Showing posts with label Salad. Show all posts
Showing posts with label Salad. Show all posts
You know what I always say.. "Summer time and the livin's easy!" That means if I can get away with eating a refrigerated salad for 2-4 meals I will. Summer time is for being lazy, having fun, and chillin' out. I love to make a big batch of this salad and for dinner or lunch I just spoon out as much as I need and serve! Super easy! Super Delish!! And the best part was there's no mess!

I am one of those people who likes a lot of "stuff" in their salad. When traveling in Greece you'll notice that when you order a salad there is no lettuce. It's just all the good stuff dressed with oil and vinegar and that's exactly how I like it. So I came up with this wonderful Greek Chick Pea Salad Recipe. It is one of my staples! Even the kids eat it!

This recipe is so great because you can leave it marinate in the fridge for a few days and eat off it. You can also portion it out into single serving containers if you need to take it to work. Like I stated above we like to just make a big batch in our large tupperware bowl and spoon out what we need until it's gone.




Tips: 
-Serve over a bed of lettuce or arugula
-Drain every day if you like your salad more dry
-Serve with a grilled chicken breast
-Dice up grilled chicken and add to salad
-Add crushed red pepper flakes if you like spicy
-Add two cans of chick peas and up the veggies for a bigger batch
-Great for a cookout or potluck!

Greek Chick Pea Salad Ingredients: 

- 1 Can of Chick Peas drained and rinsed (with skins removed)
- 1 English or Regular cucumber seeded and diced
- 1-2 cups of Cherry/Grape Tomatoes halved
- 1/4-1/2 cup of kalamata olives
- 1/4-1/2 cup of green olives
- 1/2 red onion diced and rinsed in water
- 1/2 cup or more of crumbled feta cheese (get the brick of feta and crumble with hands)
- 1/4 cup of fresh chopped dill
- 1/2 chopped red bell pepper
- 1/2 chopped green bell pepper
- 1/4 cup chopped pepperoncinis

Place everything into a mixing bowl and mix with dressing. Serve or refrigerate for up to 5 days.

Lemon Oregano Salad Dressing Recipe: 

- 1/2 cup of good quality EVOO
- 1/2 cup of fresh lemon juice
- 1 teaspoon of fresh or dried oregano
- 1 teaspoon of honey
- 1 pressed garlic clove
- Salt and Pepper

Add all ingredients except olive oil into a separate bowl and whisk. Slowly add olive oil as your whisking to make the vinaigrette.




First of all I know Caprese salad is easy to make and you don't really need a recipe but there are a lot of variations and add in's you can include to make it your own in ways you can't even dream of!

One of my favorite things to make for lunch or an appetizer is Caprese salad. It's quick, easy and delicious. You only need a few ingredients that are fairly cheap and can add different things to change it up a bit. I just love biting into the sweet fresh ingredients it relaxes me and sometimes I just need simplicity in my life.

I cook dinner Italian style usually, meaning we will have a table full of olives, cheese, crusty bread and wine to start with while I am cooking dinner. So I can throw this together in a cinch to munch on while I make my feast. I have traveled to Capri, Italy where this whole Caprese salad originated and I've ate more fresh mozzarella than you want to hear about so I know what I'm talking about. Got it?