Mediterranean Vegetable Salad

Even though I strive to cook as seasonally as possible, sometimes a craving hits and I just can't ignore it.  Last week I was going about my business, and I was hit with a sudden craving for Greek salad.  I couldn't stop thinking about the combination of salty feta, fresh cucumbers, and bright and tangy dressing.  Later that day, I was thumbing through How Easy is That? and this salad jumped out at me.  Most of the ingredients aren't really in season, but I made an exception and adapted it to what I had the best access to.

This salad is full of yummy vegetables:  cucumbers, scallions, chickpeas, and cherry tomatoes.  It also gets a punch of freshness from the mint, basil, lemon, and parsley.  The original recipe actually calls for vine-ripened tomatoes, but I used cherry tomatoes instead.  They are really the only acceptable tomatoes that are available right now.  I also used a trick I learned from Cook's Illustrated.  If you salt and drain the tomatoes and give them a spin in your salad spinner before adding them to the salad, you will rid them of excess moisture, thereby keeping all the flavors from being too diluted.

I served this salad as a side to quinoa burgers, but it was also delicious on it's own for lunch the next day with some toasted pita.  Another Ina hit, and I really can't wait to make this when produce is at it's peak!


Mediterranean Vegetable Salad
adapted from Ina Garten, How Easy is That?
serves 4 to 6 as a main dish, 8 to 10 as a side.

• 10 scallions, white and green parts, thinly sliced
• 1 pound cherry tomatoes, quartered
• 1 hothouse cucumber, halved lengthwise, seeded, and 1/2-inch diced
• 1 can chickpeas, rinsed and drained
• 1/3 cup chopped fresh parsley
• 1/3 cup chopped fresh mint leaves
• 1/3 cup chopped fresh basil leaves
• 1/2 cup freshly squeezed lemon juice 
• 1 Tbs minced garlic
• kosher salt and freshly ground black pepper
• 1/3 cup olive oil
• 8 oz.  feta cheese, 1/2-inch diced

Place the quartered tomatoes in a strainer and toss with 1/2 teaspoon of salt.  Allow to drain 20-30 minutes.

Meanwhile, in a small bowl or measuring cup, whisk together the lemon juice, garlic 1 1/2 teaspoons salt, and 1 teaspoon pepper.  Slowly whisk in the oil to make an emulsion. 

Spin the tomatoes in a salad spinner several times to remove seeds and moisture.  Toss the tomatoes with the scallions, cucumber, chickpeas, parsley, mint, and basil in a large bowl.  Whisk the dressing to recombine, and pour over salad.  Toss gently to coat.  Add the feta, sprinkle with salt and pepper, and toss gently.  Serve.