Greek Grain Salad with Dilled Feta Dressing
Ingredients
1 cup
cooked red quinoa, cooled
½ cup
cooked wheat berries, cooled
2 tsp.
Kowalski's Extra Virgin Olive Oil
4 tsp.
Kowalski's Freshly Squeezed Lemon Juice (from the Produce Department), divided
½ tsp.
dried oregano
½ tsp.
kosher salt, divided
½ tsp.
freshly ground Kowalski's Black Peppercorns (or more to taste), divided
⅓ cup
low-fat plain yogurt
1 ½ oz.
French feta cheese, crumbled
2 tbsp.
snipped fresh dill
1 tsp. (approx.)
freshly grated lemon zest
1 cup
rinsed and drained canned garbanzo beans
1 cup
halved grape tomatoes
1 cup
peeled, chopped cucumber
6
dried apricot halves, finely diced
2 tbsp.
finely chopped red onion
2 tbsp.
thinly sliced green onion
2 tbsp.
chopped fresh Italian parsley
4
small (4" diameter) whole-wheat pita breads, cut into wedges, for serving
Directions
- In a medium mixing bowl, toss grains with oil and ½ of the lemon juice; season with oregano, ½ of the salt and ½ of the pepper. Set quinoa mixture aside.
- In a small mixing bowl, whisk yogurt with cheese, dill, zest and remaining salt, pepper and lemon juice; set dressing aside.
- In a large mixing or salad bowl, combine beans, tomatoes, cucumber, apricots, onions and parsley.
- Add quinoa mixture to bean and vegetable mixture; toss gently to combine.
- Divide salad among 4 serving dishes; serve each portion with an equal amount of dressing and pita wedges.
