It’s July. It’s hot. The kind of hot where the air shimmers and the wrens roost deep in the dense forsythia all afternoon. Too hot to weed the garden (though that is just this week’s excuse…last week it was too rainy). Too hot to do much but think about salads. Veggies, cool and crisp, mixed and dressed. If you’re lucky, you can ask your kids to harvest a couple of ingredients from your garden. My garden is under-producing on cucumbers and the cherry tomatoes are still green, so we had to dig deep into the crisper drawer (ahhhh) to assemble this salad.
1 cucumber, diced
10 cherry tomatoes, halved
Half a can of chickpeas (15.5 oz), rinsed and drained
4 oz feta cheese, cubed
10 Kalamata olives, halved
1/8 cup finely chopped parsley
Juice from 1 lemon
2 teaspoons sherry vinegar
6 teaspoons olive oil
Combine diced cucumber, cherry tomato halves, chickpeas, feta, olives and parsley in a medium bowl. Mix lemon juice and sherry vinegar in small bowl and whisk in olive oil. Season dressing to taste with salt and pepper and adjust seasoning by adding more vinegar if desired. Pour dressing over salad and toss to combine.
Some diced radish would be a great addition to this salad as well.
Serves 2 as a small main, or 4 as a side. Or, 1 particularly greedy mommy for both lunch and dinner (which is what happened in my house).
Mom rating: five stars – couldn’t eat it fast enough.
Kid rating: unknown. Mom scarfed it down before anyone got any! Vinegar in dressing might have been a little much for daughter 1, but daughter 2 would have eaten tomatoes, cucumbers and chickpeas quite happily.