Initially I wanted to call this a Greek Summer Salad (with quinoa).
In the past I would have, but since getting married I have some Greek relatives
(Hi Aunt Cathy!)
I don’t want to throw ‘Greek Salad’ around loosely.
Feta, kalamta olives, cucumbers, peppers…I mean, sounding pretty Greek right?
I add a few more things…so let’s call it a Greek-ISH salad.
1 romaine heart
1 red pepper
1/2 english cucumber (seeded)
Handful crumbled Feta cheese
10-15 Kalamata olives
10-12 basil leaves
3 tablespoons pesto
2 .5 cups cooked quinoa
Chop all the items up in equal sized pieces, more or less.
Toss all the ingredients together, save the quinoa, pesto and romaine
I mean really, you could stop here. Done and delicious. But don’t…keep going.
Mix the pesto and quinoa together and then add to the salad.
Then toss in the chopped romaine
Salad, it’s what’s for dinner.
You could at this point use fresh squeezed lemon juice, or make this dressing.
I almost always have this easy dressing in the fridge.
1 part fresh squeezed lemon juice
2 parts extra virgin olive oil
1 teaspoon oregano
2 garlic cloves
(do a rough chop on the garlic, like cut in half and let it marinate for a few hours in the lemon and oil, then remove)
Happy Sunny Sunday!