Email to Donna Gregory      

Recipe Categories: donnag3591's HOME PAGEAPPETIZERS BEVERAGES BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES COOKIES CROCKPOT DESSERTS EGGS FISHandSEAFOOD FRUIT icecream KidsPage MEATS PASTA PASTRIES piescobblers POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS SpecialHelp Stuffing VEGETABLES

Middle Eastern Vegetable Salad




Source of Recipe


Barefoot Contessa How Easy Is That? Ina Garten


Recipe Introduction


Serves 6-8
Level: Beginner


List of Ingredients




10 scallions, white and green parts, thinly sliced

1 pound ripe tomatoes, seeded, cored and cut ½-inch-diced

1 hothouse cucumber, halved lengthwise, seeded, and ½-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 and freshly ground black pepper

1/2 cup good olive oil

8 ounces good feta cheese, ½-inch-diced

Toasted pita bread, for serving

Recipe



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.