Greek Salad

Fresh, crunchy vegetables. What is better? Maybe ice cream cake. But that is a different post. This simple and refreshing Greek salad is sure to satisfy your desire for a light and flavorful salad or side dish. From crunchy peppers and cucumbers to sweet tomatoes and salty feta, there is no box that isn't checked. Even my husband who seems to have an aversion to things that are predominantly vegetables was loving it and begging for me to make it again. And the good news is, there really aren't any culinary skills needed. Assuming you have eye hand coordination mastered enough to operate a knife, you're in the clear. Some simple cutting, no "cooking", minimal dishes and just enough math skills to use measuring vessels.

Serves 6

Ingredients/Instructions:

For the Salad:

4.4 oz dry Israeli couscous (half a box)

1 dry pint tomatoes

1 engllish cucumber

2 bell peppers

1 cup cubed feta

1/2 cup kalamata olives

1/2 cup pepperoncinis

4 roasted red peppers

1. Referring to the picture above, pretty much cut your vegetables to the desired size. I quartered my tomatoes, sliced then quartered my cucumbers. I left my peppers in strips. Cubed my feta into 1/4" to 1/2" pieces. And very coarsely chopped my kalamata olives, pepperoncinis and roasted red peppers.

2. I cooked my Israeli couscous according to the instructions on the box. I'm a super genius, I know. So... semi tangent. You could absolutely use orzo instead of Israeli couscous. In fact, that would probably make this dish a more "authentically Greek salad". But I had couscous, and they are both flour based "pastas". (Sometimes I trust you to make these calls yourself. Put you in the driver's seat. This is one of those moments.)

3. Once everything is chopped, cooked and tossed, set it aside in a lidded storage bowl.