Sides
·
Entrees

Greek Salad with Mint Parsley Vinaigrette

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.

Greek Salad Mint Parsley

Prep Time

15 minutes

Cook Time

30 minutes

Yield

4 Servings

Ingredients

1⁄2 cup parsley, flat-leaf
1⁄2 cup mint, fresh
1 clove garlic
2 tablespoons red wine vinegar
2 tablespoons olive oil
  salt
2 tomato
1 cup tomato, grape
1⁄2 cucumber, English
1⁄2 cup cheese, feta (sheep's milk)
1 cup chickpeas
1 cup pita chips
  black pepper

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.