This is the first recipe I’ve tried from The Best of America’s Test Kitchen 2011. It’s a really easy chopped salad that can be thrown together quickly when you’re feeling lazy (i.e. how I’m feeling tonight). Garbanzo beans add a little substance and protein and the dressing is light, but flavorful. I didn’t tailor the recipe for two this time because I am planning on lunch leftovers for tomorrow.
Mediterranean Chopped Salad (serves 4 as a light main, 6 as a side)
1 cucumber, seeded and diced
1 pint grape tomatoes, quartered
1 tsp salt
3 Tbs extra-virgin olive oil
3 Tbs red wine vinegar
1 garlic clove, minced
1 (14.5-15 oz) can of garbanzo beans (aka chickpeas), drained and rinsed
1/2 cup kalamata olives, chopped
1/4 cup red onion, minced
1 heart of romaine, chopped in 1/2 inch pieces
1 cup of feta cheese
Place cucumbers and tomatoes into a colander that is set over a bowl. Sprinkle salt evenly on top and let sit for 15 minutes. This step allows the vegetables to “sweat” so you don’t get a watery salad.
In a small bowl, whisk together olive oil, red wine vinegar and garlic.
In a large bowl toss together tomato, cucumber, garbanzo beans, olives and onions with dressing. Let sit for 5 minutes so flavors can meld. Add lettuce and feta and toss again. Serve immediately.
Adapted slightly from The Best of America’s Test Kitchen 2011