Sunday, August 02, 2009

Greek Salad

This is a take off on tabbouleh salad with mint and parsley. This was very easy and you can make it ahead of time since it doesn't have any lettuce. I didn't add salt until I was ready to serve because I didn't want the salad to get watery. I chose these vegetables because I like the color combination, but feel free to substitute what you have--Vidalia onion or green onions for the purple onion, red or orange pepper for the yellow one. If you don't have fresh mint, use all parsley.

To turn this into a quick main course, buy a lemon, garlic rotisserie chicken, slice the breast, and place on top.

For 4

1/2 basket grape tomatoes, cut in half (or 1 large tomato, chopped)
2 small cucumber, peeled and diced
1/2 yellow pepper, in large dice
1/2 medium purple onion, in large dice
Big handful of Italian parsley, chopped
Small handful of fresh mint, chopped
Dress with white wine vinegar and/or lemon juice, extra virgin olive oil
salt & pepper to taste

Mix all together. Serve on a platter lined with Romaine.

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