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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.
~ Adapted from Ina Garten