Mediterranean Chopped Salad

Name: Mediterranean Chopped Salad
Yield: Serves 4 as a light entrée and 6 as a side dish
Ingredients: 1 medium, cucumber, peeled, halved lengthwise, seeded, and cut into 1/2-inch dice (about 1 1/4 cups); 1 pint, grape tomatoes, quartered (about 1 1/2 cups); , table salt; 3 tablespoons, extra virgin olive oil; 3 tablespoons, red wine vinegar; 1 medium, garlic clove, minced or pressed through garlic press (about 1 teaspoon); 1 (14-ounce) can, chickpeas, drained and rinsed; 1/2 cup, chopped pitted kalamata olives; 1/2 small, minced red onion (about 1/4 cup); 1/2 cup, roughly chopped fresh parsley; 1 , romaine heart, cut into 1/2-inch pieces (about 3 cups); 4 ounces, feta cheese, crumbled (about 1 cup); , ground black pepper

Side Dishes
Cheese
Beans
Vegetables
Vegetarian
Salads

Appears in Cook's Illustrated July/August 2009, America's Test Kitchen TV

We wanted complementary flavors and textures in every bite—not a random collection of bland, watery produce from the crisper drawer.

SERVES 4 as a light entrée and 6 as a side dish

TIME 40 minutes

Why This Recipe Works

This is a members' feature.