TOMATO AVOCADO CUCUMBER CHICK PEA SALAD WITH FETA AND GREEK LEMON DRESSING
Steps:
- In a salad bowl toss together tomatoes, chick peas and cucumbers. Add avocado and parsley and gently toss. Add desire amount of dressing and the feta and gently toss to evenly coat. Serve within an hour for best results. For the dressing: In a blender (or mixing bowl with a whisk), blend olive oil, lemon juice, mustard, garlic and salt until mixture is well emulsified. Stir in basil and oregano.
MINTED FETA, TOMATO AND CUCUMBER GREEK SALAD
Fresh-picked mint and summer tomatoes make this healthy salad a nice addition to a picnic or a barbecue buffet.
Provided by La Dilettante
Categories Vegetable
Time 10m
Yield 5 cups, 8 serving(s)
Number Of Ingredients 10
Steps:
- Toss vegetables with dressing, Refrigerate overnight for best flavor.
Nutrition Facts : Calories 121.3, Fat 9, SaturatedFat 3.5, Cholesterol 20.5, Sodium 316.9, Carbohydrate 7.5, Fiber 0.7, Sugar 3.6, Protein 3.4
GREEK CUCUMBER AND TOMATO SALAD WITH FETA AND PISTACHIO NUTS
Steps:
- Place garbanzo beans in a large gallon size zip-loc bag. Then in a small mixing bowl, whisk the olive oil and vinegar. Pour dressing over the garbanzo beans, and marinate beans in refrigerator 4-6 hours or overnight. When you're ready to prepare and serve the salad, remove beans from refrigerator and drain them in a colander, reserving all the dressing. Taste dressing for seasoning, and if you don't have at least 3 T dressing, add a bit more balsamic vinegar and olive oil. Then, dice the tomatoes. Cut cucumbers into fourths lengthwise, and then into pieces about 1/2 inch wide. Wash basil, spin dry, and then coarsely chop. Combine tomatoes, cucumbers, garbanzo beans and basil and toss with reserved salad dressing. Next, season the salad with salt and fresh ground black pepper. To serve, divide equal portions among individual serving plates, and top with crumbled Feta cheese and pistachio nuts.
GREEK FETA AND CUCUMBER SALAD
Number Of Ingredients 7
Steps:
- Slice cucumbers as thinly as you can. A mandoline or vegetable slicer will make quick work of it. Toss together the cucumbers and a large pinch of salt in a mesh strainer set over a bowl.
- Combine the feta, oregano, garlic and shallots in a separate bowl. Add the lemon juice and zest and whisk in the olive oil.
- Drain off and discard any water that has released from the cucumbers.
- Toss together the cucumbers and the dressing.
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