Greek Salad
This recipe creates a vibrant, easy-to-make Mediterranean-inspired salad. It combines protein-rich chickpeas with fresh tomatoes, cucumbers, and spring onions, brightened by a lemon-olive oil dressing and crumbled feta, finished with fresh coriander.
Equipment
- 1 Chef's knife
- 1 Cutting Board
- 1 Large Mixing Bowl
- 1 Measuring Spoons
- 1 Whisk (or small spoon for dressing)
Ingredients
Main
- 1 Cup Chickpeas/chana
- 0.5 Cup Tomatoes
- 5 Springs of spring onions
- 2 Small Cucumbers
- 1 tablespoon Olive Oil
- 0.5 tablespoon lemon juice
- 4 tablespoon Feta Cheese
- Coriander as required
Instructions
- Rinse and drain the chickpeas thoroughly.
- Wash all fresh vegetables and herbs (tomatoes, cucumbers, spring onions, coriander).
- Dice the tomatoes and cucumbers into bite-sized pieces.
- Thinly slice the spring onions.
- Roughly chop the fresh coriander.
- In a large mixing bowl, combine the drained chickpeas, diced tomatoes, cucumbers, and sliced spring onions.
- In a separate small bowl, whisk together the olive oil and lemon juice to create the dressing.
- Pour the dressing over the vegetables and chickpeas.
- Add the crumbled feta cheese and chopped coriander, then gently toss to combine all ingredients evenly.
- Serve immediately or chill for 15-20 minutes to allow flavors to meld before serving.
Notes
For optimal flavor, ensure all vegetables are fresh and ripe. Dice tomatoes and cucumbers evenly for consistent texture in each bite. While this recipe uses chickpeas, a traditional Greek salad (Horiatiki) typically includes Kalamata olives and sometimes green bell peppers, so consider adding those for a more authentic profile. Dress the salad just before serving to prevent the vegetables from becoming watery, or toss the chickpeas and harder vegetables first, then add softer ingredients and feta closer to serving. A brief chill before serving allows the flavors to meld beautifully.