SUMMER

Ten-Minute Crisp Chopped Salad

Vibrant, crunchy and super-healthy, this salad works as a light dinner or a quick side dish.

Serves 4

1 medium cucumber, peeled, halved, seeded and finely diced

1½ cups halved cherry or pear tomatoes (about ¾ of a pint container)

Salt and black pepper

3 tablespoons extra-virgin olive oil

2 tablespoons white-wine vinegar

1 small clove garlic, minced

1 can (14 ounces) chickpeas, drained and rinsed

1 cup mushrooms, sliced

½ cup fresh flat-leaf parsley, tarragon or dill, chopped

3 cups iceberg or romaine lettuce, chopped

1 cup feta cheese (about 4 ounces), crumbled

1. Set a colander in the sink; add cucumber, tomatoes and 1 teaspoon salt; toss to coat. Let stand 10 minutes.

2. In a large serving bowl, whisk oil, vinegar and garlic until combined. Add chickpeas, mushrooms and parsley; toss to coat. Add cucumber mixture; toss again.

3. Just before serving, toss in lettuce and cheese. Season with salt and pepper.

TIP: Salting, then draining the cucumber and tomatoes before tossing them with the other ingredients releases their liquid so they don’t make the salad soggy.