Mediterranean Chopped Salad/America's Test Kitchen

By lisalang

Ingredients

• 1 cucumber, seeded and diced
• 1 pint grape tomatoes, quartered
• 1 tsp salt
• 3 Tbs extra-virgin olive oil
• 3 Tbs red wine vinegar
• 1 garlic clove, minced
• 1 (14.5-15 oz) can of garbanzo beans (aka chickpeas), drained and rinsed
• 1/2 cup kalamata olives, chopped
• 1/4 cup red onion, minced
• 1 heart of romaine, chopped in 1/2 inch pieces
• 1 cup of feta cheese

Details

Servings 4

Preparation

Step 1

Place cucumbers and tomatoes into a colander that is set over a bowl. Sprinkle salt evenly on top and let sit for 15 minutes. This step allows the vegetables to “sweat” so you don’t get a watery salad.
In a small bowl, whisk together olive oil, red wine vinegar and garlic.
In a large bowl toss together tomato, cucumber, garbanzo beans, olives and onions with dressing. Let sit for 5 minutes so flavors can meld. Add lettuce and feta and toss again. Serve immediately.