Remember that wonderful cookbook my daughter, Kelley, gave me for my birthday? Well... time for more yummy dishes from it! This salad can be a meal! What wonderful fresh flavors of summer and pretty, too! Make your own pita and serve with it or toast and break it up in the salad. Either way, it is sure to become a favorite.
Middle Eastern Vegetable Salad
2010, Barefoot Contessa "How Easy Is That"
10 scallions, white and green parts, thinly sliced (I use Vidalia onions when in season)
1 pound ripe tomatoes, seeded, cored, and 1/2-inch-diced (or grape tomatoes, halved)
1 cucumber, halved lengthwise, seeded, and 1/2-inch-diced
1 can 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 and freshly ground black pepper
1/2 cup good olive oil
8 ounces good feta cheese, 1/2-inch-diced
Toasted pita bread, for serving
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.