Mediterranean Chopped Salad
Serves 4
Ingredients
1 cucumber, peeled, halved lengthwise, seeded, and cut into 1⁄2-inch dice
10 ounces grape tomatoes, quartered
Salt and pepper
3 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
1 garlic clove, minced
1 (15-ounce) can chickpeas, rinsed
1⁄2 cup pitted kalamata olives, chopped
1⁄2 small red onion, chopped fine
1⁄2 cup chopped fresh parsley
1 romaine lettuce heart (6 ounces), cut into 1⁄2-inch pieces
4 ounces feta cheese, crumbled (1 cup)
Instructions
In-season cherry tomatoes can be substituted for the grape tomatoes.
- Combine cucumber, tomatoes, and 1 teaspoon 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 to taste and serve.
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