When I recently made a quinoa dish using Dorie's recipe for French Fridays, I couldn't keep from thinking about using more savory ingredients. So, I found myself purchasing grape tomatoes, fresh basil, and feta cheese and developing a salad that I know I'll make throughout this spring and summer.
I used Meyer lemons in the vinaigrette this time, and loved the subtle orange undertone they bring to the flavor. I also added Kalamata olives to my own serving and it was superb. I want to try sun-dried tomatoes, too, but in my book, there's not much that beats a fresh tomato. I wanted to add pine nuts as well, but they are so stinkin' expensive at the moment -- double what I used to pay! Roasted red peppers might just show up in one of these salads throughout the summer as well ... you never know what tricks I'll pull from my sleeve.