20 minutes
A refreshing and flavorful salad perfect for any occasion.
Cucumber, peeled, halved lengthwise, seeded, and cut into ½-inch dice
0 oz
Grape Tomatoes, quartered
0 oz
teaspoons
tablespoons
tablespoons
Garlic Clove, minced
each
Chickpeas, rinsed
0 oz
Kalamata Olives, pitted and chopped
0 oz
Red Onion, chopped fine
0 oz
Flat Leaf Parsley, chopped
cups
Romaine Lettuce Heart, cut into ½-inch pieces
0 oz
Feta Cheese, crumbled
cups
to taste
1. Drain Vegetables
Combine the cucumber and quartered grape tomatoes with a teaspoon of salt in a colander, setting it over a bowl. Let this sit for 15 minutes. This step is crucial as it draws out excess water from the vegetables, preventing your salad from becoming soggy. By the end, the vegetables should look slightly dehydrated but still firm.
2. Prepare Dressing
In a large bowl, whisk together the extra-virgin olive oil, red wine vinegar, and minced garlic until well combined. This will be your dressing.
3. Combine Ingredients
Once your cucumber and tomatoes have finished draining, add them to the bowl along with the rinsed chickpeas, chopped kalamata olives, finely chopped red onion, and fresh parsley. Toss everything together thoroughly to ensure all the ingredients are well-coated and shiny, allowing the flavors to meld together beautifully.
4. Add Lettuce and Feta
Next, add the chopped romaine lettuce and crumbled feta cheese to the bowl. Gently toss everything again to combine.
5. Season and Serve
Finally, season your salad with salt and pepper to taste, ensuring you adjust the seasoning as needed.
Opt for organic vegetables, high-quality olives, and feta cheese for a noticeable difference in flavor.
Whisk until emulsified and taste to balance acidity and seasoning. Consider adding honey for sweetness.
Dress the salad right before serving and toss gently for light coating.
Wash and dry greens thoroughly. Aim for uniform pieces for a consistent blend of flavors and textures.
Season in layers and always taste before adding more salt or pepper.
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