I’ve received a bunch of recipe inquiries about the salad we gobbled up during our last Family Dinner.
And I can’t blame ya because it was DEE-LISH!
My niece and seester prepared the dish using Ina Garten’s recipe for a Middle Eastern Vegetable Salad and it was a WINNER! It packed a huge punch of flavor from the abundance of herbs, feta cheese and citrus. It was extremely bright and would be a fab dish to enjoy on a warm day with a glass of pinot grigio and chunk of freshly baked bread. MMMMM!
We didn’t have fresh basil on hand and ended up omitting it. Truth be told, I didn’t really miss it—but I’m sure it would be wonderful with it.
Oh that Ina…..she knocks it out of the park—AGAIN! Think she needs a new bestie in the form of a quirky Vietnamese gal?
Middle Eastern Vegetable Salad
1 pound ripe tomatoes, seeded, cored, and 1/2-inch-diced
1 hothouse cucumber, halved lengthwise, seeded, and 1/2-inch-diced
1 can or jar (12 to 16 ounces) chickpeas, rinsed and drained
1/3 cup chopped fresh parsley
1/3 cup chopped fresh mint leaves
1/3 cup julienned fresh basil leaves
1/2 cup freshly squeezed lemon juice (4 lemons)
1 tablespoon minced garlic (3 cloves)
Kosher salt and freshly ground black pepper
1/2 cup good olive oil
8 ounces good feta cheese
Pour the dressing over the salad, tossing gently to coat all the vegetables. Add the feta, sprinkle with salt and pepper, and toss gently.