Mediterranean Chopped Salad

Difficulty: Easy Servings: 0 Source:

Ingredients

1 medium cucumber peeled, halved lengthwise, seeded, and cut into 1/2-inch dice (about 1 1/4 cups)

1 pint grape tomatoes quartered (about 1 1/2 cups)

3 tablespoons extra virgin olive oil

3 tablespoons red wine vinegar

1 medium garlic clove minced or pressed through garlic press (about 1 teaspoon)

1 can chickpeas drained and rinsed (14-ounce)

1/2 cup chopped pitted kalamata olives

1/2 small minced red onion (about 1/4 cup)

1/2 cup roughly chopped fresh parsley

1 romaine heart cut into 1/2-inch pieces (about 3 cups)

4 ounces feta cheese crumbled (about 1 cup)

Table salt

Ground black pepper

Directions

Combine cucumber, tomatoes, and 1 teaspoon salt in a colander set over a 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.