This is an easy, make ahead side dish. I have found this concoction satisfies my pasta salad cravings. When I cut out gluten from my diet, the first thing I missed was pasta. Yes, today they have some good substitutes however, many of them miss the mark when it comes to making a pasta salad.
Earlier this year, I was researching food related to inflammatory responses and came across many articles with info on the Mediterranean way of eating. I began to embrace the olive oil, lemon, garlic and oregano goodness that are so popular in Mediterranean cuisine.
I have made this dish 50 times and always end up substituting or adding something. I use whatever I happen to have on hand. I have substituted chickpeas for the white beans, I have used green onions instead of red, I have even been known to add pepperoncini. One time, at the last minute I learned a few more people were coming for dinner than I had originally planned. I added an extra can of white beans and shredded a head of romaine lettuce. You can stretch it as far as needed!
I know the world is divided about feta. I personally love it, but if you don’t love it, leave it out. If you want to make this a more italian vibe, substitute parmesan for the feta. I have served this dish to feta haters, and they cleaned their plates. It just adds a good saltiness, especially when combined with the olives. Also, crumble your own feta. It is more economical and it is just better.
I have added an easy dressing recipe, but please know- I don’t always make my dressings. I love to make them, but sometimes time just doesn’t permit. Ken’s Steakhouse Simply Vinaigrette Dressings are the closest thing to homemade I have found in the grocery stores. They come in many varieties: greek, italian, olive oil and vinegar, balsamic, etc. The olive oil and vinegar or greek works best with this salad.
I love to make this with salmon, chicken or pork. Tonight I am making pork tenderloin marinated in the leftover dressing. It is a wet and dreary day, so instead of grilling the tenderloin, I am going to sear it in a cast iron skillet and pop it into a 350 degree oven for about 10 minutes. I am also going to whip up come Greek Lemon Potatoes.
I browsed our wine rack and found a Decoy Pinot Noir that I think will go well with the pork. This dry red will hold up well to the red wine vinegar and feta that is bold in this dish. This pinot is smooth with an almost strawberry/cherry note with a hint of spice.
Helpful hint: If you are making this dish a day ahead, leave the cherry tomatoes whole. Sometimes cut tomatoes can make a dish “watery” the next day.
Greek Salad
Ingredients
1 english cucumber, large dice
1 bell pepper diced, any color
1/2 red onion
2 carrots, diced
2 celery stalks, diced
1 cup cherry or grape tomatoes, halved
1/2 cup feta cheese, crumbled
1/2 cup black olives, marinated or brined- not canned
1 can white beans, northern or cannellini, rinsed and drained
1 lemon, halved
Dressing
1/2 cup good olive oil
1/4 cup red wine vinegar
1 lemon, juice and zest
2 garlic cloves, minced
1 tsp dijon mustard
1 tsp oregano
1/2 tsp salt
freshly ground black pepper
Directions
Mix dressing ingredients into a jar and shake. Pour as much as you like over the salad ingredients and toss. Right before serving, squeeze the halved lemon over it for a fresh burst of flavor. Any extra dressing you have will last in the fridge for a few days-it is also good for a marinade.
Make this recipe your own. Use chickpeas instead of white beans, add pasta or shredded romaine. Dice a jalapeno for some heat. The salad ingredients can all be substituted for whatever you find in your crisper drawer.
