Blogging Marathon# 62: Week 2/ Day 2
Theme: Salads
Dish: Greek Cucumber Salad
Today's salad is extremely easy to put together, very filling and absolutely refreshing. I made this salad along with
Greek Lemony Dill rice that I posted last month. It is a great to serve as a side dish or on its own for a light meal.
Recipe is from
Cooking Light magazine. I wasn't a big fan of dill for a long time. I thought it had a very strong flavor that was overpowering. But recently I started liking it quite a bit, especially when used in Greek style dishes like
tzatziki sauce or Spanakopitas.
Dill absolutely makes this salad, giving it a fresh, herbaceous flavor that brightens up the whole dish. It is a satisfying bowl of crunchy, creamy and chewy textures.
Greek Cucumber & Chickpea Salad
Ingredients:
-
1
Medium English Cucumber, thinly sliced
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1cup
Cooked Chickpeas
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1
Medium Roasted Bell Pepper, thinly sliced
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4
Kalamata Olives, pitted and finely chopped
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3tbsp
Feta Cheese, crumbled
-
1tbsp
Fresh Dill, chopped
For the Dressing:
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1tbsp
Extra Virgin Olive Oil
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1tbsp
Red Wine vinegar
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To taste
Salt & Pepper
Method:
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Make the Dressing: Whisk together olive oil, red wine vinegar, salt and pepper in a medium bowl.
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Make Salad: To the dressing, add chickpeas, bell peppers and olives. Toss to combine.
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Divide cucumber slices in 2 serving bowls and top with the chickpea mixture, cheese and dill. Serve right away.
Lets check out what my fellow marathoners have cooked today for
BM# 62.