[dropcap1 color=”rosy”]I[/dropcap1] am. So, it’s time for another colorful, flavorful, and light post. This past Sunday I made ‘sunny mango salsa’ to brighten up the dreadful weather. Now it’s time for a middle eastern salad.
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.
- 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!