This is one of the important things I learned at bible study this week: “Fear sucks the life out of the soul … and drains us dry of contentment.”
This is another one of the important things I learned at bible study this week: Roxann has an endless supply of delicious recipes and lunch menu plans. This week, she shared a simple Greek lunch.
Tino’s gyro chicken (lucky you if you live in Austin!), Tzatziki (Central Market has it!), and Ina’s Middle Eastern Vegetable Salad. Do not be confused by the bland name ~ this salad is beautiful, delicious and uber healthy.
Middle Eastern Vegetable Salad
10 scallions, white and green parts, thinly sliced * 1 pound ripe tomatoes (seeded, cored, and 1/2-inch-diced) * 1 hothouse cucumber (halved lengthwise, seeded, and 1/2-inch-diced) * 1 can or jar (12 to 16 ounces) chickpeas, rinsed and drained * 1/3 cup chopped fresh parsley * 1/3 cup chopped fresh mint leaves * 1/3 cup julienned fresh basil leaves * 1/2 cup freshly squeezed lemon juice (4 lemons) * 1 tablespoon minced garlic (3 cloves) * kosher salt and freshly ground black pepper * 1/2 cup EVOO * 8 ounces feta cheese , 1/2-inch-diced
Place the scallions, tomatoes, cucumber, chickpeas, parsley, mint, and basil in a large salad bowl and toss to combine. In a small bowl or measuring cup, whisk together the lemon juice, garlic, 2 teaspoons salt, and 1 teaspoon pepper. Slowly whisk in the olive oil to make an emulsion. Pour the dressing over the salad, tossing gently to coat all the vegetables. Add the feta, sprinkle with salt and pepper, and toss gently.
Serve the salad with toasted pita bread, Tino’s gyro chicken, Tzatziki and my favorite fall tea ~ perfect Greek lunch!
… simple thanks for Roxann (everyone should be in bible study with a Roxann clone) and a delicious Greek lunch.
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