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Mediterranean Vegetable Salad

Course Salad

Ingredients

  • 1 bunch of scallions white and green parts, thinly sliced
  • 1 pint grape tomatoes halved
  • 1/2 to 1 seedless cucumber quartered lengthwise and diced into 1/2″ pieces
  • 1 can chickpeas 15-oz., drained and rinsed
  • 1/4 cup parsley chopped
  • 1/4 cup fresh basil julienned
  • 1/4 cup fresh mint leaves chopped
  • 1/2 cup fresh lemon juice
  • 2 garlic cloves minced
  • 1/2 cup olive oil
  • 4- to-8 oz. diced feta cheese
  • salt and pepper

Instructions

  • Place scallions, tomatoes, cucumber, chickpeas, parsley, basil and mint into a large serving bowl.
  • Whisk together lemon juice, garlic, 1 t. salt and pepper.
  • Slowly whisk in olive oil (or just shake it all up in a jar).
  • Lightly dress the salad and taste for seasoning.
  • Add the feta cheese and toss gently.
  • Serve with toasted pita bread.

Notes

May 2012