You’re looking at one of my favorite things to make. Usually, I just make this with whatever I have on hand, although sometimes I think ahead and grab something specific I know I’ll want in it: in this case, I thought to pick up some really nice French feta from Fresh Direct.
It doesn’t really have a name, because it’s different every time I make it, but here’s my usual formula, with the actual ingredients listed parenthetically.
No Name Salad I Usually Make When Its Too Hot To Cook (Not That It Has Been, But Still)
- 3-4 parts small carbohydrate-type food (couscous)
- 1-2 parts protein source (cannellini beans)
- 0.5-1 parts something sweet (raisin/sultana mix)
- 0.5-1 parts something salty (French feta)
- appropriate amount of something pungent (small red onion)
- fresh herbs, if possible (parsley and mint)
- something acidic (lemon juice and red wine vinegar)
- fat (olive oil)
- salt (if necessary) and/or pepper
This is also one of those foods that gets better overnight, too, once the flavors have a chance to get all mingled up together. As you can see, this went into my husband’s bento â€” when he brought it home, the (empty) container actually smelled even better than when I had made it.