Categories: Salad

Ingredients

• 10 scallions, whit and green parts, thinly sliced
• 1 lb. ripe tomatoes, seeded, cored, and 1/2-inch-diced
• 1 hothouse cucumber, haved lengthwise, seeded and 1/2 inch diced
• 1 can or jar (12-16 oz.) 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 T. minced garlic ( 3 cloves)
• Kosher salt and black pepper
• 1/2 cup good olive oil
• 8 oz. good feta cheese 1/2 inch diced
• Toasted pita bread , for seving

Directions

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 tsp. salt, and 1 tsp. 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.

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