Dishing Sisters

Cool Lunch or Refreshing Side – You Decide!

{Posted on July 22, 2011}

Delicioso summer salad when all these lovely veggies are beautiful and abundant. (Oh yeah, simple too…WINNING!)

Middle Eastern Veggie Salad

10 Scallions, white and green parts, thinly sliced

1 Pound ripe tomatoes, diced 1/2 inch dice

1 English cucumber, halved, seeded and 1/2 inch dice

1 Can (12-16 oz.) chickpeas, rinsed and drained

1/3 Cup chopped fresh parsley

1/3 Cup chopped fresh basil

1/2 Cup fresh squeezed lemon juice (2-3 lemons)

1 Tbs minced garlic (3 cloves)

S & P

1/2 Cup Olive oil

1 Cup 1/2 inch diced fresh mozzarella OR 8 oz. feta cheese, diced

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

In a small bowl or measuring cup, whisk together the lemon juice, garlic, 2 tsp salt, and 1 teas pepper. Slowly whisk in the olive oil to incorporate. Pour dressing over the salad, toss gently to coat all veggies. Add the cheese, sprinkle with S & P and toss again gently.

Eat well!

~ Adapted from Ina Garten

Leave a Reply

Your email address will not be published. Required fields are marked *