We’re kicking off September here with an unwelcome bout of heat. Yes, it’s normally considered to be hot here in September by most normal folk, but we’d been blessed with a relatively temperate August (which, for here, means many days below 100F/37.7C), so the heat now feels like a slap in the face.
Even though Labor Day weekend is traditionally a holiday for grilling out, we had no desire to grill, so I made us some delicious Pork Gyros in the CrockPot.
Ah, gyros. I love, love, LOVE a gyro sandwich. And I love, love, love saying it, too, as most of my loved ones have difficulty with this delicious word, although to me, it’s easy enough to say in English: like “hero” but with a “year” sound instead of a “hear” sound. 🙂
While we LOVE these divine gyros, I always struggle a bit with what to serve along with them. French fries are often a traditional accompaniment, but I was in the mood for something lighter and cooler.
After some Googling, I got inspired by a recipe on the Bush Bean’s website for Red Bean Salad with Feta and Peppers. The feta cheese and lemon-rich dressing made me think immediately of Greek-style foods. To make it mine, I opted for coleslaw mix instead of chopping cabbage, changed up the dressing, changed the proportions a bit, and added in Kalamata olives.
This salad can serve as a side dish or as a main — it just depends upon how much you eat! It makes for a pretty presentation and will keep well in the ‘fridge for a few days. I mean, look at it — doesn’t it look festive?Is it an “authentic” Greek salad? No. But yummy? Absolutely!! You’ll be drinking ouzo and air-playing a bouzouki while you dance in your kitchen! (Go on, give it a try — it’s fun!!)
Kidney Bean-Feta-Cabbage Salad (Number of servings depends upon heartiness of appetites and whether you eat it as a side or a main)
For the salad:
- 1 can (14-15 ounces) red kidney beans, rinsed and drained
- 2 cups coleslaw mix or chopped/shredded cabbage
- 1 bell pepper, seeded and chopped (you can use any color, but one that contrasts with the cabbage and parsley will be prettier)
- 2 green onions, chopped
- One 4 ounce package feta cheese, crumbled (I used reduced-fat)
- 1/3 cup fresh parsley, chopped (eye-ball it)
- 12 to 16 Kalamata black olives
For the dressing:
- 3 tablespoons lemon juice
- 2 tablespoons olive oil
- Squirt of Dijon mustard
- Minced garlic to taste (equivalent of one to three cloves)
- In a medium-sized bowl, gently toss all salad ingredients together.
- Pour all dressing ingredients into a jar with a tight-fitting lid and shake until blended. OR, whisk dressing ingredients together in a small bowl or food processor/blender.
- Drizzle dressing over salad and gently toss.
- Keep refrigerated. Gently stir/toss before serving. It will have the fullest flavor if you let it lose some of the chill from the ‘fridge before serving.