To make this salad great, use the freshest ingredients you can possibly find, as well as a good, fruity extra virgin olive oil. It’s a perfect summer meal or mealtime accompaniment, so refreshing and light.
Prep time: 10 minutes
Total time: 10 minutes
Yield: 4
Ingredients
- 1 large English cucumber, diced or thinly sliced
- 1 cup cherry tomatoes, quartered
- ¼ cup sliced or diced red onion
- ¼ cup chopped fresh Italian parsley
- 1 Tbsp drained and rinsed capers
- ½ cup cooked chickpeas
- 2 tsp dried oregano
- ¼ cup good extra virgin olive oil
- 2 Tbsp red wine vinegar
- 1 tsp lemon juice
- 2 tsp dried oregano plus extra
- ¼ tsp salt plus extra to taste
- ¼ tsp pepper
Instructions
1. In a large bowl, combine the cucumbers, tomatoes, onions, chickpeas and parsley.
2. In a small bowl, whisk together the olive oil, red wine vinegar, oregano, capers, lemon juice, salt and pepper.
3. Pour the dressing over the vegetables and toss to coat. Sprinkle with additional salt and oregano.
4. Serve immediately or refrigerate for later.
Notes:
- If you’re not dairy-free, feel free to use feta if you’d like.
- English cucumbers have thinner skin and fewer seeds and are better in this salad than standard cucumbers.
- Feel free to add more salt to taste.
- The salad can be made in advance but save the dressing for right before you’re going to serve it.
