For us, summer means salad. Not just leafy greens and tomatoes for starters to a meal. We eat bulky filling salads for dinner. Like this chopped salad, which of course could be served with other salads or as a side dish to grilled fish. But it’s also satisfying on its own, just like this. Add a crust bread and some fabulous olive oil for dipping and that’s all you need (except for dessert of course).
Chopped Salad with Chickpeas, Feta Cheese and Zatar Vinaigrette
1 large cucumber, peeled, deseeded, and chopped
1 large red bell pepper, chopped
2 large ripe tomatoes, chopped
3–4 scallions, chopped
1 (15-ounce) can chick peas, rinsed and drained
1 cup crumbled feta cheese
1/4 cup minced fresh parsley
1/2 cup tangy black olives, pitted and halved
3–4 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1/2 teaspoon zatar
Salt and freshly ground black pepper to taste
Pita bread or crisps, optional
Place the cucumbers, bell pepper, tomatoes, scallions, chick peas, cheese, parsley, and olives in a bowl and toss ingredients gently. Just before serving, mix together the olive oil, lemon juice, and zatar. Pour over the salad. Season to taste with salt and pepper. Salad tastes good with Pita bread or crisps.
Makes 4 servings.