1 medium cucumber, peeled, halved lengthwise, seeded, and cut into 1/2-inch dice
1 pint grape tomatoes, quartered
Table salt
3 Tbsp extra virgin olive oil
3 Tbsp red wine vinegar
1 medium garlic clove, minced
1 can (14oz) chickpeas, drained and rinsed
1/2 c. chopped pitted kalamata olives
1/2 small red oinion, minced (1/4 c.)
1/2 c. roughly chopped fresh parsley
1 romaine heart, chopped
4 oz. feta cheese, crumbled
ground black pepper
Instructions
Combine cucumber, tomatoes, and 1 tsp. salt in colander set over bowl and let stand 15 minutes.
Whisk oil, vinegar, and garlic together in large bowl. Add drained cucumber and tomatoes, chickpeas, olives, onion, and parsley. Toss and let stand at room temperature to blend flavors, 5 minutes.
Add romaine and feta. Toss to combine. Season with salt and pepper. Serve.
MAKE-AHEAD TIP - After step 2 is complete, the romaine and feta and be piled on top of the other ingredients in the bowl but not mixed together. Cover and keep in refrigerator until serving time. Toss together right before serving.
Serving
Suggestions
Can also be served with grilled chicken for a main course.
Originally Submitted
6/10/2013
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