Not-Greek Tomato Cucumber Quinoa Salad

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I’m not Greek. I don’t like olives. And I’ve never even seen My Big Fat Greek Wedding.

So- I make no claims that this is an authentic Greek salad. All I’m saying is, “It’s GOOD.” And you should make it.

Not-Greek Tomato Cucumber Quinoa Salad

1/4 cup olive or avocado oil
1 T red wine vinegar (balsamic or apple cider vinegar would probably work too)
1 T lemon juice
1 tsp honey
1/2 tsp salt
1/8 tsp garlic powder
1/8 tsp black pepper
2 T. minced oregano

1/2 cup quinoa (measured dry), cooked and cooled
1/2 of a cucumber, chopped
2 tomatoes, chopped
1 green onion, minced (white and green part)
1/4 cup feta cheese

In a small container, mix the dressing vigorously (I shook mine in a jar).

In a large bowl, mix the veggies, quinoa, and feta. Drizzle the dressing over top and mix evenly to coat. Serve and enjoy!

I prefered mine served at room temp rather than chilling it, but it can certainly be made ahead of time and kept in the frig.

Makes 3-4 servings.

Cool Lemon Dill Cucumber and Quinoa Salad


Cool Lemon Dill Cucumber and Quinoa Salad

1/2 cup quinoa

Cook the quinoa and cool for several hours before making the salad.  If you need instructions, go here.

2 T. plain yogurt
1/2 T. lemon juice
1/2 T. honey
1/4 tsp salt

Mix the dressing ingredients together and set aside.

1 cucumber, cut however you like
1/4 cup minced green onions (during the spring) or purple onions (summer/fall)
2 T. minced dill

Cut up your vegetables and mix with the quinoa.  Incorporate the dressing.
Serves 2-3.

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I used our spiralizer to cut the cucumbers into spiral ribbons, but you could chop them with a knife, too.

I used our spiralizer to cut the cucumbers into spiral ribbons, but you could chop them with a knife, too.

"Tastes Like Summer" Salad

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I came up with this recipe because I wanted a salad that would showcase the best of summer flavors. 

I first taste-tested it on a group of moms and kids at one of our farm play dates.  After the salad had made its rounds and gotten thumbs-ups from the moms, a group of toddlers and preschoolers congregated around the bowl and gobbled it down!  They may have been more fascinated with the novelty of stabbing the food with toothpicks than being interested in the food itself, but regardless; they polished off the rest of the bowl!!!

The salad next made its appearance at our chiropractor's office (Inspired Chiropractic) when I handed out samples there.  One woman's eyes lit up when she tried it and she said, "Mmmm... it tastes like summer."  Thus the name of the recipe came about.

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Most recently, I passed out samples of this salad at a business meeting.  One man asked what the yellow vegetables were and when I answered "yellow tomatoes" he said, "Huh.  I don't normally like tomatoes, but I like THOSE!"

"Tastes Like Summer" Salad

2 T. balsamic vinegar
2 T. olive oil
1/2 T. raw local honey
2 roasted garlic cloves, mashed  (See how to roast garlic here.)
1/4 tsp salt

Vegetables needed:
Cherry tomatoes, halved
Cucumbers, peeled and cut into 1/2" pieces
Basil, minced

Cut up an adequate amount of vegetables to feed your family and drizzle with dressing right before serving.  The salad will become very juicy if allowed to sit, so only make what you will eat right away.

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