Yesterday I posted a picture of some fresh veggies to Flavor 574’s Facebook page and asked you all what I should do with them. Two of the suggestions thrown out there sounded so good, I couldn’t resist trying them out. Here were the original recipes, in case you want to try them out instead of my modification:
Lori Markley Akey: Orzo, feta, toasted pine nuts, tomatoes and thinly sliced cuc’s with a dressing of olive oil, lemon juice and salt and pepper.
Josh Koldyke: We dice cucumbers, tomatoes, kalamata olives, white onion then throw evoo, basil, cracked sea salt, black pepper and red wine vinegar. Delicious!
Thanks Lori and Josh! I used Israeli couscous instead of Lori’s orzo, and added Josh’s olives and red wine vinegar.
The cucumbers I used are very small (about the diameter of a quarter), so slicing them up on a mandolin worked really well. If you have normal-sized cucumbers, you can just dice them. I used cherry tomatoes sliced in half, but again, you could just as easily dice regular tomatoes instead. Bonus: This is super easy to scale up if you’re making it for more than two or three people.
Fresh Market Salad
- ½ cup (dry) Israeli couscous
- ½ cup water
- ¼ cup pine nuts
- 1 cup cucumber, sliced or diced
- 1 cup cherry tomatoes, halved
- ½ cup Kalamata olives, pitted and quartered
- ½ cup feta cheese, crumbled
- 1 oz. red wine vinegar
- 1 oz. olive oil
- lemon to squeeze
- pepper to taste
Prepare the couscous and pine nuts first to allow them time to cool.
- Put some water in a kettle to boil, and pour dry couscous into a small saucepan with just a little olive oil and toast gently over low heat. Stir often.
- When the water boils, pour ½ cup of it into the saucepan, remove from heat and cover.
- Spread pine nuts in a single layer on a baking pan or foil and pop them in the toaster oven for 3 to 4 minutes, stirring them every minute or so.
- When they’re a nice golden brown, remove from toaster and set aside to cool.
Now for the veggies.
- Do all your slicing and dicing, then throw the cucumbers, tomatoes, olives and cheese into a large mixing bowl (you want room to toss).
- Add the couscous (once all of the water is absorbed, it’s finished cooking) and the pine nuts.
- Give the lemon a good squeeze or two over the bowl and toss it all together until they’re well blended.
- Repeat with the vinegar, then the olive oil.
- Grind some black pepper over the top and serve.