Middle Eastern Vegetable Salad | Recipes

Name: Middle Eastern Vegetable Salad | Recipes
Ingredients: 10 scallions, white and green parts, thinly sliced1 pound ripe tomatoes, seeded, cored, and ½-inch-diced1 hothouse cucumber, halved lengthwise, seeded, and ½-inch-diced1 can or jar (12 to 16 ounces) chickpeas, rinsed and drained1/3 cup chopped fresh parsley1/3 cup chopped fresh mint leaves1/3 cup julienned fresh basil leaves1/2 cup freshly squeezed lemon juice (4 lemons)1 tablespoon minced garlic (3 cloves) Kosher salt and freshly ground black pepper1/2 cup good olive oil8 ounces good feta cheese, ½-inch-diced Toasted pita bread, for serving

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Servings: 5

Middle Eastern Vegetable Salad | Recipes

Ingredients

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10 scallions, white and green parts, thinly sliced1 pound ripe tomatoes, seeded, cored, and ½-inch-diced1 hothouse cucumber, halved lengthwise, seeded, and ½-inch-diced1 can or jar (12 to 16 ounces) chickpeas, rinsed and drained1/3 cup chopped fresh parsley1/3 cup chopped fresh mint leaves1/3 cup julienned fresh basil leaves1/2 cup freshly squeezed lemon juice (4 lemons)1 tablespoon minced garlic (3 cloves) salt and freshly ground black pepper1/2 cup good olive oil8 ounces good feta cheese, ½-inch-diced Toasted pita bread, for serving

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Instructions

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Step 1

Place the scallions, tomatoes, cucumber, chickpeas, parsley, mint, and basil in a large salad bowl and toss to combine.

Step 3

In a small bowl or measuring cup, whisk together the lemon juice, garlic, 2 teaspoons salt, and 1 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.