Fast and Easy Summer Salads of good company.. Indeed they are such a good company to a fast grilled chicken breast, shrimps or steaks, good company for your easy and lazy summer evenings dinners.
It’s a recipe I adapted from chef Jerome Nutile de l’Hostellerie Le Castellas, Collias (France). I had the chance to eat this salad longtime ago, a Bastille day in the evening and I never forgot the incredible citrusy perfumes and flavors of this appetizer, served into half grapefruit under the oaks of Provence! Original, simple, incredibly refreshing after a long hot day!!
Try it, it’s easy you will not be disappointed..
Ingredients: Serves 2
- 2 cups cooked quinoa
- 2 cups cooked couscous (here herb, garlic couscous)
- 1 cup cooked chickpeas
- 10 cherry tomatoes cut in half
- 1/3 small cucumber chopped in small cubes
- 2 Pink Florida grapefruits
- 3/4 cup feta cubes
- 2 to 3 tablespoons olive oil
- 1 tablespoon mild vinegar or lemon
- salt and pepper at your taste (for the vinaigrette)
- 1/2 cup fresh cilantro and mint leaves,roughly choppede
How to make it:
- Cook quinoa following package instuctions 15 minutes until water is absorbed, let it cool. Cook couscous and let it cool.
- Meanwhile, cut cherry tomatoes in half, chop cucumber in small cubes, rinse and pat dry chickpea, wash and set aside the herbs.
- Over a plate, cut the grapefruit crosswise.Pass a pairing knife or a sharp pointed knife between the pulp and skin, all around going well down to the bottom. Pass the knife again to separate the skin from each pulp segment, peeling off of pulp segments, making sure you keep the juices and segments together as much as possible. Use a small spoon or fork to help.
- Prepare vinaigrette, add grapefruit juices, whisk well, adjust salt and pepper.
- In a large bowl, add quinoa, couscous, chickpeas, tomatoes, vinaigrette, half cilantro mint mixture, place it into the refrigerator for 30 to 45 minutes.
- Fifteen minutes before serving, remove salad, then serve in individual bowls, add feta cubes, garnish with remaining fresh cilantro and mint.
Terrace in the shade, Hostellerie Le Castellas, Provence, France