This is a favorite salad recipe that a good friend shared with me. It has so many flavors that I love…basil, mint, lemon, garlic. How can anything with those components not be good!! I have increased the “greens” in her recipe but other than that it remains as shared.
10 scallions, white and light green parts thinly sliced
1 cup ripe cherry or grape tomatoes halved
1 cucumber seeded and diced
1 16-oz can of chickpeas rinsed and drained
1 cup fresh parsley
1 cup fresh mint
1 cup fresh basil leaves
1/2 cup lemon juice
1/2 cup olive oil
5-6 cloves of garlic minced
kosher salt and black pepper to taste
8 oz feta cheese in 1/2 inch dice
Wash all the herbs well. I like to use my salad spinner.
Remove all of the stems. I use a few pulses of my food processor to chop the herbs.
Diced the the cucumbers and halve the tomatoes. I used small salad cucumbers so I diced three of them.
Rinse and drain the chickpeas.
I had no green onions on hand so I diced some red onion. Either works well in this salad.
Combine all the minced herbs, vegetables and chickpeas in a large bowl. Mince the garlic, squeeze the lemons for 1/2 cup of juice, and measure out a half cup of olive oil. Whisk the lemon juice, olive oil and garlic together and pour over the salad. Gently toss to coat the vegetables. Add salt and pepper to taste.
Dice the feta cheese and toss in the salad.
This salad is perfect served with warm pita bread or on lettuce leaves. Or just sit down with a fork and a bowl and enjoy. I served it tonight as a side with sweet potatoes and smoked pork chops. It’s what was for dinner tonight.
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