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
- Mise en place ~ Gather ingredients
- Dice cucumber, tomato, and chickpeas in a large salad bowl and toss to combine.
- In a measuring cup or jar, whisk or shake together the vinegar, garlic, salt and pepper to taste.
- Dice the red onion; rinse in ice bath, then drain and add to vinaigrette.
- Add in the olive oil; whisk or shake.
- Pour over the vegetables; toss gently to coat all the vegetables.
- Add the minced cured lemons and the feta; toss gently.
- Add the parsley and basil.
- 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.
Recipe by Make Mine Lemon at https://www.makeminelemon.com/greek-salad-2/
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