Naxos Island Salad

Name: Naxos Island Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 1 cup uncooked rice or 1 cup uncooked orzo pasta; 1 medium cucumber, seeded and diced; 1 large ripe tomatoes, diced, with juice; 1 red bell pepper, diced; 1/2 medium red onion, thinly sliced; 10 kalamata olives, pitted and sliced; 2 cups cooked chickpeas or 2 cups canned chick-peas, drained and rinsed; 1/4 cup minced fresh parsley; 2 tablespoons extra virgin olive oil; 1 tablespoon lemon juice (or more); 2 garlic cloves, minced (can press as well); salt & freshly ground black pepper, to taste; romaine lettuce leaf, ripped into bite-sized pieces; 2 ounces feta cheese, crumbled (optional)

Submitted by ncmysteryshopper

"Bursting with flavors, this Greek island salad would be a wonderful summer lunch or lite supper that is nourishing as well as delicious. Leaving the Feta off the salad will make it Vegan and still delicious! Recipe adapted from Cait Johnson."

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photo by Katanashrp

Ready In:: 25mins
Ingredients:: 14
Serves:: 4

ingredients

1 1 cup uncooked rice or 1 cup uncooked orzo pasta
1 medium cucumber, seeded and diced
1 large ripe tomatoes, diced, with juice
1 red bell pepper, diced
¹⁄₂ medium red onion, thinly sliced
10 kalamata olives, pitted and sliced
2 cups cooked chickpeas or 2 cups canned chick-peas, drained and rinsed
¹⁄₄ cup minced fresh parsley
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice (or more)
2 garlic cloves, minced (can press as well)
salt & freshly ground black pepper, to taste
romaine lettuce leaf, ripped into bite-sized pieces
2 ounces feta cheese, crumbled (optional)

directions

Cook couscous, rice, or pasta according to package directions. Fluff couscous with fork, if using. If using rice, make sure all liquid is absorbed so the rice is dry, not sticky. If using orzo, rinse hot pasta in cool water and drain well.
In a medium mixing bowl, combine cucumber, tomato, pepper, onion, olives, chickpeas, and parsley.
In a small mixing bowl, whisk olive oil, lemon juice, and garlic. Season to taste with salt and freshly-ground black pepper.
Add dressing to vegetable mixture and toss well.
On a serving dish, arrange lettuce leaves, mound the couscous, rice, or pasta in center and cover with mixed vegetables.
Sprinkle with feta, if using, and serve.

Questions & Replies

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Reviews

Fantastic! I used couscous and it was super yummy. I'll be making this all summer long. Thank you.

Katanashrp
This is a delicious main course salad for lunch which I made with couscous, since I was pressed for time. I also made extra dressing. I initially made it to serve for dinner but didn't find it filling enough. For lunch, it works great. I still have some of the veggies left so will make up some more couscous to take for lunch to work during the week.

Irmgard
This has to be one of my favorite salads. Everyone loves it. I used the orzo pasta instead of rice. I toasted the orzo first in a little olive oil and then cooked it in chicken broth. I thought I hated chickpeas, but now I love them. I made extra dressing.

M R.8418
Beautiful and delicious salad. I used rice. I loved the subtle dressing. I went a bit heavier on the olives and I used the optional Feta cheese (Feta is never optional, IMO ;) Thanx for a great lunch; I'll make this again!

*Parsley*
This is a delicious refreshing salad for the summer or any time. It has a nice mixture of vegetables which makes for a very attractive dish. I cut the recipe in half and served it with pita chips. I think it would be nice to add some oregano to the dressing.

PaulaG

see 3 more reviews

Tweaks

This has to be one of my favorite salads. Everyone loves it. I used the orzo pasta instead of rice. I toasted the orzo first in a little olive oil and then cooked it in chicken broth. I thought I hated chickpeas, but now I love them. I made extra dressing.

M R.8418
great way to get in all your veggies! i feel healthier already!! made for lunch and was great! i don't really like vinegar so i loved that this used lemon juice instead.

Jessica K

RECIPE SUBMITTED BY

ncmysteryshopper

I live in the beautiful mountains of Western North Carolina on Butler Mountain. I am a mystery shopper for restaurants and retail establishments. I graduated from UNC-Asheville with a BFA in art (photography). I was just recently married in Costa Rica to KC and his 6 year old son, Ty. Our wedding was perfect and I will cherish the memories forever. Leslie, Mama's Kitchen, sassafrasnanc, Mommy Diva and Chef V attended the wedding with their husbands!! Leslie's daughter Sarah was our flower girl and her hubby Wayne was our talented musician! 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