Daniel and I love Greek food. There’s this restaurant here in Tucson called My Big Fat Greek Restaurant – it’s one of our favorites. Their menu offers plenty of delicious options, but our favorite meal is called “The Meat Lover’s Platter – Symposium of Ecstasy”.
This massive platter of meat, vegetables, moussaka, lemon potatoes, rice, and pita bread is incredibly delicious and I love that I can try a little of everything, but, the thing is so big that when we order it for 2 (the minimum), it feeds us for a week.Did I mention that all of that comes with a Greek salad to start? Well, their salad is what inspired this dish. We will always go back to the restaurant for the “Symposium of Ecstasy,” but I wanted us to be able to enjoy some Greek flavors at home, in a healthier way.
This salad definitely hits the spot for us! It combines quinoa (which I cook in chicken broth for extra flavor), crunchy vegetables, fresh herbs (I guess technically “herb,” singular), tangy red wine vinegar, salty kalamata olives, and crumbled feta cheese. AKA, a bowl full of deliciousness that will make and keep you feeling full.
You could eat this right after mixing together the ingredients, but I highly suggest you leave it in the fridge for a few hours for the flavors to meld!
P.S. Don’t forget to enter the recipe card giveaway!
- 2 cups cooked quinoa
- 1/2 medium cucumber, sliced and quartered
- 1 red bell pepper, seeded and chopped
- 1/4 cup diced red onion
- 1/2 cup kalamata olives, chopped
- 1/2 cup crumbled feta
- 2 Tbs extra virgin olive oil
- 3 Tbs red wine vinegar
- 1/4 cup fresh parsley, chopped
- 1/4 tsp freshly ground pepper
- Pour all ingredients into a medium mixing bowl.
- Stir to combine.
- Store in the refrigerator for a few hours before serving. Serve chilled.