More then a Greek Salad

by katerina on July 8, 2006

No, I haven’t stopped cooking because of my Jamie Oliver disappointment. I have just been busy at work and tired out from the heat.

This is another one-bowl, dinner-salad, low cooking summer recipe. It is actually just a salad thrown together by what looked good and some fresh herbs form my window but my boyfriend after eating it commented that he had never seen chickpeas or asparagus in a “Greek salad” before. Who knew I was making a Greek salad?
[print_this]Chickpea and Asparagus “Greek Salad”

can of chickpeas
1 English cucumber
handful of asparagus
small package of feta, in brine
4 on vine tomatoes
handful of fresh mint
handful of fresh basil
1/2C of balsamic vinegar
1/4C olive oil
salt and pepper to season
juice of one lemon

1. Drain the chickpeas and put in a ziploc bag (or tupperware container you can shake) add the balsamic vinegar and a good dash of salt and pepper. Seal up and shake, allow to marinate for as long as possible, or while you are prepping the other veggies.
2. Clean the asparagus and break the ends of if the asparagus is woody. Blanche asparagus until just tender ~ about 1 minute. Plunge into ice water.
3. Chop tomatoes, cucumber and cooked asparagus into large bite size pieces and put in your salad bowl. Chop up your herbs (paysanne if you’re picky) and add to the bowl. Squeeze the lemon on top.
4. Now add your chickpeas and the drizzle the olive oil over top. Lastly break the feta over the salad and toss.[/print_this]



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