Photo: Middle Eastern Vegetable Salad Recipe
Ingredients
- 10 scallions, white and green parts, thinly sliced
- 1 pound ripe tomatoes, seeded, cored, and 1/2-inch-diced
- 1 hothouse cucumber, halved lengthwise, seeded, and 1/2-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
- 1/2 cup freshly squeezed lemon juice (4 lemons)
- 1 tablespoon minced garlic (3 cloves)
- Kosher salt and freshly ground black pepper
- 1/2 cup good olive oil
- 8 ounces good feta cheese, 1/2-inch-diced
- Toasted pita bread, for serving
Directions
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, 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.
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By tahiti ginger
on May 14, 2013
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I make this all the time with Persian cucumbers and no oil. I think Ina has a tendency to douse things in oil and salt when not necessary.
By miriammoyer_122...
Soquel, 43
on April 28, 2013
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I loved this salad!! Took it to a potluck and it was gone pronto. Will definitely make this again. I did cut back on the salt due to some other reviewer's comments. It is an excellent base for quinoa which I used to extend the salad -- cooked 1.5 cups and added the entire amount. I may add some toasted pine nuts the next time. Thank you Ina!
By Jake+karen
on December 17, 2012
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amazing! very tasty but if your not a mint person don't do the mint or use less mint
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