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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Mediterranean Salad Recipe

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This recipe for Mediterranean Salad is from Marion the Vegetarian Volume 1, 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 can (15 oz.) chick peas
1 cucumber
3-4 medium tomatoes
1 green pepper
¼ red onion (¼ cup chopped)
¼ cup Kalamata olives
1 Tbsp. fresh parsley
1 garlic clove
2 Tbsp. buttermilk
1 Tbsp. olive oil
1 tsp. dried oregano
½ cup crumbled feta cheese
1 tsp. lemon juice
Directions:
Directions:
1. Drain and rinse chick peas. Chop cucumber without peeling. Chop tomatoes and green pepper. Finely dice red onion. Slice olives. Mix all in a large bowl.

2. Chop parsley and mince garlic. Combine in a blender or food processor with buttermilk, olive oil, oregano, feta, and lemon juice. Blend until smooth (it will be quite thick).

3. Add dressing to vegetables and toss to coat. Refrigerate 1-2 hours to blend flavors.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20 minutes, plus time to marinate
Personal Notes:
Personal Notes:
This salad is great as a side dish or part of a buffet. Allowing 1-2 hours to chill is necessary for it to taste right, but because it has fresh tomatoes, I recommend eating it within 24 hours.

 

 

 

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