, pepper and herbs. Pour over pasta and vegetable mixture and stir to combine.
Cover with plastic wrap and place in refrigerator for a while (overnight is best!).
I serve this over a bed of baby greens for a filling, nutritious lunch, but I also would eat it by itself. It’s creamy because of the soft cous cous and other grains in the mix, tangy from the lemon juice and feta and refreshing from the crunchy cucumber, onion and red pepper.