Let’s talk about this salad for a hot second. So it’s delicious and flavorful and everything you could ever want. But it also involves absolutely zero skill to create. I mean, I don’t even know if we can call this “cooking.” It’s more of a strategic assembly. Like a “can you chop a vegetable without impaling yourself?” kind of project.
So basically, what I’m saying is that today is your lucky day – because you (yes, even you!) can’t screw this up. And if by some miracle you do, then at least you know for sure that there is no hope for you in the kitchen. Certainty is worth something, right?
Anyway, this is my favorite dish that I have made all summer. It is beautiful in its simplicity – crisp vegetables, fresh-squeezed lemon, fragrant herbs. Oh, and cheese. But it’s feta cheese, so let’s just count that as another vegetable and call it a day.
So make it. Eat it. Enjoy it now before the pumpkins invade and take over every food blog in existence (including this one). 😱
- 6 oz package of israeli couscous (cook according to package directions, requires 1 tbsp olive oil)
- ½ english cucumber, cubed
- ½ pint grape tomatoes, halved
- ¼ red onion, thinly sliced
- ¼ c kalamata olives, sliced
- 3 tbsp chopped fresh mint
- 3 tbsp chopped fresh flat-leaf parsley
- 6-8 oz crumbled feta
- lemon juice from half of a lemon
- ¼ tsp salt
- ¼ tsp pepper
- Cook couscous according to package directions.
- Let cool for 15-20 min.
- Combine all ingredients in a large bowl and toss.