Some lovely things, I’ll just never be in real life — Southern is one. Another is Greek. I love Greeks. My high school/college posse included two Greek brothers, John and George, who provided a peek into an ethos far removed from mine. They may have been native Californians, but they were GREEK. Loud. Multi-generational home. Food- and family-centric. Argued, always with love. Which brings up my summer bummer: LA Greekfest — no fest in ‘11, they are under construction!
What I love about Greekfest: cooking classes in the school hall. Small town feel, fab food, simple ingredients, lots of flavor, Earth-Mother-y. Maybe I should dream up something Greek-ish myself… how ‘bout a Gorgeous Green Greek-ish Salad with lentils, onions, green olives, artichokes and feta?
The can of Lindsay Green Olives from Camp Blogaway’s swag bag was a good start. Have you seen these? Not martini cocktail olives. Not Spanish. They’re kind of splotchy, soft, delicate flavor, the label calls them “buttery.” I could eat the can-full. Tossed with Greek-ish ingredients, if Olympia Dukakis or Rita Wilson came for dinner, they might feel at home.
Gorgeous Green Greek-ish Salad
- 1 1/2 cup uncooked lentils
6 ounce jar marinated artichoke hearts
- 1 cup Lindsay Natural California Green Ripe olives, sliced in half
- 1 cup garbanzo beans
- 1/4 red onion, diced small
- 1/2 cup feta cheese
- Juice of one fresh lemon
- Fresh cracked pepper to taste
Cook lentils according to package directions until tender, should result in three cups cooked. Place in the fridge to chill.
In a medium bowl, pour contents of the jar of artichoke hearts, including the marinade. Slice into slightly smaller pieces.
Add olives, garbanzo beans, red onion, feta and stir gently until coated. Add lentils and fresh lemon juice, pepper to taste, stir once more. Refrigerate at least one hour.
Serve on a bed of red lettuce or romaine. Serves 2 to 4, whether you want a side salad or meal-size servings.