Mediterranean Chopped Salad

Adapted from Cooks Illustrated


1 medium cucumber, peeled, halved lengthwise, seeded, and cut into 1/2-inch dice
1 pint grape tomatoes, quartered
Table salt
3 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar
1-2 cloves garlic, minced or pressed
1 (14-ounce) can chickpeas, drained and rinsed
1/2 cup kalamata olives, pitted and chopped (Optional.)
1/2 small red onion, minced
1/2 cup fresh parsley, roughly chopped
1 romaine heart, cut into 1/2-inch pieces (about 3 cups)
4 ounces feta cheese, crumbled
Ground black pepper


Combine cucumber, tomatoes, and 1 teaspoon salt in colander set over bowl and let stand 15 minutes.

Whisk oil, vinegar, and garlic together in large bowl. Add drained cucumber and tomatoes, chickpeas, olives, onion, and parsley; toss and let stand at room temperature to blend flavors, 5 minutes.

Add romaine and feta; toss to combine. Season with salt and pepper and serve.  

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