Summertime will be here before we know it. I can not wait for my favorite summer produce! This Tomato, Cucumber & Salami Couscous Salad is summer in a bowl. It is perfect as a side dish or even lunchtime salad. It is packed full of vegetables, whole grains, healthy fats, and protein.
I like to prepare the salad for at least two hours prior to serving. Letting the flavors marinate in the refrigerator for a few hours makes all of the difference.
One of my favorite things about this recipe is that it doesn't require an oven making it perfect for the scorching hot summer days. Enjoy!
Tomato, Cucumber & Salami Couscous Salad
1 cup couscous
1 cup water
1 teaspoon plus 1/4 cup olive oil
2 tablespoons balsamic vinegar
salt & pepper
2 tablespoons fresh basil, chopped
3/4 cup cherry tomatoes, halved
3/4 cup English cucumber
1/4 cup kamalata olives sliced
2 ounces sliced salami, sliced
- In a small saucepan bring the water, a dash of salt, and the teaspoon of olive oil to a boil. Add the couscous giving it a quick stir. Place the lid on the pot, remove from the heat, and let sit for 5 minutes. Fluff the couscous with a fork and allow to cool.
- In a small bowl, make the vinaigrette by whisking together 1/4 cup olive oil and balsamic vinegar.
- Meanwhile, peel the cucumber and remove the seeds. Chop into bite-sized pieces. In a large bowl, stir together the basil, tomatoes, cucumber, olives, salami, and couscous. Season with salt and pepper and dress with the vinaigrette.
- Let the salad marinate in the refrigerator for at least 2 hours before serving.
Serves 8 as a side dish.