Wednesday, May 16, 2007

Greek-y Salad

This recipe is a combination of ideas from Ina and Martha. I call it Greek-y becasue it has flavors that remind me of greek food, mint, feta, olives, fresh flavors. It's great with a couple of grilled chicken breasts. It's perfect for summer dinner, not too fussy, light, and lots of flavor. Pound the chicken breasts down to about 1/4 inch, then grill with just salt and pepper. Serve over Greek-y Salad. Israeli cous-cous are big round cou-cous pebbles. I'm trying to incorporate different grains into our meals- I'm sick of noodles and rice. So look for it at the market, or you can use orzo which is great too. This will serve about 4 people. When I make it at home, it's enough for Husband, me and Abbie, with some left over for lunch the next day.

Greek-y Salad

1 cup israeli cous-cous or orzo

1/4 cup lemon juice
1/4 cup olive oil
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper

1/2 pt. cherry tomatoes, cut in half
1/2 cup coarsely chopped kalamata olives
2 thinly sliced green onions
6 oc. good feta, cut into 1/2 " cubes
1 tbs. finely chopped mint

Cook cous-cous or orzo in boiling salted water 9-10 minutes.
In a medium bowl, whisk together the lemon juice, olive oil, salt and pepper. Drain the cous-cous or orzo, then add it to the bowl with the dressing, stirring to coat. Let it sit to soak up the dressing, and cool to room temperature. Add the other ingredients to the bowl, and mix gently. Taste for salt and pepper.

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