Middle Eastern Vegetable Salad
2019-03-29 10:28:22
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Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 10 scallions, white and green parts, thinly sliced
- 1 pound ripe tomatoes, seeded, cored, and ½-inch-diced
- 1 hothouse cucumber, halved lengthwise, seeded, and ½-inch-diced
- 1 can or jar (12 to 16 ounces) chickpeas, rinsed and drained
- 1/3 cup chopped fresh parsley
- 1/3 cup chopped fresh mint leaves
- 1/3 cup julienned fresh basil leaves
- 8 ounces good feta cheese, ½-inch-diced
- Toasted pita bread, for serving
- .
- DRESSING (The original recipe was too much. This is half)
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 1/2 tablespoon minced garlic (2 cloves)
- Kosher salt and freshly ground black pepper
- 1/4 cup good olive oil
Instructions
- Place the scallions, tomatoes, cucumber, chickpeas, parsley, mint, and basil in a large salad bowl and toss to combine.
- In a small bowl or measuring cup, whisk together the lemon juice, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper. Slowly whisk in the olive oil to make an emulsion. Pour the dressing over the salad, tossing gently to coat all the vegetables. Add the feta, sprinkle with salt and pepper, and toss gently. Serve the salad with the toasted pita bread.
Notes
- I tried this. It's great!
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