Phoodie’s Greek Salad with a Twist! 8

I’ve spoken before about doing things “with a twist” or a la Phoodie…… sometimes it works and sometimes it doesn’t…

Being a bit of an all or nothing kinda gal, it is hard for me to accept that you can have it both ways. That is, the original AND the variation are BOTH allowed to be delicious!

This recipe is an example of that.

Give me a good old fashioned plate of traditional Greek salad any day or night,of the week and I’m laughing….. ditto to the version with Risoni! I guess they aren’t really comparable, I view them as 2 different meal options…. depending on if you’re wanting the carb factor or not!

EASY, QUICK + HEALTHY – Enjoy!

GREEK SALAD WITH RISONI

(Serves 4 as a main for dinner – keep in mind me and the family have big appetites!)

INGREDIENTS

1 bunch spring onions – finely diced

3 cucumbers – deseeded and diced

1 large red capsicum – diced

1 small green capsicum – diced

1 small red onion – finely sliced

1 cup kalamata olives

1 punnet grape tomatoes, quartered

1 and 1/2 cups (uncooked) risoni

1/4 cup olive oil – for the risoni

2 lemons – juiced

3 teaspoons salt

2 teaspoons pepper

200 grams feta

3 tablespoons olive oil – for the feta

2 teaspoons dried oregano – for the feta

METHOD

1) Cook the risoni as per instructions on the packet. It is VERY important not to overcook as it will become gluggy and stick together – GROSS. Once cooked, refresh in cold water and toss through oil, lemon juice, salt and pepper. Set aside.

2) Dice spring onions, cucumbers, capsicums and tomatoes. Slice onion. Place all of these ingredients in a bowl with the olives and toss thoroughly.

3) Place olive oil over feta and then sprinkle with the oregano. Roughly chop. Add to mixed salad and toss.

4) Add risoni to salad and combine well.

5) Dress with additional lemon juice and olive oil to taste.

HOWL IN THE NIGHT FROM DELICIOUSNESS!