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Mediterranean Salad

Mediterranean Salad | rashonI don’t know about you, but by the time warmer weather hits, I’m ready for salads that you can throw together without ever having to heat up the oven. Using the oven in Central Texas in summer? No, thank you. Basically, I love being able to throw our protein of choice on the grill, pile a salad on the plate, and dinner is done.

Here’s the great thing about this particular salad – it will work with any veggies you like. Get creative! Don’t like chickpeas? Leave them out or substitute white beans. This would be delicious with some kalamata olives added in, or some chopped, crisp romaine hearts. This salad is so versatile, and would be perfect for a warm weather picnic or potluck.

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Mediterranean Salad
  1. In a small bowl, add chopped garlic, lemon juice, pinch of salt and pepper. Slowly stream in olive oil while whisking. Set dressing aside.
  2. In a large bowl, add cucumber, tomatoes, chickpeas, green onions, parsley and feta cheese. Pour dressing over, and gently mix together so as to not break apart the feta cheese cubes. Check for seasoning, and add in another pinch of salt and pepper if needed. Serve immediately at room temperature.
Recipe Notes

If making ahead of time, refrigerate salad and dressing separately. Add dressing to salad just before serving.

Note about cucumber: I quarter the cucumber and scrape the seeds out with a spoon. Then I cut each quarter in half lengthwise and roughly chop.

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