Romaine salad loaded with crisp summer veggies, roasted red peppers, chickpeas, Kalamata olives and tangy feta cheese. Oh what a salad!
Hello Summer! My favorite time of year by far. Summer has always represented freedom, travel, good vibrations, beaches and pools, and fresh summer fruits and vegetables. Our love the outdoors just shines in the summertime. You can be sure to find us in our backyard at all times, and eating alfresco is a summer requirement in our home.
So this year I've decided to bring you a Summer Fresh Recipe Series filled with fresh summer produce that's easy, light, and oh soooo tasty! Lucky you, today's my 1st installment and I have a wonderful salad for you.
The classic cobb salad takes on a Greek flair in this Greek Cobb Salad. It's filled with Mediterranean ingredients such as chickpeas, tomatoes, and cucumbers, and several flavor bombs like fresh dill, Kalamata olives (briny and flavorful), and tangy feta cheese. Now one ingredient that makes a cobb salad a "cobb salad" is the hard boiled eggs. You may notice are missing from my pictures. That's because I completely forgot to cook the eggs. But it's wonder of a salad either way. I've put them in the list of ingredients along with instructions for you if you choose to include them.
I displayed this salad on a platter as a deconstructed salad. A deconstructed salad is one which the ingredients are kept separate instead of tossed. The presentation is spectacular and everyone enjoys it, however, you can just put all the ingredients in a large bowl and toss it all together if you would like.
Perfect as a main entree for 2 people, or as a side dish for 4 people this salad will become a go-to recipe during the hot summer months. Fast, fresh, and screaming.with.flavor. What more could you ask for!
Enjoy!
Greek Cobb Salad
serves 4 as a side - 2 as a main dish
2 large eggs
1 14.5 oz can of chickpeas
2 garlic cloves
2 oz. roasted red peppers
2 tsp. dill, chopped
1/4 cup feta cheese, crumbled
1/4 cup chopped Kalamata olives
1 Roma tomato
1 Romaine heart
1 cucumber
4 Tbsp olive oil, plus more for cooking
1 Tbsp + 2 tsp red wine vinegar, divided use
kosher salt and pepper
Add water to a small saucepan and bring to a boil. Carefully add the eggs and cook for 10 minutes over medium heat. Immediately drain and return to the saucepan. Cover and shake pan to gently crack shells, then fill saucepan with ice water. Set aside and let stand.
Rinse and drain the chickpeas. Finely chop one clove of garlic. Lightly crush the 2nd clove. Coarsely chop the roasted red peppers.
In a medium sized skillet heat 1 Tablespoon of olive oil over medium heat. Add the chopped garlic and cook 30 seconds. Add the chickpeas and roasted red peppers. Increase heat to medium high and cook 3 minutes until warmed. Stir often. Remove from the heat and add 2 teaspoon of red wine vinegar and 1 teaspoon of olive oil. Season with salt and pepper, stir to combine. Set aside.
In a medium bowl add 1 tablespoon of red wine vinegar, 1 teaspoon water, and 3 tablespoon olive oil. Season with salt and pepper. Stir in 1/2 of the chopped dill. Whisk until combined. Remove 2 tablespoons of the vinaigrette to a small bowl.
Cut tomato into 1/2 inch pieces. Halve the romaine heart lengthwise, and then cut crosswise into 1/2 inch pieces. Thinly slice the cucumber (peel if desired). Peel eggs under running water and cut into quarters.
Add the romaine and half of the feta and the remainder of the dill to the bowl with the vinaigrette. Toss and season with salt and pepper. Spread romaine mixture along the length of a platter. Add chickpeas, eggs cucumbers, tomatoes, and olive in sections for a deconstructed salad. Drizzle with reserved vinaigrette.
adapted from: Marleyspoon.com
So this year I've decided to bring you a Summer Fresh Recipe Series filled with fresh summer produce that's easy, light, and oh soooo tasty! Lucky you, today's my 1st installment and I have a wonderful salad for you.
The classic cobb salad takes on a Greek flair in this Greek Cobb Salad. It's filled with Mediterranean ingredients such as chickpeas, tomatoes, and cucumbers, and several flavor bombs like fresh dill, Kalamata olives (briny and flavorful), and tangy feta cheese. Now one ingredient that makes a cobb salad a "cobb salad" is the hard boiled eggs. You may notice are missing from my pictures. That's because I completely forgot to cook the eggs. But it's wonder of a salad either way. I've put them in the list of ingredients along with instructions for you if you choose to include them.
I displayed this salad on a platter as a deconstructed salad. A deconstructed salad is one which the ingredients are kept separate instead of tossed. The presentation is spectacular and everyone enjoys it, however, you can just put all the ingredients in a large bowl and toss it all together if you would like.
Perfect as a main entree for 2 people, or as a side dish for 4 people this salad will become a go-to recipe during the hot summer months. Fast, fresh, and screaming.with.flavor. What more could you ask for!
Enjoy!
Greek Cobb Salad
serves 4 as a side - 2 as a main dish
2 large eggs
1 14.5 oz can of chickpeas
2 garlic cloves
2 oz. roasted red peppers
2 tsp. dill, chopped
1/4 cup feta cheese, crumbled
1/4 cup chopped Kalamata olives
1 Roma tomato
1 Romaine heart
1 cucumber
4 Tbsp olive oil, plus more for cooking
1 Tbsp + 2 tsp red wine vinegar, divided use
kosher salt and pepper
Add water to a small saucepan and bring to a boil. Carefully add the eggs and cook for 10 minutes over medium heat. Immediately drain and return to the saucepan. Cover and shake pan to gently crack shells, then fill saucepan with ice water. Set aside and let stand.
Rinse and drain the chickpeas. Finely chop one clove of garlic. Lightly crush the 2nd clove. Coarsely chop the roasted red peppers.
In a medium sized skillet heat 1 Tablespoon of olive oil over medium heat. Add the chopped garlic and cook 30 seconds. Add the chickpeas and roasted red peppers. Increase heat to medium high and cook 3 minutes until warmed. Stir often. Remove from the heat and add 2 teaspoon of red wine vinegar and 1 teaspoon of olive oil. Season with salt and pepper, stir to combine. Set aside.
In a medium bowl add 1 tablespoon of red wine vinegar, 1 teaspoon water, and 3 tablespoon olive oil. Season with salt and pepper. Stir in 1/2 of the chopped dill. Whisk until combined. Remove 2 tablespoons of the vinaigrette to a small bowl.
Cut tomato into 1/2 inch pieces. Halve the romaine heart lengthwise, and then cut crosswise into 1/2 inch pieces. Thinly slice the cucumber (peel if desired). Peel eggs under running water and cut into quarters.
Add the romaine and half of the feta and the remainder of the dill to the bowl with the vinaigrette. Toss and season with salt and pepper. Spread romaine mixture along the length of a platter. Add chickpeas, eggs cucumbers, tomatoes, and olive in sections for a deconstructed salad. Drizzle with reserved vinaigrette.
adapted from: Marleyspoon.com
