mediterranean summer salad.

by Mindy @ Just A One Girl Revolution on April 18, 2011

in Recipe

I woke up this morning to a sad, sad sight:  snow made an unwelcome return to Grand Rapids.

Lamesauce.  I know it’s springtime in Michigan…but I was completely content without seeing anymore snow until say, Thanksgiving-ish.  It’s a cruel joke, Mother Nature…April Fool’s Day is over!  If you could please stop taunting me with your white fluffy stuff, that would be great.

I was running a bit late this morning and knew the snow was going to make that even worse, so I threw breakfast together and ate once I got to work.  I had a simple yogurt mess with vanilla Chobani, rolled oats, chia seeds, blackberries, and pecans.

I didn’t bother measuring anything out – no time for that today!

I decided to start taking the stairs, rather than the elevator, to get to my office every day.  It’s nine flights of stairs each way!  Today was the first day of the elevator boycott, and I was definitely huffing and puffing by the time I reached my floor!  I can finish a half marathon, but a few flights of stairs are a killer!

Lunch was a serving of a Mediterranean Summer Salad, an epic creation I put together last night.  It was based on a recipe I saw in the Great Food Fast cookbook, but I bulked it up a bit.  It was listed as a side in the cookbook, but I wanted it to be a main dish, so I knew I’d have to add a little something extra.

Mediterranean summer salad

Adapted from Everyday Food: Great Food Fast

  • 1 cup tri-colored Israeli couscous
  • 1 pound broccoli florets
  • 1 can (15 ounces) garbanzo beans, drained and rinsed
  • 1 pint cherry tomatoes, halved
  • 1 cup Italian blend cheese
  • 1 tbsp Dijon mustard
  • 2 tbsp extra virgin olive oil
  • 2 tbsp red wine vinegar
  • salt and pepper to taste


  • In a large bowl, whisk together the Dijon mustard, extra virgin olive oil, red wine vinegar, salt, and pepper.
  • Add the cherry tomatoes, garbanzo beans, and cheese to the dressing and mix until well-coated.
  • Bring 1 1/4 cup water to a boil in a small pot; add the Israeli couscous, reduce the heat to low, and cook for 8-10 minutes.
  • In another pot (use a larger one), add about an inch of water.  Once it’s boiling, add steam the broccoli for about 5 minutes.
  • Add the couscous and broccoli to the already mixed bowl, and mix again.
  • Let it cool overnight and serve chilled.
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{ 2 comments… read them below or add one }

Kayla April 18, 2011 at 2:07 pm

Your salad looks divine, love. I have had a hankering for something similar for weeks. I bought the harvest grains blend from TJ’s this weekend, and I have feta, so I think I’ll put something together… I had a similar salad once with banana peppers and cubed cheese in it. You’d probably love it.
Kayla recently posted..Race preview- Oshkosh Half Marathon


Julia April 18, 2011 at 2:31 pm

Oh no! Sorry about the snow, that’s terrible! I’m sure my parents/family are not pleased either.
That grain salad looks amazing!


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