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Middle Eastern Vegetable Salad Recipe

Middle Eastern Vegetable Salad

prep time15 min
total time 15 min
serves 4 - 6

Ina Garten


10 scallions, white and green parts, thinly sliced

1 lb(s) ripe tomatoes, seeded, cored and 1/2-inch diced

1 hothouse cucumber, halved lengthwise, seeded and 1/2-inch diced

1 can or jar (12-16 oz) chickpeas, rinsed and drained

⅓ cup fresh parsley, chopped

⅓ cup fresh mint leaves, chopped

⅓ cup fresh basil leaves, julienned

½ cup freshly squeezed lemon juice (4 lemons)

1 Tbsp garlic, minced (3 cloves)

kosher salt and freshly ground black pepper

½ cup good olive oil

8 oz good feta cheese, 1/2-inch diced

toasted pita bread, for serving


1. Place the scallions, tomatoes, cucumber, chickpeas, parsley, mint, and basil in a large salad bowl and toss to combine.

2. In a small bowl or measuring cup, whisk together the lemon juice, garlic, 2 teaspoons salt, and 1 teaspoon pepper. Slowly whisk in the olive oil to make an emulsion. Pour the dressing over the salad, tossing gently to coat all the vegetables. Add the feta, sprinkle with salt and pepper, and toss gently. Serve the salad with the toasted pita bread.

Source: foodnetwork.ca

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