Serves 4 as a light entrée and 6 as a side dish
INGREDIENTS
- 1 medium cucumber , peeled, halved lengthwise, seeded, and cut into 1/2-inch dice (about 1 1/4 cups)
- 1 pint grape tomatoes , quartered (about 1 1/2 cups)
- 3 tablespoons extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 medium garlic clove , minced or pressed through garlic press (about 1 teaspoon)
- 1 (14-ounce) can chickpeas , drained and rinsed
- 1/2 cup chopped pitted kalamata olives
- 1/2 small minced red onion (about 1/4 cup)
- 1/2 cup roughly chopped fresh parsley
- 1 romaine heart , cut into 1/2-inch pieces (about 3 cups)
- 4 ounces feta cheese , crumbled (about 1 cup)
- Ground black pepper and sea salt to taste
INSTRUCTIONS
- 1. Combine cucumber, tomatoes, and 1 teaspoon salt in colander set over bowl and let stand 15 minutes.
- 2. 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.
- 3. Add romaine and feta; toss to combine. Season with salt and pepper and serve.
TECHNIQUE
- SEEDING AND CHOPPING CUCUMBERS
1. Peel cucumber, cut in half lengthwise, and scoop out seeds with spoon.
2. Cut each half crosswise into 2- or 3-inch pieces.
3. Place each piece cut-side up on cutting board; slice lengthwise into even batons.
4. Cut batons crosswise into even dice.
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