Serves 4
A Greek salad is great as an appetizer, or even a light evening dinner as it wonderfully blends many different tastes and textures. While the original recipe usually calls for crumbled Greek feta cheese, I’ve adapted it using my Mom’s suggestion to replace the feta with fresh goat cheese. I love how the creaminess of the cheese melts in with the tomatoes, olives and cucumbers. In this particular recipe, we have included some chickpeas to make the dish a little more complete.
Ingredients:
1/2 small red onion, cubed
2 tablespoons fresh lemon juice (optional)
2 tablespoons olive oil
Course sea salt and fresh ground pepper
1 medium cucumber (peeled and cut into 1/2-inch pieces)
1 cup grape tomatoes, halved
1/2 cup crumbled fresh goat cheese
1 can chickpeas, rinsed and drained
1/2 cup pitted Kalamata olives, roughly chopped
1/2 cup lightly packed fresh parsley leaves
Instructions:
In a large bowl, combine onion, lemon juice (if using) and oil and season with salt and pepper.
Toss well to combine and let sit 5 minutes.
Add cucumber, tomatoes, goat cheese, chickpeas, olives and parsley and toss to combine.
Season with salt and pepper and serve immediately.
Adding a few lettuce leaves is optional, and makes for a great addition.
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