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Fresh Market Salad

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. 

  1. 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.
  2. When the water boils, pour ½ cup of it into the saucepan, remove from heat and cover. 
  3. 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. 
  4. When they’re a nice golden brown, remove from toaster and set aside to cool. 

Now for the veggies.

  1. Do all your slicing and dicing, then throw the cucumbers, tomatoes, olives and cheese into a large mixing bowl (you want room to toss).
  2. Add the couscous (once all of the water is absorbed, it’s finished cooking) and the pine nuts.
  3. Give the lemon a good squeeze or two over the bowl and toss it all together until they’re well blended. 
  4. Repeat with the vinegar, then the olive oil.
  5. Grind some black pepper over the top and serve.  

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