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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Mediterranean Chopped Salad Recipe

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This recipe for Mediterranean Chopped Salad is from Gianni V's Stolen Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 medium cucumber, peeled, halved lengthwise, seeded and cut into 1/2-inch diced pieces
1 pint grape tomatoes, quartered (about 1 1/2 cup)
Table salt
3 Tbs. extra virgin olive oil
3 Tbs. red wine vinegar
1 or 2 Tbs. lemon juice
1 garlic clove, minced (about 1 tsp.)
1 14-oz. can chickpeans, drained and rinsed
1/2 cup chopped pitted Kalamata olives
1/2 cup roughly chopped fresh parsley
1/2 small minced red onion (optional)
1 Romaine heart, cut into 1/2-inch pieces (about 1 cup)
4 oz. ground feta cheese, crumbled (about 1 cup)
Ground black pepper
Directions:
Directions:
Combine cucumber, tomatoes and 1 tsp. salt in colander set over a bowl and let stand for 15 minutes.

Whisk oil, vinegar and garlic together in large bowl.

Add drained cucumber and tomato, chickpeas, olives, parsley and onions, toss and let stand at room temperature to blend flavors, 5 minutes.

Just before serving, add Romaine and feta, salt and pepper and toss.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
You can add chopped mint, other types of beans or lettuces.

 

 

 

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