Chopped Mediterranean Salad

Based on several of the most recent entries, it probably seems like I cook a lot of mediterranean food.  This is not a true representation of what goes on in my kitchen on a regular basis, so stay tuned.  I’ll be getting more variety around here eventually.

Admittedly, this salad is a bit summery, but after I saw a similar salad from Pink Parsley, I couldn’t resist making it.  I ended up kind of mixing that recipe, with one from this great new cookbook, “America’s Test Kitchen – Healthy Family Cookbook”.  Sometimes I forget how great a simple chopped salad can be.  I left out the chickpeas (kind of on accident :-)), but I think adding them in would make this salad a lot more filling, so it could even be a lunch.

TIPS:

*Feta cheese in a block that is packed in brine tastes better and is cheaper than the pre-crumbled

* If you want to make this salad in advance, leave out the lettuce, parsley and feta and until just before serving

Chopped Mediterranean Salad

• 1 pound cherry tomatoes, quartered
• 1 cucumber, peeled and seeded, cut into 1/2 inch pieces
• 6 scallions, white and green parts, thinly sliced
• 2 cloves minced garlic
• kosher salt and freshly ground black pepper
• 3 Tablespoons olive oil
• 3 Tablespoons Red wine vinegar
• 1/3 cup pitted kalamata olives, chopped
• 1 can chickpeas, rinsed and drained (I left this out)
• 1/2 cup chopped fresh parsley
• 4 oz.  feta cheese, crumbled (about 3/4 cup)
• 2-3 cups romaine lettuce, chopped

1. Toss tomatoes, cucumber and 1/2 teaspoon salt together in a colander and let drain for 15 – 20 minutes (If you’re in a rush you can put them in a salad spinner and give them a whirl)

2. Whisk olive oil, red wine vinegar, garlic  and salt and pepper in in a large bowl.

3.Add the tomatoes, cucumber, chickpeas, olives and scallions tossing to coat.

4. Right before serving add the lettuce, feta, and parsley and toss to combine.