This salad is refreshing, super flavorful and packed with tomatoes, cucumber, feta cheese and kalamata olives. Plus this delicious salad is ready in less than 20 minutes!
1cupquartered and sliced cucumber(deseed if necessary)
1cuphalved grape tomatoes(or cherry tomatoes)
⅔cup(100 grams) crumbled feta cheese
½cupchopped red onion
⅓cupchopped Italian parsley
⅓cuppitted kalamata olives
Dressing
¼cupextra virgin olive oil
2tablespoonslemon juice
1teaspoondried oregano
½teaspoongarlic powder
½teaspoonsalt flakes
¼teaspoonblack pepper
Instructions
Dressing
Combine all the dressing ingredients in a large bowl.
Salad
Bring to boil a medium pot of salted water and cook the pearl couscous for 10 minutes or as directed on the package.
When ready, drain the couscous and add while still warm to the dressing and stir for the dressing to coat all the couscous. Allow to cool.
In a large bowl combine remaining salad ingredients
Add cooled couscous and any dressing in the bottom of the bowl to the remaining salad ingredients and stir gently to combine. Taste for seasoning and adjust if necessary.
Can be served immediately or cover and refrigerate for up to 4 hours in which time the flavors will meld and combine perfectly.
Serve with extra lemon wedges.
Notes
Tips for success
The biggest tip I can give you is to not overcook the couscous. Also be sure to stir the warm couscous into the dressing for maximum flavor boost!
Please follow the instructions on the packet of pearl couscous as it varies from brand to brand.
If you can't find pearl couscous, use small pasta like orzo or regular couscous.
This salad is best fresh or within 4 hours of preparing (keep refrigerated). However leftovers can be stored in the refrigerator for a day or two.