We all need quick meals from time to time and this chicken salad is a fun twist. Plus, it’s a great way to use up leftovers! Continue reading
Last week Adam and I headed to Millennium park to hear the Grant Park Orchestra play Mozart’s Mass in C minor. You might not know, but I actually have a degree in music and while I don’t do much with it at this point in my life, I still love listening to performances.
This concert in the park was a lot like Ravinia. Free for the lawn seats and you can bring a picnic and chairs and set up camp while listening to some good music. You can pay to sit in the bowl of the park, but why pay when you can still hear the performance AND eat. Food and music. My two loves. And Adam, of course.
So I knew I needed to come up with some simple and easily transportable food for dinner. I tried out these bean burgers from Minimalist Baker and they were phenomenal. I had mine wrapped in butter lettuce and got a few buns for my bread-loving husband. I also came up with this simple Greek salad but added a little twist by spiralizing the cucumbers. The dressing is equally as simple and it also works great as a marinade (more on that in a later post….)
Whether you have a concert in the park or a summer party to attend, this is a great dish to bring along. If you have time, make it the night before so the dressing can really soak into the salad. This is one of those dishes that taste better over time.
Spiralized Greek Salad
- 1 large cucumber
- 8 oz of cherry tomatoes
- 1/2 cup red onion, diced
- 2/3 cup Kalamata olives, sliced
- 1 green pepper, sliced thinly
For the dressing:
- 1 tsp dried minced garlic
- 1 tsp oregano
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tsp spicy mustard
- 3 tbsp apple cider vinegar
- juice of 1/2 lemon
- 1/2 cup olive oil
- Whisk together all the dressing ingredients in a small bowl and set aside.
- Rinse and dry the cucumber and then spiralize. If you don’t have a spiralizer, you can also slice the cucumber however you would like. Once you spiralize the cucumber cut up the noodles a little so they are easier to manage. Place into a large bowl.
- Slice the cherry tomatoes in half and then add the rest of the vegetables to the cucumber. Stir to combine everything.
- Quickly stir the dressing again and then pour about half of it over the salad. Stir everything so all the vegetables are coated and then cover and store in the fridge until you’re ready to serve. You can add more dressing before eating if needed.
I know I have been giving you a lot of simple recipes lately and A LOT of recipes that don’t require a heat source. It’s summer. It’s hot and ridiculously humid. And honestly, I’m struggling to come up with a ton of super creative meals lately. I know I’ll get my creative juices flowing again soon, but for now I’m just going to share the few things I have going on in my kitchen right now. Thanks for sticking around and enjoy!
Does anyone else watch TV shows that they have seen a million times? I do. All the time. While I love watching new shows and finding new things to love, a part of me loves the comfort of an old favorite. If you know anything about me, you can probably guess which show I always turn to.
I own all of the episodes on DVD (even though they are now on Netflix, I still watch the DVD version because there are scenes that are cut out on the Netflix versions) and I will routinely watch them over and over. I can pretty much quote whole episodes, recognize obscure lines, and know what each scene looks like. If Marta Kaufmann and David Crane called me up and told me they needed someone to recreate every single episode on their own, I would be perfect for the job.
Why do I continue to watch Friends over and over and over again? It’s a security blanket. When I’m feeling blue, I know one of Chandler’s jokes can cheer me up. When I’m under the weather, there is no better medicine than Phoebe’s ditzy yet surprisingly poignant logic. I see myself in some of Monica’s obsessive tendencies, Joey gives me encouragement that even if I’m not great at something if I keep at it I can achieve some kind of greatness, and who doesn’t love the on again off again relationship between Rachel and Ross?
It also connects me to the people I love. My mom, sister, and my friend Ashley are all just as big a fans as I am when it comes to Friends. I can randomly text them lines from the show and they know exactly what episode I’m watching. I often relate my life to certain scenarios and they know exactly what I mean. So to make a long story short, Friends is awesome and I’ll never stop watching.
This simple salad is almost as awesome as Friends. It’s the perfect summer side dish because it takes 2 minutes to put together, doesn’t require a stove or oven, and uses in season vegetables. You probably already have most of the ingredients, so whip up a big batch to eat all weekend long because the longer this salad marinates, the better it gets!
Tomato Cucumber Salad- based on this recipe from Rachel Ray
- 2 large cucumbers, peeled and sliced
- 16 oz cherry tomatoes, cut in half or quartered
- 3/4 cup red onion, diced
- 1/4 cup white wine vinegar
- 1/4 cup olive oil
- 2 tsp oregano
- 2 tsp basil
- salt and pepper to taste
- Wash, peel, and cut the cucumbers and place into a large bowl. Wash and cut the tomatoes and add those in along with the red onion. Mix everything so it’s well combined
- Pour in the vinegar and olive oil and stir once again. Finally, add in all the seasonings. Mix everything really well.
- Cover and place in the fridge and if possible allow it to marinate overnight. Once it has marinated, taste and adjust any seasonings.
Also, if you’re looking for a delicious and healthy treat to cool off during this hot weekend you should check out my post on Girl.ish this week. I made a PB & J milkshake that tastes like it should be so bad for you but it’s not! Go try it and let me know what you think!
Have a great weekend everyone!