WIAW: Summer Salads

Happy Wednesday Everyone! I hope you all are easily adjusting to your work schedules after the busy and fun-filled holiday weekend. I am beginning to really love Wednesdays because I get to review all of the good eats I had this past week. I’ve realized with my first two posts of WIAW (What I Ate Wednesday) that I did not describe what this trend is all about. Click this link for more information.




Cinnamon raisin english muffin with peanut butter



Graham crackers with peanut butter and banana slices


Greek yogurt, berries, and almond milk fruit smoothie


Yoplait yogurt with sliced almonds


Saltine crackers with pea butter



Turkey sandwich with lettuce, tomato, and mustard on Marathon bread

ImageChicken veggie salad with mustard


Anything-you-can-find in your fridge salad with ramen, coleslaw, and drizzled balsamic


Turkey salad with peppers and salsa



Delicious brownie and fruit festive cake–>recipe here

For those of you who do not know, I love salads (notice three in a row above :))and creating all sorts of combos of what I have inside my fridge from veggies to fruits to grains and so much more. Today I am going to share with you a summer salad recipe that I found a few weeks ago and introduced to the family this past holiday weekend. It was a hit! You can have this salad alone or as a side (see below).

Did I mention it is easy to prepare and just requires tossing some ingredients together?

Imagegrilled chicken, steamed green beans, and greek santorini couscous salad

Greek Santorini Couscous Salad


2 cups couscous, cooked per pkg directions  1 sweet red pepper, 1/4-inch dice

1/2 tsp sea salt                                                1 yellow pepper, 1/4-inch dice

1 bunch green onions, chopped                      1 clove peeled garlic, minced

1/2 lb feta cheese, 1/2-inch dice                     2 tbsp chopped Italian flat-leaf parsley

1 tbsp fresh basil                                              1/4cup white wine vinegar

2tsp + 1/2 cup Extra-Virgin Olive Oil, divided    1/4lb pitted kalamata olives, sliced

3/4 cup sun-dried tomatoes with capers, drained, and thinly sliced

1 can artichoke hearts in brine, drained, and chopped

Gently toss couscous, salt, 2tsp olive oil, artichoke hearts, peppers, onion, garlic, feta, tomatoes, parsley, and basil in a large bowl. Whisk remaining olive oil and vinegar in small bowl. Add to couscous mixture. Season with salt and pepper to add taste.


NOTE: My WIWW (What I Wore Wednesdays) are now going to be featured on some Fridays through the month.

Do you need a dish to pass at any summer get togethers with family or friends? Why not try the Greek santorini couscous salad?

Ready, set, print!


This entry was posted in Summer 2013, WIAW (What I Ate Wednesday) and tagged , . Bookmark the permalink.

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