June 29, 2012

Recipe: Mediterranean Summer Salad

My herb garden is already overflowing with fragrant parsley, mint and basil.  Here's a quick and easy recipe that takes advantage of living herbs.  It's light, refreshing and, paired with a skewer of grilled shrimp and fresh fruit salad, makes the perfect summer dinner.

  • 10 scallions, white and green parts, thinly sliced
  • 1 pound ripe tomatoes, seeded, cored and 1/2-inch-diced
  • 2 cucumbers, peeled, halved lengthwise, seeded and 1/2-inch-diced
  • 1 can or jar (12 to 16 ounces) chickpeas, rinsed and drained
  • 1/3 cup fresh parsley, chopped
  • 1/3 cup fresh mint leaves, chopped
  • 1/3 cup fresh basil leaves, julienned
  • 1/2 cup freshly squeezed lemon juice (4 lemons)
  • 1 tablespoon garlic (3 cloves), minced
  • Kosher salt and freshly ground black pepper
  • 1/2 cup olive oil
  • 8 ounces feta cheese, diced

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

In a small bowl, whisk together the lemon juice, garlic, 2 teaspoons salt and 1 teaspoon pepper. Whisk in olive oil. Pour the dressing over the salad, tossing gently to coat all the vegetables.  Add the feta, sprinkle with salt and pepper and toss gently.  Enjoy! 

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