Name: Colorful Greek-inspired Summer salad
Cuisine: Greek
Ingredients: 80gr of lettuce; 6 or 7 heirloom tomatoes (Ex: 1 green, 1 orange, 1 yellow, 2 little red and 2 little dark red); 1/3 of cucumber; 1/3 of red pepper (you can also replace by little bell peppers red, yellow and orange); 100gr of feta; 14 dried olives greek style; 6 sundried tomatoes; 1 tbsp of olive oil; 1 tsp of balsamic vinegar; 1 tsp of Dijon mustard; 1 tsp of toasted sesame oil; 2 tsp of sesame seeds; 1 ounce of quinoa; 1 handful of coriander and 1 handful of chive; Salt and Pepper to taste; Variation : you can add pastrami if you are really in the mood for some meat 🙂; Heat the quinoa with 2 ounces of water and a pinch of salt in a little pan for 12 to 15 minutes. Put aside at room temperature.

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This Greek-inspired Summer salad make us swoon. Just the right combination of gorgeous colors, bursting flavors and surprising crunchiness that is essential for a Greek salad. We’ve added unusual flavors (sesame oil!) and untraditional Greek salad ingredients (sundried tomatoes!) to create our version. We were very happy with the results and we recommend you try this salad too!

It’s sunny in Paris and we’re planning to bring this salad with us on our weekend picnic in the Buttes Chaumont (a lovely park in the 19th arrondissement of Paris). (Fun fact : the Buttes Chaumont is one of the only parks in Paris that allow us to bring our dogs. That’s part of why we love it there so much!)

Colorful Greek-inspired Summer salad

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Author: Alix and Hugo
Yield: For 2 people 1x

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Description

Delicious, crunchy, colorful and textured Greek salad revisited.

Ingredients

Scale

80gr of lettuce
6 or 7 heirloom tomatoes (Ex: 1 green, 1 orange, 1 yellow, 2 little red and 2 little dark red)
1/3 of cucumber
1/3 of red pepper (you can also replace by little bell peppers red, yellow and orange)
100gr of feta
14 dried olives greek style
6 sundried tomatoes
1 tbsp of olive oil
1 tsp of balsamic vinegar
1 tsp of Dijon mustard
1 tsp of toasted sesame oil
2 tsp of sesame seeds
1 ounce of quinoa
1 handful of coriander and 1 handful of chive
Salt and Pepper to taste
Variation : you can add pastrami if you are really in the mood for some meat 🙂
Heat the quinoa with 2 ounces of water and a pinch of salt in a little pan for 12 to 15 minutes. Put aside at room temperature.

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Instructions

Wash the vegetables.
Put the lettuce in a bowl.
Cut the bigger tomatoes in 4 parts and the little tomatoes in halve. Put the juice and seeds from the tomatoes aside (you will be using it later in the recipe).
Add tomatoes to bowl.
Mix the juice and tomato seeds with balsamic vinegar, olive oil, Dijon mustard, toasted sesame oil, salt and pepper, in a vinaigrette. Put aside.
Cut the cucumber in half, then, thinly slice it and add to bowl.
“Brunoise”the pepper (cut in cubes of 3 mm or less on each side) and add to bowl.
Cut the feta in cubes of 1cm on each side and add to bowl.
Cut the olive in halves and add to bowl. Keep 3 full olives per person for the presentation.
Add the quinoa to bowl.
Chopped the coriander and chives and add to bowl.
Mix the salad and separate the mixture in 2 bowls.
Add 3 olives to each bowl.
Add 3 sundried tomatoes to each bowl.
Add the vinaigrette (approximately 5 minutes before serving).
Now, for the meat lovers, cut the pastrami into small pieces and add to each bowl. 🙂

Category: Salad
Cuisine: Greek

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Colorful Greek-inspired Summer salad