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Salad Ingredients, for a fresh and crisp Mediterranean Salad
1/3 cup Red peppers
1/3 cup Yellow peppers
1/3 cup Garbanzo Beans
1/3 cup Farro or Quinoa
1/2 cup Red ripe tomatoes
1/2 cup Yellow ripe tomatoes
1 cup Fresh Arugula or Kale
1 cup Feta cheese
1 cup Cucumbers
1 Medium Red onion
1 cup Pitted Kalamata olives
1 or more Tbsp. Coarse chopped Parsley or Cilantro
Ingredients for the Greek Olive oil and Lemon Vinaigrette
1 cup Extra Virgin Greek Olive oil
2 Lemons for fresh lemon juice
1 Teaspoon dried Oregano
Sea salt or Kosher salt and Peppermill to taste
Some Red Pepper flakes at your
discretion.
Mix Virgin Olive oil with fresh squeezed lemon juice, add dried Oregano, Salt, Peppermill and red pepper flakes.
Mix and incorporate well and let rest at room temperature for 10 to 15 minutes.
For every cup of Olive oil, use about 1/3 cup of fresh lemon juice.
Taste it and feel free to add more of each ingredient. Go after your own taste.
For the Salad
Cut tomatoes, red onions, red and yellow peppers, peeled and seeded
cucumbers, in half inch chunks and place in a stainless steel or glass bowl.
Season with salt and pepper, toss with the prepared Greek Vinaigrette.
Add all the other ingredients:
Canned Garbanzo beans, rinsed with cold water and well drained
Cooked and chilled Farro or Quinoa
Kalamata olives
Break the Greek Feta cheese into small chunks and add at the end
For the presentation:
In a large bowl place the Arugula, Kale or both
with all the other ingredients.
Toss well and taste
Drizzle some more EVOO (Extra Virgin Olive Oil) over your salad.
Serve chilled.
Serve with fresh grilled Pita Bread or a crusty French Bread.
A glass of Riesling or Gewürztraminer wine would be my beverage choice.
Bon Appetit !
