Adapted ever-so-slightly from The Curvy Carrot.
A post like this is long overdue. We had one hell of a summer, and I comfort ate the whole way through. Between taking my written comps, waiting like 2 months to get the results (seriously frustrating), our wedding, finishing my NRSA, and Maeby’s surgery and associated health issues, I have been eating my feelings a lot. No harm, no foul, right? Yeah, except I only have one pair of jeans that I can comfortably sit down in while zipped up. That’s pretty embarassing, and a definite wake up call. I’d rather make the effort to eat better and lose a bit of weight than go out and buy new clothes. I’m too poor to buy new clothes (grad student with a sick puppy, remember?).
That’s where this recipe comes in. It’s one of my all time favorite salads. I have a serious thing for Greek-style salads. Actually, I have a thing for anything with Kalamata olives and feta cheese. It has sweet , crunchy, and tangy elements, and is super healthy.
1 medium cucumber, peeled, halved lengthwise and cut into medium dice (~1 1/4 cups)
1 pint grape or cherry tomatoes, halved or quartered depending upon size (~1 1/2 cups)
3 tbs extra virgin olive oil
3 tbs red wine vinegar
1 medium garlic clove, minced
1 can chick peas (14 oz.)
1/2 cup kalamata olives, pitted and chopped (Even if the jar says they’re pitted, don’t believe them. I found 4 pits in the half of a jar that I used. Tsk tsk…)
1/2 small red onion, minced (~1/4 cup)
1/2 cup fresh parsley, chopped
~3 cups of your favorite lettuce (baby spinach and arugula is very tasty!)
4 oz. feta cheese, crumbled (~1 cup)
Combine the tomatoes, cucumber, and 1 tsp of salt in a colander/strainer and set over a bowl. Let it stand for 15 minutes or so. Make sure not to skip this step. I did because I was in a hurry the morning I made the salad. The flavor wasn’t affected, but everything got quite soggy.
Whisk the olive oil, red wine vinegar, and garlic together in a large bowl. Add the drained cucumber, tomatoes, chickpeas, olives, onion, and parsley. Toss it all up and let it sit for a few minutes.
Add the lettuce and feta. Toss to combine. Season with a little salt and pepper and serve!
It’s supposed to serve 4-6, but I usually manage to eat it in about 3 servings. It’s that good! If you’re looking for a little something on the lighter side, but that won’t leave your stomach rumbling a couple of hours later, this could be for you. It would probably be good with some grilled chicken or shrimp, or even some tuna, too. Enjoy!!