I have a secret: I made this dish months ago. Back when spring was barely showing its face in Wisconsin. I took one bite of the salad and knew that this was going to be absolutely perfect for summer. The salad was delicious back in the spring when it was made from not-quite-in-season veggies. Now that it’s summer, I urge you to take advantage of the delicious, local veggies at a farmers’ market near you. I walk through the Appleton or Madison market every week and the bountiful produce makes my day. I can’t eat this salad right now (it doesn’t fit into my diet quiet yet), but I can dream about it. I’m hoping that my food issues get sorted out before the summer is over so I can take advantage of the fresh veggies from the market and in my garden.
Mediterranean Chopped Salad
1 medium cucumber, seeded and cut into 1/2-inch dice (about 1 1/4 cups)
1 pint grape tomatoes, quartered (about 1 1/2 cups)
2 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar
1 medium garlic clove, minced
1 (14-ounce) can chickpeas, drained and rinsed
1/2 cup pitted kalamata olives, chopped
1/2 small red onion minced (about 1/4 cup)
1/2 cup roughly chopped fresh parsley
1 romaine heart, cut into 1/2-inch pieces (about 3 cups)
4 ounces feta cheese, crumbled (about 1 cup)
Ground black pepper
- Place cucumber and tomatoes in a colander set over a bowl. Sprinkle with salt and gently toss to combine. Let stand for 15 minutes.
- In a large bowl, whisk together olive oil, red wine vinegar, and garlic. Add the cucumber, tomatoes, chickpeas, olives, onion, and parsley; toss to combine and let stand at room temperature for 15 minutes.
- Add romaine and feta and toss until ingredients are evenly distributed. Season with salt and pepper, to taste before serving.
recipe very slightly adapted from America’s Test Kitchen