Mediterranean Chopped Salad

Mediterranean Chopped Salad

What you'll need

  • 1 medium cucumber, peeled, valved lengthwise, seeded, cut into 1/2-in. dice
  • 1 pint grape tomatoes, quartered
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 clove garlic, minced
  • 1 can garbanzo beans (14 oz), drained and rinsed
  • 1/2 cup kalamata olives, chopped
  • 1/2 small red onion, minced
  • 1/2 cup chopped parsley
  • 1 heart romaine, cut into 1/2 in. pieces
  • 4 ounces feta, crumbled

A perfect lunch or side dish

Serves: 4

Cooking time: 30 minutes

  1. Combine cucumber, tomatoes and 1 tsp. table salt in colander set over bowl and let stand 15 minutes.
  2. Whisk oil, vinegar, and garlic together in large bowl. Add drained cucumber and tomatoes, beans, olives, onion and parsley; toss and let stand at room temperature to blend flavors, 5 minutes. Refrigerate mixture if not using immediately.
  3. When ready to serve (could be the next day), toss cucumber mixture with romaine and feta. Season with salt and pepper to taste.

Submitted by: Liz

Thanks to: Cook's Illustrated