Middle Eastern Vegetable Salad

adapted from Barefoot Contessa:  How Easy is That?


5-7 scallions

4-5 tomatoes, seeded, cored and diced

1 English cucumber, halved lengthwise, seeded and diced

1 can garbanzo beans, drained and rinsed

1/3 cup fresh chopped parsley

1/3 cup fresh chopped mint leaves

1/3 cup fresh chopped basil leaves

1/2 cup extra virgin olive oil

1/2 cup freshly squeezed lemon juice

1 Tbsp (3 cloves) minced garlic

Salt and Pepper

8 oz feta cheese, diced


Toasted pita bread triangles for serving.


Mix the tomatoes, cucumbers, scallions, garbanzo beans, parsley, mint and basil in a large bowl. Toss the vegetables to combine.


In a small bowl mix together the lemon juice, 2 teaspoons of salt, pepper and garlic.  Slowly whisk in the olive oil to make an emulsion.  Pour the dressing over the vegetables and toss to coat.  Add the feta being careful not to break up the small dice.  Salt and pepper to taste.  


Serve the salad with toasted pita triangles.


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