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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Middle Eastern Vegetable Salad Recipe

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This recipe for Middle Eastern Vegetable Salad is from The Scott Family Cookbook Project, 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:  
10 scallions, white and green parts, thinly sliced
1 lb ripe tomatoes, seeded, cored, and ½-inch-diced
1 hothouse cucumber, halved lengthwise, seeded, and ½-inch-diced
1 can or jar (12 to 16 oz) chickpeas, rinsed and drained
1/3 cup chopped fresh parsley
1/3 cup chopped fresh mint leaves
1/3 cup julienned fresh basil leaves
½ cup freshly squeezed lemon juice (3-4 lemons)
1 Tbsp minced garlic (3 cloves)
Kosher salt and freshly ground black pepper
½ cup good olive oil
8 oz good feta cheese, ½-inch-diced
Toasted pita bread, for serving
Directions:
Directions:
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.

 

 

 

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