This salad is great because it is seasonless. The ingredients required are fresh all year round. You’ll always end up with a great dish that is bursting with flavors due to the use of three different types of green herbs as well as sunny lemons.
I found this recipe from…wait for it…Ina Garten. Shocked? I know. It’s funny how much I am inspired by her, but when I actually write my notes when I’m cooking for posts I do find myself changing her recipes more and more. That is what cooking is all about though, right? Putting your own touch on things. I didn’t change much of the flavors of this recipe, simply the quantities. I also cut back on the vinaigrette. I don’t like salads swimming in dressing. It should be light – never a puddle at the bottom of the bowl.
As promised Kelly, here is the recipe! I hope this salad gives you a much needed burst of sunshine on a snowy February day.
Adapted from Ina Garten
- 2 cans chick peas, drained and rinsed
- 6 scallions, thinly sliced on an angle
- 1 pint cherry tomatoes, halved
- 1 seedless cucumber, diced
- handful of parsley, chopped
- handful of basil, chopped
- palmful of mint, chopped
- 8 ounces good feta cheese
- juice and zest of two lemons
- 2 cloves garlic, minced
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1/4 cup good olive oil
Place first 8 ingredients in a large mixing bowl. In a small mixing bowl combine lemon juice and zest, garlic, sea salt, and pepper. Slowly whisk in olive oil. Pour the vinaigrette over the salad and toss to together.
Serve with toasted pita chips – grilled chicken – on top of a flaky white fish that is baked to perfection. Lots of options with this one.
Think sunny skies!