Ingredients:
- 1 large English Cucumber, deseeded and chopped
- 1 pint Cherry Tomatoes, halved or quartered
- 1 large Yellow or Orange Bell Pepper, diced
- ½ medium Red Onion, thinly sliced
- 1 (15 oz) can Chickpeas, rinsed and drained
- ½ cup Pitted Kalamata Olives, halved
- 4 oz Feta Cheese (block), crumbled
- ¼ cup Fresh Parsley, chopped
- 2 tbsp Fresh Mint, chopped
- ½ cup Extra Virgin Olive Oil (EVOO)
- ¼ cup Fresh Lemon Juice
- 2 tbsp Red Wine Vinegar
- 1 tsp Dijon Mustard
- 1 ½ tsp Dried Oregano
- 1 small clove Garlic, minced or grated
- ½ tsp Salt (Kosher or Sea)
- ¼ tsp Black Pepper (Freshly Ground)
Instructions:
- Combine Wet Ingredients: In a small bowl or jar, whisk together the lemon juice, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and pepper.
- Emulsify: While continuously whisking (or shaking the jar), slowly drizzle in the EVOO until the dressing thickens slightly and emulsifies. Taste and adjust seasoning as necessary. Set aside.
- Prep the Hard Vegetables: Dice the cucumber, bell pepper, and thinly slice the red onion. If the red onion is very strong, soak the slices in ice water for 5 minutes, then drain and pat dry.
- Combine Core Ingredients: Place the diced cucumber, bell pepper, and sliced onion into the large mixing bowl. Add the rinsed and drained chickpeas.
- Add Soft Ingredients: Gently toss in the halved cherry tomatoes and halved Kalamata olives.
- Dress the Salad: Pour about three-quarters of the prepared dressing over the vegetables and chickpeas. Gently toss everything together until evenly coated.
- Chill (The Essential Step): Cover the bowl and refrigerate for a minimum of 30 minutes. This allows the vegetables to absorb the bright flavors of the dressing.
- The Grand Finale: Just before serving, take the salad out of the fridge. Gently fold in the crumbled feta cheese, chopped parsley, and chopped mint. If the salad looks dry, add a little more of the reserved dressing.
- Serve: Transfer to a serving platter and serve immediately.