Friday, May 24, 2013

Mediterranean Pesto Salad

With warmer days upon us I have begun the transition from hearty meals to lighter fresher meals. Not that the weather transitions that much here in the Bay Area. I think winter was an average of 50 degrees and so far May has been an average of 70 degrees. Still though, I look at the rest of the country and I am reminded of hot summer days, which makes me want to eat lighter meals. That is where this salad comes in.

I tend to get stuck in salad ruts. Lettuce, tomato, cucumber, dressing. Boring! So I am working on getting creative with salads to take out the 'bore' factor. I am a fan of anything Mediterranean, which is the inspiration for this salad. I love a good Mediterranean salad, but this one is a little different. It has similar ingredients, but a very different flavor than a regular Mediterranean salad. Pesto is what gives it that pop!

Mediterranean Pesto Salad
1-2 cans garbanzo beans (chic peas) rinsed
4 large roma tomatoes
2 cucumbers
4 Tablespoons pesto
(Optional: feta cheese and/or any type of olives)

Chop the tomatoes and cucumbers to your desired size and place them in large bowl. Add the rinsed garbanzo beans and pesto. Mix well. That's it, so simple yet so tasty!

What summer salads do you like to make?

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