Yes, it’s more from the cucumber files.
The other night, when I made the Spinach Penne with Ricotta and Pine Nuts, I needed a light accompaniment. I threw this together from what I had on hand and I have dubbed it No-Lettuce “Greek Salad”. It’s pretty straightforward – tomatoes, cucumbers, a little red onion, chickpeas and feta tossed in a lemon-dill vinaigrette. Easy and summery. If I could figure out how and where one grows chickpeas, this would be a super cheap summertime dish! Next time I’ll add some olives.
No-Lettuce “Greek Salad” with Lemon-Dill Vinaigrette
1 cucumber, peeled and chopped
3 Roma tomatoes, chopped
1/2 red onion, chopped
1 15 oz can of chickpeas, drained and well rinsed
1/2 cup crumbled feta cheese
Lemon-Dill Vinaigrette (see below)
Combine cucumber, tomatoes, red onion, chickpeas and feta in a medium bowl. Toss with Lemon-Dill Vinaigrette. Let set for an hour to let flavors blend before serving. Serves 4-6.
Lemon-Dill Vinaigrette
1/2 cup extra-virgin olive oil
Juice of 1 lemon
1 tsp lemon zest
1 tsp dill, finely chopped
Salt and pepper, to taste
Combine olive oil, juice, lemon zest and dill in food processor. Process until well combined and blended. Add salt and pepper to taste.
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