Middle Eastern Vegetable Salad | Ina Garten

Tomatoes kissed by the sun are essential for a summer salad. With cucumbers suitable for the great outdoors, you can take the salad outside and they won’t weep. The other greens are there to impart a herbaceous reminder of summer: green onions, parsley, mint and basil. To top it off for a uniquely middle eastern vegetable salad, a can of chickpea and feta are must-haves. So there you have it, round up these ingredients and get ready to roll.

Furthermore, a summer salad does not require a fancy dressing. Simply grab and squeeze a few lemons, toss in the minced garlic, salt and pepper. Finally, a generous douse of olive oil completes the simple dressing for the middle eastern vegetable salad.

With the warm summer days ahead, sun-kissed tomatoes and cool and refreshing cucumbers will likely make frequent appearances on the outside table — next to the grill. Ina suggests serving the salad with pita bread. How brilliant is that? I made sourdough bread yesterday, it’d have to play the part of pita!

Print Recipe

Middle Eastern Vegetable Salad

Ingredients

• 10 scallions, white and green parts, thinly sliced
• 1 pound ripe tomatoes, seeded, cored, and ½-inch-diced
• 1 hothouse cucumber, halved lengthwise, seeded, and ½-inch-diced
• 1 can or jar (12 to 16 ounces) chickpeas, rinsed and drained
• 1/3 cup chopped fresh parsley
• 1/3 cup chopped fresh mint leaves
• 1/3 cup julienned fresh basil leaves
• 1/2 cup freshly squeezed lemon juice (4 lemons)
• 1 tablespoon minced garlic (3 cloves)
• Kosher salt and freshly ground black pepper
• 1/2 cup good olive oil
• 8 ounces good feta cheese, ½-inch-diced
• Toasted pita bread, for serving

Instructions

1

Place the scallions, tomatoes, cucumber, chickpeas, parsley, mint, and basil in a large salad bowl and toss to combine.

2

In a small bowl or measuring cup, whisk together the lemon juice, garlic, 2 teaspoons salt, and 1 teaspoon pepper. Slowly whisk in the olive oil to make an emulsion. Pour the dressing over the salad, tossing gently to coat all the vegetables. Add the feta, sprinkle with salt and pepper, and toss gently. Serve the salad with the toasted pita bread.

Notes

https://barefootcontessa.com/recipes/middle-eastern-vegetable-salad