Week Night Yum Yum: Best. Mediterranean Salad. Ever.

Wednesday, August 12, 2009

I love a good chopped salad in summer time. And I love Mediterranean flavors. I devised this recipe last night using the fresh produce I had and some canned beans I always keep in the pantry. The dressing makes it, with a great combination of sweet from the honey that balances out the sour of the lemon and vinegar. Add a good creamy feta cheese for saltiness and you have a wonderful, composed salad.

I know you'll enjoy it as much as we did.

Mediterranean Salad with Sweet Balasmic Vinaigrette
1/2 red onion, finely chopped
2 large scallions, chopped
1 can garbanzo beans, drained and rinsed
5 ripe roma tomatoes, chopped
2 persian cucumbers, chopped
1/2 cup Greek or French feta cheese, cubed (recommend: Valbreso)
kosher salt
freshly ground black pepper
2 tbsp cilantro, roughly chopped
1 tsp fresh mint, roughly chopped
1/4 cup extra virgin olive oil
juice of 1/2 lemon
1 tbsp good balsamic vinegar
2 tbsp honey
1 large clove of garlic, minced

In a large bowl, combine the red onion, scallions, garbanzo beans, tomatoes, and cucumbers. Season with salt and pepper to taste. Set aside.

In a small bowl, whisk together the olive oil, lemon juice, balsamic vinegar, honey and garlic.

Pour the dressing over the vegetables and add the cilantro and mint. Combine very well, making sure everything is coated. Top with the feta cheese and serve.

Can be made a full day in advance. Serve cold or at room temperature. Add grilled chicken, salmon or shrimp for extra protein.