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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Mediterranean Chickpea Salad

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Adding chic peas to your salad adds protein and texture. Lots of colorful ingredients and different textures make for a wonderful salad.

Prep Time: 15 minutes
Total Time: 15 minutes

Ingredients:
1 hothouse cucumber, (English cucumber) 1 1/2 inch dice
1-pint grape tomatoes halved
2-15 ounce cans chickpeas,  drained and rinsed
1/2 red onion, 1/2 inch dice
1/2 cup diced feta
1/2 cup Kalamata olives (optional)
1 teaspoon Kosher salt
1 teaspoon Freshly cracked black pepper

Directions:
In a large mixing bowl, add all the ingredients above. Season with Kosher salt and freshly cracked black pepper, and toss.  Dress with a lemon vinaigrette.

Homemade Vinaigrette Recipes- Lemon, Balsamic, And Cilantro Lime

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Greek Village Salad

Greek Village Salad (2)

Horiatiki or Greek Village Salad is a traditional Greek salad with no lettuce. Rustic and simple to make.

2016-08-06 21.54.50-2

Hot House Cucumber

Kalamata Olives

FetaOregano

Mint

Fresh Mint Leaves

Red Wine Vinaigrette

2019-06-09 04.54.02

2019-06-09 04.53.50

Greek Village Salad (2)

Prep Time: 25 minutes
Total Time: 25 minutes
Yields: 4 to 6 servings
Equipment: large mixing bowl, Chef’s knife, jelly jar with a tight-fitting lid

Ingredients For Red Wine Vinaigrette:
2 tablespoons of red wine vinegar
1/2 teaspoon of Dijon mustard
1/2 teaspoon of granulated sugar
1/4 cup of *E.V.O.O.
1/2 teaspoon of dried oregano
1/2 teaspoon of Kosher salt
1/4 teaspoon of fresh ground black pepper

Directions For Dressing:
Place all the above ingredients into an 8-ounce jelly jar with a tight-fitting lid. Shake well before using. Store at room temperature.

Ingredients:
2 pints of heirloom cherry tomatoes, halved
1 hothouse cucumber (English cucumber) slice into half-moons then quartered
1 7-ounce package of organic feta cheese, 1 1/2 inch cubes
1/2 red onion, cut into half-moons, thinly sliced
12 Kalamata olives (optional)
2 tablespoons of fresh oregano leaves, roughly chopped
2 tablespoon of fresh mint leaves, roughly chopped

Directions For Greek Salad:
In a large mixing bowl add the halved tomatoes, sliced onions, diced cucumber, Kalamata olives (optional), diced feta cheese, freshly chopped oregano leaves, and freshly chopped mint leaves. Gently toss to combine.

To serve, spoon the Greek Village Salad into an individual salad bowl. Shake the dressing. Spoon a couple of spoonful of the Red Wine Vinaigrette over the salad, toss and enjoy.

*E.V.O.O. is Extra Virgin Olive Oil.

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