Greek Salad with Mint Parsley Vinaigrette

Summary

Yield
Servings
Source/node/4324
Prep time15 minutes
Cooking time30 minutes
Total time45 minutes

Description

This salad makes creative use of pita chips, one of our favorite snacks. Break the chips into large pieces and sprinkle them over the salad right before serving. To bulk up this dish for dinner, add grilled chicken, shrimp or salmon.

Ingredients

1/2 cup
flat-leaf parsley
1/2 cup
fresh mint
1 clove
garlic
2 tablespoons
red wine vinegar
2 tablespoons
olive oil
   
salt and pepper to taste
2  
tomatoes
1 cup
grape tomatoes
1/2  
English cucumber
1/2 cup
sheep's milk feta
1 cup
chickpeas
1 cup
pita chips

Instructions

Finely chop the herbs and garlic and combine with the vinegar in a small bowl; season with a pinch of salt and pepper. Whisk in 2 tablespoons of the olive oil. Taste for seasoning, and add the remaining tablespoon of oil, if needed.

Slice the tomatoes into 8 wedges, and halve the grape tomatoes. Cut the cucumber into large pieces and crumble the feta. Scatter the tomatoes and cucumbers onto a large platter. Top with the feta and the chickpeas. Gently break the pita chips into large pieces and scatter on top of the salad. Drizzle with the vinaigrette, serving the extra on the side.