Even if I’m not taking a summer vacation to Greece, this salad made with fresh summer produce makes me feel transported to the oceanic isles. To keep the tradition of a Greek salad, I added Kalamata olives, feta cheese and red onion to the cucumber and tomato. My Gourmet Gab spin with came from the sliced baked chicken breast and toasted Israeli couscous. The Greek salad is savory, yet fresh and nutritious enough to keep me full after lunch. Also, it’s simply beautiful with all the contrasting colors!
See the little tan grains on top of the lettuce? That’s the Israeli couscous. Also known as “pearl couscous” because of it’s shape and size, the Israeli couscous adds a delicious nutty flavor and substance to keep you full. It cooks on the stove with boiling water, but prior to boiling the secret is to toast the couscous with a little olive oil to bring out the flavor.
The sliced chicken breast is from my favorite baked chicken breast recipe. I keep a few of these in my fridge each week for salads, pasta dishes or easy weeknight dinners. Top the Greek salad with a light vinaigrette and it’s perfect for lunch at the office or dinner at home. You’ve seen me make these vinaigrette dressings before because they’re so simple. Just a little olive oil, white wine vinegar, salt, pepper and garlic in this one made for the ideal light dressing on top of this savory salad.
- 1 roma tomatoes (sliced) or a handful of cherry/grape tomatoes (halved)
- 8 cucumber slices
- 1/8 sliced red onion
- 2 tablespoons Kalamata olives, halved
- 1/4 cup feta cheese
- 1/4 cup Israeli couscous, cooked
- 1 chicken breast, cooked
- 1 bowl of lettuce
- 1/4 cup white wine vinaigrette
- Make chicken breast, according to <a=href=”https://gourmetgab.com/the-best-chicken-for-salads/”>baked chicken breast recipe.</a>
- Prepare all toppings. Cook couscous according to package directions, ensuring to toast couscous grains over heat prior to boiling. Slice tomatoes, cucumbers and red onion. Half Kalamata olives.
- Mix vinaigrette dressing, according to <a=href”https://gourmetgab.com/1-minute-vinaigrette-dressings-video/”> vinaigrette dressing recipe </a> subbing white wine vinegar instead of balsamic vinegar.
- Toss and enjoy!
Whether you find your summer produce at the weekend farmer’s market or on your usual grocery store trip, this Greek salad is the perfect way to showcase it. Salty olives and feta cheese add a savory flavor, while the chicken adds a nutritious element. The recipe above yields one serving, but I make 3 or 4 of these salads to eat for lunch all week. Snap me the pictures of your Greek Salad at @GourmetGab on Snapchat or tag them on Instagram at @Gourmet_Gab!
Love food. Love self. Love life.
Gabriela
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