This salad has very similar ingredients to the Greek Grilled Chicken Salad Bar (see: http://cookbookmeals.com/post/6011908555/greek-grilled-chicken-salad-bar). Mediterranean is a favorite flavor palette of mine. I found the recipe in the June 2011 issue of Food Network Magazine. I played around with it (as usual) to make it my own. To be honest though, this was just a so-so meal. Definitely not an all-time favorite, but not terrible by any means. I probably won’t make this version again…it would be better with grilled tuna steak…
Start by chopping all your veggies…
- Chop 1 English cucumber, 1 bunch of scallions, a couple of tomatoes, 1/2 a red onion, and a few heads of romaine lettuce.
Next, make a lemon vinaigrette…(or use a store-bought dressing)…
- Combine about 1/4 cup fresh lemon juice with the same amount EVOO.
- Season liberally with s&p.
Now you’re ready to put the salad together…
- Combine all the chopped veggies (minus the lettuce) with two cans of white tuna packed in water (drained and flaked).
- Add 1 can of chick peas (drained and rinsed) and some fresh chopped dill.
- Add about 1/2 the lemon dressing.
- Stir to combine.
Serve the salad on top of the romaine lettuce. I added a few kalamata olives and some roasted red pepper. Drizzle on a little more dress (to taste). Enjoy!
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