Not the Same old Summer Salad

I am almost alway happy in KilKenney Kitchen – but this time of the year, it’s extra special. Beautiful fresh vegetables are everywhere I look. The farmer’s markets, roadside stands, co-ops and neighborhood gardens are overflowing with bounty.

Once home with my haul, I have a tendency to fall into making my old stand by’s including the ever popular KilKenney Kale Salad, Asian Chicken Salad and Caprese Salad with Balsamic Glaze. Don’t get me wrong – these are all fabulous salads, but when the family asks um….. again? it’s probably time for something new. After a few experiments, I believe this Brown Rice Greek Salad is just the ticket. I know when Charlie (my 19-year old) eats the leftovers for lunch, I’ve cracked the code.

I invite you to try it this week and enjoy a little something different in your kitchen too.

Brown Rice Greek Salad

Crunchy, salty and delicious, this is a terrific side dish for summer. Loaded with fresh vegetables and fiber, you'll enjoy every bite. Add some garbanzo or other white beans to up the protein on this yummy salad.

Servings people

Prep Time 10

Total Time 30

Ingredients

The Vinaigrette

1 large lemon
2 tablespoons olive oil use the good stuff
1 clove garlic
1 tablespoon red wine vinegar
1 sprig fresh oregano or 1/4 teaspoon dried
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper

The Salad

2 cups cooked brown rice
1 pint cherry tomatoes
3 small cucumbers
1/2 cup Kalamata olives
1/4 cup feta chese crumbled
4 leaves fresh mint optional

Instructions

Mix up the Vinaigrette

Press the clove of garlic, or chop very fine
Add the juice of the lemon, the olive oil, red wine vinegar, garlic and salt and pepper to a jar
Finely chop the fresh oregano leaves (doesn't that smell amazing?) or grab your dried oregano
Add the oregano to the jar and give it all a good shake. Set aside

Make the Salad

Place the cooked brown rice into a large bowl
Chop the cucumbers and cherry tomatoes into small pieces. I usually just cut the cherry tomatoes in half. And add to the rice
Give the salad a stir and add the Kalamata olives
Add the crumbled Feta
Add about 1/2 of the vinaigrette and give the whole salad a stir. Taste and adjust the seasonings
If you are using fresh mint - grab the leaves and pile them on top of each other
Roll them up and cut cut to get tiny mint ribbons - also know as Chiffonade
Add the mint to the salad and stir again. Refrigerate for 20 minutes to let the flavors meld
Give it one last stir, taste and adjust the seasonings. Add more dressing, if needed
Serve with your favorite summer meals - we love it with burgers. The leftovers are wonderful the next day too!