Concert on the Green

One of the best summertime traditions we’ve had out here in Washington is joining a group of our dear friends every Tuesday night throughout the summer for a Concerts on the Green series.  I know I’ve posted about this group before – but its a group of friends that vary in size (as little as 6 to as many as 16+) and brings some type of salad or other dish to share.

And let me tell you – the serious foodies that are our friends – bring some amazing dishes to share.  This is NOT your momma’s potato salad crowd!! (ha ha).  :-)

In all the 5 summers we’ve been doing this, I’ve never remembered to bring my camera with so I can share a glimpse of the fun we have on these night.  But tonight, I finally remembered… and as luck would have it – got only this lousy shot (referring to the photographer – not the people in the picture of course) before the battery died.  Perhaps later this summer I’ll try to capture the essence.

And no fail, every week we leave the picnic:  1. with kids who have been run dogged tired from all the Frisbee chasing, hill sliding and dancing – 2. stuffed, full bellies of fabulous food – and 3. full and grateful hearts to have been in such good company with friends for an evening.

 

This is the salad I brought this week. 

Leif gives it an A

Mediterranean Rice Salad

1 1/2 tsp salt

1 1/2 cup long grain rice

1/4 cup fresh lemon juice

1/3 cup extra-virgin olive oil

1 clove garlic minced

1 tsp fresh oregano, minced

¼ tsp pepper

¼ tsp red pepper flakes

1 red bell pepper, finely chopped

1 cucumber, peeled, seeded and finely chopped

½ cup chopped green onion

½ cup chopped kalamata olives

1 cup crumbled feta cheese

 

1. Cook rice according to package.

2. In a large bowl, whisk lemon juice, olive oil, garlic, oregano, pepper, red pepper flakes and salt.

3. While rice is still warm, add it to dressing and toss to combine. Let sit until cooled and then add the rest of the ingredients and toss to combine. Serve at room temp or cold.