Thursday, May 24, 2012

{recipe} chic greek salad

I've been learning a lot about cooking lately.

It is okay to use canned tomatoes when you are too lazy to go buy more fresh ones, (because your fresh ones went bad in a few days before you could make this salad... grr.)

It is okay to wing it and veer completely away from a recipe.

It is okay to use sweet onions in place of red onions in your greek salad, (because the red onions at Publix cost twice as much and looked completely yucky.)

It is okay that it takes me a million years to chop up veggies and herbs when it takes chefs on Food Network five minutes.

It is okay to substitute basil for parsley in this salad. In fact, I think I prefer it.

I could really go on and on.

This is not a traditional salad.

In fact, lettuce is not even an ingredient! It is made up of a bunch of different chopped up veggies mixed in with chickpeas, herbs, and artichoke hearts. It is hearty but still healthy.

You can eat this straight out of the fridge in a bowl by itself, throw it in a wrap with lunch meat, or eat it over lettuce. We chose to do the latter last night.

Oh, the difference natural light vs. nighttime light makes.

I can't wait to add it to my wrap for lunch today!

Chic Greek Salad:
Adapted from Rachael Ray's recipe 

Dressing Ingredients:
  • 1 small shallot, minced
  • 3 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • 1/3 cup olive oil
  1. Combine shallot, vinegar, and oregano in a bowl. Stir to combine and let stand 5 minutes.
  2. Slowly whisk in olive oil until dressing thickens.
  3. Put in fridge to cool.

Salad Ingredients:
  • 1/2 cucumber, seeds removed, chopped
  • 1 can diced tomatoes, drained -  (You can use two vine-ripe tomatoes, chopped - remember, mine went bad before I could make this salad! The canned tomatoes were fine as a substitute.)
  • 1 medium sweet onion, chopped -  (You can use red onion instead if you want)
  • 4 large sweet baby peppers, chopped - (Or use one large bell pepper)
  • 1 can quartered artichoke hearts, drained
  • 1 can chickpeas, drained and rinsed
  • 1/2 cup basil, coarsely chopped - (Or parsley)
  • salt & pepper, to taste
  • 1/2 lemon, juiced
  • 1 container feta cheese
  1. Combine all ingredients but lemon and feta in a large mixing bowl and stir to combine.
  2. Squeeze lemon juice onto salad and stir to coat salad.
  3. Fold in feta cheese.
  4. Pour dressing onto salad and stir to combine again.
  5. ENJOY!

PS. I'm still looking to exchange more blog buttons
Email me if you are interested.

xo, Jen


  1. This looks delicious! I'm going to try it out!

  2. Your tumblr led me here - and I'm so glad it did! This is making a really delicious dinner right now :) Thanks for sharing!


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