Really Greek Salad Recipe

prepare and roast

Preheat oven to 400°F (200°C). Halve larger tomatoes if using cherry/grape tomatoes leave whole or halve for even roasting. Toss tomatoes with 1 tablespoon olive oil, 1 tsp salt, 1 tsp black pepper and 1 tsp dried oregano. Spread in a single layer on a small rimmed baking sheet. Roast 15-20 minutes until skins blister and tomatoes are soft and slightly caramelized. Remove and let cool to room temperature.

cook quinoa

Place 3 tablespoons rinsed quinoa and 1 cup water in a small saucepan. Bring to a gentle boil, reduce heat to low, cover and simmer 12-15 minutes until water is absorbed and quinoa is tender. Remove from heat and let sit covered 5 minutes, then fluff with a fork and cool slightly.

assemble tabbouleh

In a bowl combine the cooled quinoa, 1 cup finely chopped parsley, 1 tablespoon chopped fresh mint, 2 tablespoons sliced green onion, 2 tsp lemon juice, 1 tsp olive oil and a pinch of salt. Mix well and taste; adjust lemon and salt as needed. Set aside to allow flavors to meld (10 minutes).

marinate chickpeas

In a small bowl combine 1 cup cooked chickpeas, 1 tsp olive oil, 1 tsp lemon juice, 1 tsp dried oregano, 1 minced garlic clove, a pinch of salt and pinch of black pepper. Toss to coat and let sit at room temperature at least 10 minutes (or refrigerate up to 2 hours) to absorb flavors.

whisk dressing

In a small bowl or jar combine 4 tablespoons extra-virgin olive oil, 3 tablespoons fresh lemon juice, 1 teaspoon red wine vinegar, 1 teaspoon dried oregano, 1 minced garlic clove, 1 teaspoon Dijon mustard, 1 teaspoon honey (or maple syrup), 1 teaspoon salt and 1 teaspoon black pepper. Whisk vigorously or shake in a jar until emulsified. Taste and adjust lemon, salt or sweetness if needed.

Prepare the salad components: chop romaine into bite-sized pieces to measure approximately 4 cups and place in a large mixing bowl. Dice or slice enough cucumber to equal 1 cup and add to the bowl. Add 3 oz pitted kalamata olives and 3 oz crumbled feta.

Add the prepared components: spoon in the cooled roasted tomatoes (including any juices from the sheet), the quinoa tabbouleh and the marinated chickpeas into the bowl with the greens in separate small clusters or gently tossed according to preference.

Dress and toss: Pour about half of the lemon oregano dressing over the salad (start with half to avoid overdressing). Gently toss to combine all ingredients. Taste and add more dressing to preference (reserve extra dressing to serve on the side if desired).

Finish and serve: Plate the salad onto individual plates or a large serving platter. Garnish with any additional parsley or a light drizzle of olive oil if desired. Serve immediately.