This salad appeals to me on so many levels. Firstly I love Middle Eastern food , I love raw salads, I love the freshness that is going on in this salad and did I mention that it’s super easy with very obtainable ingredients.
I served with toasted pita bread cut into small triangles.
*this salad is obviously large — feel free to cut in half and play around with ingredients–it’s not an exact science
5 scallions, white and green parts, thinly sliced
2 pints of small grape /cherry tomatoes or any tomatoes that you want to use. You can use up to 1 lb. of fresh cut up tomatoes
1 hothouse cucumber, halved lengthwise , seeded and 1/2 inch diced
1 can 12 to 16 oz. size of chickpeas, rinsed and drained
1/3 cup chopped fresh flat leaf parsley
1/3 cup chopped fresh mint leaves
1/3 cup cut up fresh basil leaves
1/2 cup freshly squeezed lemon juice — you may need up to 4 small lemons or 2 very large ones. I use my juicer for this.
1 Tbsp. minced fresh garlic — app. 3 cloves
Kosher Salt and Freshly Ground Black Pepper to taste– start with 2 teaspoons of kosher salt and 1 tsp. pepper– you’ll taste for additional salt and pepper at the end.
1/2 cup good olive oil
8 oz. good feta cheese, buy a chunk and dice it up or buy it already crumbled to make life easier
Toasted Pita Bread for serving
Place the scallions, tomatoes, cucumber, drained 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 tsp. kosher salt, 1 tsp freshly ground black pepper. Slowly whisk in the olive oil in a steady stream till it emulsifies. Pour the dressing over the salad tossing gently to coat all the vegetables. Add in the feta, sprinkle with salt and pepper *if necessary. Serve the salad alongside the toasted pita.