Mediterranean Vegetable Salad

By Scout0421

Ingredients

• 10 scallions, white and green parts, thinly sliced
• 1 pound cherry tomatoes, quartered
• 1 hothouse cucumber, halved lengthwise, seeded, and 1/2-inch diced
• 1 can chickpeas, rinsed and drained
• 1/3 cup chopped fresh parsley
• 1/3 cup chopped fresh mint leaves
• 1/3 cup chopped fresh basil leaves
• 1/2 cup freshly squeezed lemon juice
• 1 Tbs minced garlic
• kosher salt and freshly ground black pepper
• 1/3 cup olive oil
• 8 oz. feta cheese, 1/2-inch diced

Details

Servings 6

Preparation

Step 1

Place the quartered tomatoes in a strainer and toss with 1/2 teaspoon of salt. Allow to drain 20-30 minutes.

Meanwhile, in a small bowl or measuring cup, whisk together the lemon juice, garlic 1 1/2 teaspoons salt, and 1 teaspoon pepper. Slowly whisk in the oil to make an emulsion.

Spin the tomatoes in a salad spinner several times to remove seeds and moisture. Toss the tomatoes with the scallions, cucumber, chickpeas, parsley, mint, and basil in a large bowl. Whisk the dressing to recombine, and pour over salad. Toss gently to coat. Add the feta, sprinkle with salt and pepper, and toss gently. Serve.