What goes better with a meal fresh from the grill but a delicious, cool salad? Here are some recipes that we’ve made and love:
Holly’s Greek Orzo Salad:
1 cup of orzo cooked according to package directions, drained and rinsed with cold water
3/4 cup chopped cucumber, 1/4 cup chopped sun dried tomatoes, 1/2 cup crumbled feta cheese, 3/4 cup chick peas, drained, 1/4 cup Greek vinaigrette dressing
Mix all ingredients in a medium sized bowl and enjoy!
Heather’s Roasted Peppers and Olives:
1 Red Pepper, 1 Yellow Pepper, 1 Orange Pepper, 1/3 cup chopped green olives (no pits), 1/2 cup bread crumbs, approx. 1/8 cup of olive oil to moisten
Bake 3 peppers in oven at 375 degrees for 30 minutes or until starting to char. Remove and cool. Peel off skin, slice in chunks and remove seeds. Put in bowl, add olives and bread crumbs and mix. Drizzle olive oil on all, mix and put back on baking sheet. Return to oven at 350 degrees for 15 minutes. This can be served warm or at room temperature. Feel free to substitute panko for bread crumbs or do a mix of both. You can also roast garlic with the peppers and add that too!