Mediterranean Chopped Salad
"To prevent the cut-up produce in our chopped salad recipe from exuding moisture, we turned to techniques like seeding the cucumbers and quartering the cherry tomatoes before salting them to expose more surface area to the salt. An assertive combination of equal parts oil and vinegar delivered… read more..."
INGREDIENTS
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1 medium cucumber, peeled, halved lengthwise, seeded, and cut into 1/2-inch dice (about 1 1/4 cups)
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1 pint grape tomatoes, quartered (about 1 1/2 cups)
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Table salt
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3 tablespoons extra virgin olive oil
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3 tablespoons red wine vinegar
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1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon)
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1 (14-ounce) can chickpeas, drained and rinsed
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1/2 cup chopped pitted kalamata olives
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1/2 small minced red onion (about 1/4 cup)
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1/2 cup roughly chopped fresh parsley
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1 romaine heart, cut into 1/2-inch pieces (about 3 cups)
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4 ounces feta cheese, crumbled (about 1 cup)
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Ground black pepper
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