Mediterranean Chopped Salad

Ingredients

• •2 cups diced cucumber (about 1 large English cucumber)
• •1 1/2 cups halved cherry tomatoes
• •1/2 small red onion, thinly sliced
• •1 (15 oz) can chickpeas, drained and rinsed
• •1/2 cup pitted kalamata olives, halved
• •4 oz feta cheese, crumbled
• •1/4 cup fresh parsley, chopped
• •1 cup diced bell pepper (any color)
• •For the dressing: 3 tbsp extra-virgin olive oil
• •For the dressing: 2 tbsp red wine vinegar
• •For the dressing: 1 tsp dried oregano
• •For the dressing: 1/2 tsp Dijon mustard
• •For the dressing: 1/2 tsp honey
• •For the dressing: 1 clove garlic, minced
• •Salt and freshly ground black pepper, to taste

Instructions

1. 1

   Make the dressing: in a small jar or bowl, whisk together the olive oil, red wine vinegar, oregano, Dijon mustard, honey, minced garlic, salt, and pepper until emulsified.

2. 2

   Prep the vegetables: halve the tomatoes, dice the cucumber and bell pepper, thinly slice the red onion, drain and rinse the chickpeas, halve the olives, and crumble the feta.

3. 3

   In a large salad bowl, combine the cucumber, tomatoes, bell pepper, red onion, chickpeas, olives, and parsley.

4. 4

   Drizzle with the dressing and toss gently until everything is evenly coated.

5. 5

   Top with crumbled feta and give the salad one final, light toss. Let sit 10 minutes at room temperature, or refrigerate up to 4 hours, before serving.