This salad just struck me to be just a little special because of the lightness of the vegetables and the addition of the Israeli couscous. The combination makes for a really nice presentation, whether served on its own or as a side dish with lamb.
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Ingredients
Salad Greens
- 2 cups cooked Israeli couscous
- 2 cups mixed greens
- 1/3 red onion thinly sliced
- 1/4 cup thinly sliced pickled banana peppers
- 8-10 whole Kalamata olives pitted and sliced
- 1 tspn red wine vinegar
- 1 tbspn olive oil plus extra for drizzling
- kosher salt and ground black pepper
Salad Topping
- 1 whole cubanelle pepper seeded and sliced
- 12 grape tomatoes sliced in half
- 1/2 whole English cucumber seeded and thickly sliced
- 3-4 sprigs parsley chopped
- 1 tspn red wine vinegar
- 1 tbspn olive oil
- 1/3 lb block feta cheese crumbled in large chunks
- 1/2 tspn dried oregano
Servings: people
Units:
Instructions
- Gather all ingredients before starting recipe.
Salad Greens
- In a medium bowl, combine cooked couscous, mixed greens, pickled banana pepper, onion, olives, 1 teaspoon of red wine vinegar and 1 tablespoon of olive oil.
- Generously season salad mix with kosher salt and black pepper and toss to combine.
Salad Topping
- In a separate bowl, combine prepared Cubanelle pepper, tomatoes, cucumbers and chopped parsley.
- Season with kosher salt and add 1 teaspoon red wine vinegar and 1 tablespoon olive oil. Toss to combine.
Serving
- Place a generous layer of the salad greens down the center of the platter.
- Top with the cucumber and tomato mixture.
- Crumble feta cheese and sprinkle on top of the tomato, cucumber mixture. Drizzle with a little olive oil.
- Sprinkle with dried oregano.
Recipe Notes
This salad is very pretty and appetizing, provided that you keep the ingredients separate, Salad Greens from Salad Topping. You wouldn't think it makes a difference, but it does, if you want the results in the photo. It just looks better.