SERVES 4 TO 6
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1 |
cucumber, peeled, halved lengthwise, seeded, and cut into ½-inch dice (about 1¼ cups) |
1 |
pint grape tomatoes, quartered (about 1½ cups) |
Table salt |
|
3 |
tablespoons extra-virgin olive oil |
3 |
tablespoons red wine vinegar |
1 |
medium garlic clove, minced or pressed through a garlic press (about 1 teaspoon) |
1 |
(15-ounce) can chickpeas, drained and rinsed |
½ |
cup pitted kalamata olives, chopped |
½ |
small red onion, minced (about ¼ cup) |
½ |
cup chopped fresh parsley leaves |
1 |
romaine heart, cut into ½-inch pieces (about 3 cups) |
4 |
ounces feta cheese, crumbled (about 1 cup) |
Ground black pepper |
1. Combine the cucumber, tomatoes, and 1 teaspoon salt in a colander set over a bowl and drain for 15 minutes.
2. Whisk the oil, vinegar, and garlic together in a large bowl. Add the drained cucumber and tomatoes, chickpeas, olives, onion, and parsley. Toss and let stand at room temperature to blend the flavors, 5 minutes.
3. Add the romaine and feta and toss to combine. Season with salt and pepper to taste and serve.