We'll be heading out to State College later today for the first game (and tailgate) of the 2009 football season. The 12pm start time, and warm weather, pose some challenges for tailgaters - but we're rested and ready. Here's an easy, and nicely "storable" recipe for Greek Taboule Salad. It can (should) be made ahead and can be served chilled or room (cow pasture) temperature; you can store it in your cooler and serve it before or after the game.
This week, we'll be serving the salad along with grilled chicken club sandwiches.
1 package Near East Taboule (as this is basically the recipe right off of the back of the package)
1 C boiling water
2 T olive oil
1 C crumbled feta cheese
1 tomato, chopped (or grape tomatoes, halved)
1/4 C fresh basil, chopped
2 T lemon juice (or more)
*** you can add blanched broccoli florets, artichoke hearts, etc - we (ie, Suz) added chopped english cucumber.
1. Prepare the taboule. Combine taboule with spice packet (included) in a large bowl. Stir in 1 cup boiling water and 2 T olive oil. Let stand for 30 minutes.
2. Stir in cheese, tomato, basil (any add ins) and lemon juice. Chill at least 2 hours (driving time!)
3. Serve with black pepper and/or lemon wedges.