Mediterranean Chopped Salad
Ingredients
1 medium cucumber, peeled, halved lengthwise, seeded, and cut into 1⁄2-inch dice
1 pint grape tomatoes, quartered
Table salt
3 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar
1-2 cloves garlic, minced or pressed
1 (14-ounce) can chickpeas, drained and rinsed
1⁄2 cup kalamata olives, pitted and chopped (Optional.)
1⁄2 small red onion, minced
1⁄2 cup fresh parsley, roughly chopped
1 romaine heart, cut into 1⁄2-inch pieces (about 3 cups)
4 ounces feta cheese, crumbled
Ground black pepper
Instructions
1. Combine cucumber, tomatoes, and 1 teaspoon salt in colander set over bowl and let stand 15 minutes.
2. Whisk oil, vinegar, and garlic together in large bowl. Add drained cucumber and tomatoes, chickpeas, olives, onion, and parsley; toss and let stand at room temperature to blend flavors, 5 minutes.
3. Add romaine and feta; toss to combine. Season with salt and pepper and serve.
Comments
I like chopped salads but rarely make them myself. I figured that this salad, which is from the 2009 Cook’s Illustrated Annual, would be a nice accompaniment and contrast for Batter-Fried Chicken. I did forget to dice the cucumber, so the pieces were larger than they should have been. I also omitted the olives since none of us are olive-lovers. It was really fantastic and the dressing was nice and light. I think that, next time, I’d include some homemade croutons. This is definitely a keeper.
Cook’s Illustrated 2009