Mediterranean Chopped Salad

A great and refreshing salad to serve 2 for lunch or 4 for a side dish. I got this recipe from Americas Test Kitchen Book and am sharing this for BM#25 under Cooking from a book.




Ingredients
Cucumber - 1 medium cucumber , peeled, halved lengthwise, seeded, and cut into 1/2-inch dice (about 1 1/4 cups)
Cherry Tomatoes - about 1 1/2 cups quartered
Salt  - ½ tea spoon + ¼ tea spoon
Extra Virgin Olive Oil - 3 tablespoons
Apple Cider vinegar - 3 tablespoons
Garlic  - 2 medium clove , minced (about 1 teaspoon)
Garbanzo Beans / Chickpeas - 1 (14-ounce) can , drained and rinsed
Olives - 1/2 cup pitted and chopped
Onion - 1/2 small minced (about 1/4 cup)
Fresh Parsley - 1/2 cup roughly chopped
Romaine Heart Lettuce - 1 , cut into 1/2-inch pieces (about 3 cups)
Feta Cheese - 4 ounces, crumbled (about 1 cup)
Ground black pepper - to taste
Method
Combine cucumber, tomatoes, and 1/2 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.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 25
 

Sending this to my own Guest host event Know your Dairy – Cheese, Jagruti’s page, Soups & Salads, , Non-Indian Food, Favorite Recipe Let's Cook / Bake for Valentine, Foodabulous Fest, Healthy Diet - Diabetic Friendly Recipes