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Mediterranean Vegetable Salad
Mediterranean

Mediterranean Vegetable Salad

Prep (mins) 10
Total (mins) 30
Original Source
Scallions Cherry Tomatoes Cucumber Chickpeas Parsley Mint Leaves Basil Leaves Lemon Garlic Salt Black Pepper Olive Oil Feta Cheese

Mediterranean Vegetable Salad

Ingredients

  • 10 scallions, white and green parts, thinly sliced
  • 1 pound cherry tomatoes, quartered
  • 1 hothouse cucumber, halved lengthwise, seeded, and 1/2-inch diced
  • 1 can chickpeas, rinsed and drained
  • 1/3 cup chopped fresh parsley
  • 1/3 cup chopped fresh mint leaves
  • 1/3 cup chopped fresh basil leaves
  • 1/2 cup freshly squeezed lemon juice
  • 1 Tbs minced garlic
  • kosher salt and freshly ground black pepper
  • 1/3 cup olive oil
  • 8 oz. feta cheese, 1/2-inch diced

Instructions

  1. Place the quartered tomatoes in a strainer and toss with 1/2 teaspoon of salt. Allow to drain 20-30 minutes.
  2. Meanwhile, in a small bowl or measuring cup, whisk together the lemon juice, garlic 1 1/2 teaspoons salt, and 1 teaspoon pepper. Slowly whisk in the oil to make an emulsion.
  3. Spin the tomatoes in a salad spinner several times to remove seeds and moisture. Toss the tomatoes with the scallions, cucumber, chickpeas, parsley, mint, and basil in a large bowl. Whisk the dressing to recombine, and pour over salad. Toss gently to coat. Add the feta, sprinkle with salt and pepper, and toss gently. Serve.