GREEK CUCUMBER AND TOMATO SALAD WITH FETA AND PISTACHIO NUTS

GREEK CUCUMBER AND TOMATO SALAD WITH FETA AND PISTACHIO NUTS image

Yield 4-6 Servings

Number Of Ingredients 9

1 can garbanzo beans rinsed and drained well
1 1/2 cups diced cucumbers that have been stripe peeled
1 1/2 cups diced tomatoes, peeled and seeded
2 tablespoons balsamic vinegar
3 tablespoons fruity extra virgin olive oil
1/2 cup chopped fresh basil
salt and fresh ground black pepper to taste
1/2 cup crumbled Feta
1/2 cup of shelled 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.