Fresh, crisp, bright and tangy! This delicious salad is a combination of cucumber, peppers, tomatoes, and chickpeas with a touch of salty feta, olives, and herbs. Doused with a lemony vinaigrette, it’s a Mediterranean taste delight any time of the year! I especially love to make it in late summer when I can just collect all the ingredients right out of my garden. Perfect served as a side, as part of a mezze, or with a good loaf of crusty bread for a light lunch or dinner.
Ingredients / Makes 2-4 servings
Dressing
1 large clove minced garlic
1/4 cup olive oil
1/4 cup fresh lemon juice
1/8 cup red wine vinegar
1/4 teaspoon salt
1/4 teaspoon black pepper
Salad
1 cucumber, large, peeled and cut into 3/4 inch pieces
1/2 sweet red bell pepper, large, seeded and cut into 3/4 inch pieces
1/2 yellow bell pepper, large, prepared same as above
1 cup red cherry tomatoes, halved, or 1 large tomato cubed
1/2 red onion, peeled and cut in 3/4 inch pieces
1 (15 ounce) can garbanzo beans, rinsed and drained
1/2 cup Kalamata or black olives, sliced in half
4 ounces feta cheese, crumbled or cubed in 1/2 inch squares
1 handful fresh herbs, chopped (basil, parsley, mint and/or oregano)
Directions
Step 1) Prepare dressing: whisk ingredients together in small bowl and set aside
Step 2) Rinse and drain beans and set aside
Step 3) Wash and cut up the rest of the vegetables and olives and place in a large mixing bowl
Step 4) Add beans to vegetables and pour dressing over top and mix well. Let sit 10-15 minutes to marinate briefly. Stir once or twice more and add fresh herbs on top before serving.
