Ingredients
Scale
- 4 large English cucumbers, diced
- 3 pints cherry tomatoes, halved
- 2 large red onions, finely diced
- 2 jars (12 oz each) kalamata olives, pitted and sliced
- 3 large bell peppers (red and yellow), chopped
- 2 cans (15 oz each) chickpeas, rinsed and drained
- 1 pound block of feta cheese, crumbled
- 1 cup fresh parsley, finely chopped
- For the Dressing:
- 1 cup extra virgin olive oil
- 1/2 cup fresh lemon juice
- 3 tablespoons red wine vinegar
- 4 cloves garlic, minced
- 2 tablespoons dried oregano
- Salt and black pepper to taste
Instructions
- Start by washing all your fresh produce thoroughly. Dice the English cucumbers into bite-sized chunks; leaving the skin on adds great color and texture. Halve the cherry tomatoes and chop the bell peppers and red onions into uniform pieces. In a very large mixing bowl or a catering-sized tub, combine the cucumbers, tomatoes, peppers, onions, chickpeas, and sliced olives. Toss them gently with large spoons to distribute the colors evenly throughout the bowl.
- In a medium bowl or a large glass jar, combine the extra virgin olive oil, fresh lemon juice, and red wine vinegar. Add the minced garlic, dried oregano, salt, and pepper. Whisk the mixture vigorously until it is emulsified, or shake the jar with the lid tightly closed. Give the dressing a quick taste and adjust the salt or lemon juice if you prefer a tangier finish. This dressing is the secret to making the salad “pop,” so do not be afraid of the seasoning.
- Pour the dressing over the vegetable mixture and toss well to ensure every piece is coated. Fold in the crumbled feta cheese and the fresh chopped parsley right before you are ready to serve. If you are serving this at a party, transfer the salad to a decorative glass bowl or a large platter. Garnish with a few extra sprigs of parsley on top for a professional, fresh look. Serve immediately or let it sit for 30 minutes to allow the flavors to meld.
- Cook Time: 20 minutes