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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Mid Eastern Vegetable Salad Recipe

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This recipe for Mid Eastern Vegetable Salad is from Calvary Chapel Myrtle Beach Cookbook, 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:  
8 scallions, white and green, thinly sliced
1 large ripe tomato, diced
1 cucumber, diced
⅓ cup fresh parsley
⅓ cup Basil
¼ cup freshly squeezed lemon
3 cloves garlic, chopped fine
1 can Chick Peas
¼ cup olive oil
6 oz Feta Cheese
Kosher salt
Fresh ground pepper
Directions:
Directions:
Combine scallions, cucumbers, tomatoes, chick peas, parsley, and basil. Whisk lemon juice, garlic, 2 Teaspoons salt and 1 Teaspoon pepper together. Slowly whisk in olive oil and pour over salad, tossing gently. Add Feta cheese and toss gently.

 

 

 

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