Middle Eastern Vegetable Salad


This is is one of my favorites salads; it’s a recipe I got from a dear friend and I make it frequently. The fresh lemon and herbs always taste like summer to me so I especially enjoy this salad in the winter!


1 bunch green onions, green and white parts sliced thin

1 lb ripe tomatoes diced

1 cucumber peeled, seeded and diced

1/2 cup chopped mint leaves

1/2 cup chopped basil

1/2 cup chopped parsley

1 can garbanzo beans aka chick peas

1/2 cup fresh squeezed lemon juice

1/2 cup olive oil

1 T minced garlic

salt and pepper to taste

8 oz fresh feta crumbled


Get out a large salad bowl and start chopping. Slice the green onion.


Dice the tomatoes and seed and dice the cucumbers.

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I like to put all of my fresh herbs in the salad spinner to wash and dry them well. Then I remove all of the stems and put the herbs in my food processor and give them a few pulses.

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Place the green onions, tomato, cucumber, and herbs in a salad bowl. Rinse and drain the chick peas and add them to the vegetables. Combine lemon juice, olive oil, salt and pepper and minced garlic in a small bowl and whisk.


Pour the dressing over the salad and gently toss with a spatula to coat the vegetables. Add the feta cheese and salt and pepper to taste.


This salad is great on its own served with fresh or toasted pita bread. The cheese and beans provide plenty of protein for a good lunch. I think this salad pairs especially well with fish and pork. I served it for dinner with trout and smashed garlic cauliflower.





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