Greek Salad
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Ingredients
  • 2 ripe tomatoes, seeded, cored, and diced
  • 2 Persian cucumbers, halved lengthwise, pull a spoon down the center to deseed.
  • 1 can or jar (12 to 16 ounces) chickpeas, rinsed and drained
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chiffonade fresh basil leaves
  • 2 tablespoons of cured lemon – if you do not have cured lemons use lemon juice.
  • 2 garlic clove – finely minced
  • 6 tablespoon good olive oil
  • 2 tablespoon red wine vinegar
  • Kosher salt and freshly ground black pepper
  • 4ounces good feta cheese – cut into cubes
Instructions
  1. Mise en place ~ Gather ingredients
  2. Dice cucumber, tomato, and chickpeas in a large salad bowl and toss to combine.
  3. In a measuring cup or jar, whisk or shake together the vinegar, garlic, salt and pepper to taste.
  4. Dice the red onion; rinse in ice bath, then drain and add to vinaigrette.
  5. Add in the olive oil; whisk or shake.
  6. Pour over the vegetables; toss gently to coat all the vegetables.
  7. Add the minced cured lemons and the feta; toss gently.
  8. Add the parsley and basil.
  9. Taste and adjust the seasoning.
Notes
Be careful of the salt since feta is quite salty.
Dice the vegetables all the same size. I like them to be the same size as the chickpeas.
Recipe by Make Mine Lemon at https://www.makeminelemon.com/greek-salad-2/