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Vegetable salad
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| Middle Eastern Vegetable Salad 2010, Barefoot Contessa How Easy Is That?, All Rights Reserved Show: Barefoot ContessaEpisode: Barefoot In London Rated: 5 stars out of 5Rate itRead users' reviews (1) Filed under: Olive oil, Fruit, Lemon, Cheese, Feta, more RECIPE RATINGS & REVIEWS(1) Prep Time:15 minLevel: EasyYield: 4 to 6 servings Recipe Tools: Print Recipe Get Card Save Recipe Ingredients | |
| 10 | scallions, white and green parts, thinly sliced |
| 1 pound | ripe tomatoes, seeded, cored, and 1/2-inch-diced |
| 1 hothouse cucumber, halved lengthwise, seeded, and 1/2-inch-diced | |
| 1 can | or jar, (12 to 16 ounces) chickpeas, rinsed and drained |
| 1/3 cup | chopped fresh parsley |
| 1/3 cup | chopped fresh mint leaves |
| 1/3 cup | julienned fresh basil leaves |
| 1/2 cup | freshly squeezed lemon juice, (4 lemons) |
| 1 tablespoon | minced garlic, (3 cloves) |
| Kosher salt | |
| freshly ground black pepper | |
| 1/2 cup | good olive oil |
| 8 ounces | good feta cheese, 1/2-inch-diced |
| Toasted pita bread, for serving | |
Directions
Place the scallions, tomatoes, cucumber, chickpeas, parsley, mint, and basil in a large salad bowl and toss to combine.
In a small bowl or measuring cup, whisk together the lemon juice, garlic, 2 teaspoons salt, and 1 teaspoon pepper. Slowly whisk in the olive oil to make an emulsion. Pour the dressing over the salad, tossing gently to coat all the vegetables. Add the feta, sprinkle with salt and pepper, and toss gently. Serve the salad with the toasted pita bread.
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