Once a week I make a big batch of what we call “the Greek stuff.” Chopped bell pepper, peeled and chopped cucumber, Kalamata olives, feta, and “frizzled” chickpeas (chickpeas sautéed in olive oil with garlic and red pepper flakes). I add a splash of the olive juice to the mixture and make a dressing of lemon juice, olive oil, salt and pepper. Some weeks I make it as an orzo salad and we have the leftovers served chilled. Some weeks I do it sans orzo and we add some pita, hummus, and whole fat greek yogurt. Pita in picture was shared!
by baeball40
3 Comments
I mainly make this for my husband and myself and the biggest tip I have is buying the produce in bulk. We go to Sam’s and get a pack of six bell peppers and three giant English cucumbers and that will go into two separate batches over a week!
Looks so fresh and healthy, not to mention, delicious. It’s very close to a Greek village salad. This salad is so satisfying with all of the textures and the salty savoriness.
My husband and have “Meze Night”on Fridays and I make something very similar to your salad.
To your recipe, I add capers, tomatoes & sometimes sun dried tomatoes, fresh herbs mint & parsley but mainly Dill, orzo. Served over arugula or spinach.
Now I have to make “frizzled” chickpeas.
They sound perfect for a late night snack!!
I really like that approach to meal planning. You have food ready for a quick dinner or lunch, yet have latitude for creativity.