Mediterranean Chopped Salad
Description
This is a gorgeous and colorful salad that can make the perfect summer dish, but can be enjoyed year round, as well. It's full of fresh, Mediterranean ingredients that everyone will enjoy so much, you probably won't have any leftovers.
Ingredients
Dressing:
¼ c. olive oil
2 t. honey
2 T. freshly squeezed lemon juice
zest of 1 lemon
2 T. red wine vinegar
1 t. dried oregano
1-2 medium cloves garlic, finely minced
Salad:
5 c. water
1 c. Israeli Couscous
1 t. olive oil
1 T. salt
2 ½ c. cherry or grape tomatoes, halved
1 large seedless cucumber (if plastic-wrapped; about 1 lb.), diced
1 medium red onion, diced
½ c. Kalamata olives, halved
¾ c. Feta cheese, crumbled (French feta is great)
2 t. fresh rosemary, finely chopped
2 T. fresh basil, finely chopped
1 ½ T. fresh oregano or parsley, finely chopped
2 t. fresh thyme leaves
¼ t. freshly ground black pepper
½ t. coarse salt, like sea salt
Directions
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Dressing:
Combine all dressing ingredients in a shaker or jar; shake well to combine; set aside.
Bring water to boil in a medium-size pot. Add couscous, olive oil and 1 T. salt. This may seem like a lot, but very little will actually be absorbed into the pasta. Return to a boil; reduce to a steady simmer; cook 8-9 minutes or until al dente. Drain well: rinse with cool water; drain. Transfer to a medium size bowl.
While couscous is cooking, prepare veggies. Add tomatoes, cucumber and red onion to the bowl with the couscous; stir to combine. Drizzle half of the dressing over the salad; toss to coat. Add olives, Feta cheese, fresh herbs, salt, and pepper. Stir gently.
Serve immediately.
It can keep in the refrigerator for several days. Remove from refrigerator about 30 minutes before serving, to bring to room temperature.
4-6 servings.