Greek Salad

Greek Salad Lunch

Greek Salad Lunch

When you have food sensitivities you must have a plan. I just received a summons for jury duty. If I am chosen I need a plan to where and what I am going to eat. I don’t want to have to focus on food when I need to be focused on something else. I decided to make a bowl of Greek Salad. It keeps well and you can take it along like picnic food. It tastes best at room temperature.

Greek Salad Mise en Place

Greek Salad Mise en Place

You can remove the papery skin of the chickpeas or not. I like to rinse the can of chickpeas and pour them into a half-sheet pan. Just lightly run your hand over them, give them a slight pinch, and the skin will come loose. You don’t have to do this, but I think the mouth-feel is better and they are a little more digestible.

The addition of feta just kicks up the flavor so much. I have to admit I don’t necessarily like the smell of feta until it hits the vinegar, but after that I am in love.

When I am using raw onion I like to give the diced onion an ice bath. It takes that bite off the rawness and they stay all crisp. It is your choice.

I like to use cured lemon in my salads.  It just boosts the flavor, but if you don’t have cured lemons use fresh lemon juice.

Greek Salad Lunch

Greek Salad

The salad stands on its own, but if you want to grill a chicken breast or a lamb kabob to serve over along side you have some heavy-duty protein going on.

Greek Salad Lunch in a Jar

Greek Salad Lunch in a Jar

I think it is great for lunch. Packed in a mason jar and it is an easy, portable lunch. Don’t forget to tie a spoon or fork to the jar. I used a rubber band. It is wonderful at room temperature, and ideal for when you are in jury duty….

Say a little prayer that if I am chosen that I am judicious.

5.0 from 3 reviews
Greek Salad
  • 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
  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.
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.

I am taking this to

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41 Responses to Greek Salad

  1. I would say you have a great plan for a delicious and healthy lunch while you’re at jury duty. I think I just learned why my husband doesn’t care for chickpeas. I always rinse them, but I’ve never bothered to remove the skin. By gosh, thanks to you, I believe I’m on to something.

    • Ms. Lemon says:

      Sam, if you make this let me know your thoughts. I don’t want to sound pedantic about food, in truth I am not, but my cooking improved when I started treating ingredients better. If I were cooking for a crowd I may not have taken the time.

  2. Summer time is salad time and this salad looks especially delicious! And yes, I do think you have to take off the skin of the chickpeas – it makes all the difference. Especially when you make hummus.

    • Ms. Lemon says:

      Thank you for confirming that Barbara. I totally agree, but I worried that some of my readers would think it was too much. I don’t mind and I think it gives it a more refined taste. Yes on the hummus too. I value your opinion.


  3. I would look forward to lunch all morning long if this was in my bag. 🙂

  4. Kitty says:

    What a wonderful lunch, Madonna! It looks so colorful and nutritious. I love feta cheese and use it almost daily in my lunch salad.
    Did you get picked for jury duty?? I had to go last December and was there until noon, only to not be chosen!

    • Ms. Lemon says:

      Thanks Kitty. I am on call for another week. I have to log in to the court site or call in. If my number comes up I have to be there within the hour. Then they may or not choose me. Say an extra prayer. Thanks for stopping by.

  5. Crystelle says:

    Oh wow! I love Greek salad as it is, but your photo’s make it look even BETTER!!!! I need to improve my presentation at home, it looks like….. 🙂
    x Crystelle
    Crystelle Boutique

  6. Daniela says:

    Mmh, that’s summer in a mason jar 🙂
    Love this, light, fresh salad it reminds me of vacation in Rhodes.

  7. Monique says:

    It’s a favorite here..just about to make it for Father’s Day ~
    I’ve never put basil..have some..will add!

    • Ms. Lemon says:

      I hope you like it with basil. Basil is one of my favorite herbs and it is the one I find easy to propagate so I usually have it on hand. It goes in much of my food. Happy Father’s Day to you husband.

  8. This delicious salad would (almost) make jury duty bearable 🙂

  9. Megan says:

    This looks delicious! I keep all of these ingredients on hand. This will be such a simple healthy lunch to try!

  10. Suzanne of Simply Suzannes at Home

    Dear Madonna, This salad looks so refreshing and delicious. It kind of reminds me of a Greek Panzanella, but with the bread on the side.
    Your dish would be divine too, with cubes of seasoned and toasted bread in it :0) Oh, yum!
    Thanks for sharing!!
    Have a great week,

  11. Sounds so yummy!
    I would love if you come link up tomorrow at the Monday party!

  12. This salad looks delicious! I think the addition of the chick peas is a great idea from the traditional greek salad. It would go great with the Salmon Burgers I posted today!

  13. Kim says:

    Wow! This salad looks wonderful – so colorful and packed with healthy ingredients. I’ve printed the recipe and will share with my MIL, who is now on a raw foods diet. Thanks for the tip about the onion, too. I hope you have a great week!

    • Ms. Lemon says:

      Thanks Kim. This is one of my favorite salads. The ice bath for the onions and slipping the skin of the chickpea really does make a difference. I hope your MIL likes it.

  14. FABBY says:

    Love your Greek salad, my friend. Thanks for sharing the récipe. Have a lovely week.

  15. Nothing better than a fabulous salad in this warm weather. This one sounds fantastic. Thanks tons for linking to Inspire Me.

  16. MariaElena says:

    I love salad and I think I will try this recipe. Yum! Thank you so much for sharing at Tuesdays at Our Home. Hugs, Maria

  17. Poppy says:

    Hi Madonna,

    I’ve never had this version of Greek salad, with the chickpeas, basil, vinegar and lemon, but it does sound intriguing! I know exactly what you mean about that sour, not-so-pleasant smell of feta, (especially, if it’s stored in its brine, despite the fact that the salty water acts as a preservative and keeps it fresh). But, once it’s been rinsed, and thrown into the salad, it takes the aroma and taste of oregano, onion and cucumber and is purely divine!

    Thanks for sharing your recipe of this Greek favourite!


    • Ms. Lemon says:

      Oh Poppy, someone with true authority. I worried that someone from Greece would say that is not how it is done, but now you have made my day.

  18. cheri says:

    Love the chickpea addition, this salad looks so fresh and delicious. Great idea to rinse the feta and remove the skins from the chickpeas. Beautiful site you have!

  19. I don’t usually remove the skins from chickpeas, but I agree the mouth feel really is better when they’re gone. Lovely salad — such a nice, straightforward combination of ingredients. And perfect for warm weather! Thanks for this.

    • Ms. Lemon says:

      You don’t have to remove the skins, but my tummy always thanks me when I do. 🙂 Thanks for stopping by John.


  20. Stephanie says:

    I love Greek salads and cannot wait to try this one! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!

  21. This looks just wonderful Madonna! Yummy flavors going on. Thanks so, so much for the tip about removing the skin to the chickpeas~I love most legumes and have tried so hard in the past with chickpeas (to no avail, I might add). I will give them a whirl again:)

  22. A greek salad is my go to salad in the summer when I’ve got lots of tomatoes ripening at the same time. It is so tasty.

  23. Thanks so much for linking! Come again!

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