Wednesday, July 13, 2011

Greek Salad, My Way

Greek salad is a great meal in itself on these hot summer nights.  It takes advantage of all the fresh garden vegetables that are coming into season. It is also a very colourful salad, to say nothing of healthy.  I prefer to have all the ingredients at room temperature, and serve the salad immediately.  It does not keep well, so only make what your family can consume in one sitting -- that is rarely an issue with my bunch.

The Ingredients:

1 24 fl ounce can of chick peas, drained
1 14 ounce can of artichoke hearts, drained & quartered
1/2 cup of feta cheese, cubed
1/2 cup of sliced black olives
1 medium tomato, cut in wedges
1 English cucumber, sliced into bite sized chunks
1 Green or Red Bell pepper
1 Jalapeno pepper
1/2 red onion, sliced into bite sized chunks
3 green onions, diced
Fresh herbs -- oregano, cilantro, parsley, basil, thyme
1/3 cup Hellmans Mayonaise

1. Drain the chick peas and artichoke hearts and dump into a mixing bowl.
2. Slice and cube all the fresh vegetables into bite sized chunks (peppers, tomatoes, onions, cucumber).
3. Cut the stem end off the Jalapeno and remove the core and seeds.  Slice it into very thin rings.
4. Cut the green onions up very fine.
5. Cut the fresh herbs up with scissors and sprinkle evenly all over the top of the rest of the ingredients.
6. Mix all the ingredients up thoroughly.
7. Add the mayo, just prior to serving, and mix thoroughly

The Jalapeno peppers will add a great kick to the salad if you like a little nip.  Of course they are optional.  Radishes are also a nice crunchy addition, but as you can see, I did not have any ready yet.

And that is about all I have to say for today.

Musings and meanderings from the Musical Gardener.

1 comment:

  1. Your Greek salad looks really good. Once my peppers and chillis are ready to eat i'll have to try your recipe. Kelli


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