In the photo below, I did not add the feta, parsley and romaine since I will be serving this tomorrow. I'll add them right before serving.
If you're going to the beach, I'd skip the romaine and add all the ingredients. A nice way to serve it would be in small pita pockets.
Alex got the feta from the salad bar for only 45¢! To save space, I just topped the salad with wrap and put the feta container on top. The romaine and parsley will be fresh from the garden when I pick it in the morning.Note that I used a new serving container. After the salt treatment, a lot of juice and dressing accumulates in the bottom of bowl. Scoop it into a new container, leaving the excess juice behind.
Ingredients- 1 medium cucumber, peeled, halved lengthwise, seeded, and cut into 1/2-inch dice (about 1 1/4 cups)
- 1 pint grape tomatoes, quartered ( about 1 1/2 cups)
- table salt
- 3 tablespoons extra virgin olive oil
- 3 tablespoons red wine vinegar (I prefer Spectrum organic)
- 1 medium garlic cloves, minced (about 1 teaspoon) or 1 medium garlic cloves, pressed through garlic press (about 1 teaspoon)
- 1 (14 ounce) cans chickpeas, drained and rinsed
- 1/2 cup chopped pitted kalamata olives
- 1/2 small minced red onions ( about 1/4 cup)
- 1/2 cup roughly chopped fresh parsley
- 1 romaine lettuce, heart cut into 1/2-inch pieces ( about 3 cups)
- 4 ounces feta cheese, crumbled ( about 1 cup)
- ground black pepper
Directions
- Combine cucumber, tomatoes, and 1 teaspoon salt in colander set over bowl and let stand 15 minutes.
- 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.
- Add romaine and feta; toss to combine. Season with salt and pepper and serve.
