Mediterranean Vegetable Salad


  • cups cherry tomatoes quartered
  • ½ teaspoon salt
  • 10 scallions white and green parts, thinly sliced
  • 1 hothouse cucumber halved lengthwise, seeded, and ½-inch diced
  • 1 can chickpeas rinsed and drained
  • 1/3 cup chopped fresh parsley
  • 1/3 cup chopped fresh mint leaves
  • 1/3 cup chopped fresh basil leaves
  • ½ cup freshly squeezed lemon juice
  • 1 Tbs minced garlic
  • kosher salt and freshly ground black pepper
  • ¼ cup olive oil
  • 5 ounces feta cheese broken into chunks if necessary


  1. Place the quartered tomatoes in a mesh strainer and gently toss with ½ teaspoon of salt. Allow to drain 20-30 minutes.
  2. Meanwhile, in a small bowl or measuring cup, whisk together the lemon juice, garlic 1½ teaspoons salt, and 1 teaspoon pepper. Slowly whisk in the oil.
  3. Spin the tomatoes in a salad spinner several times to remove seeds and moisture. (or rinse and drain well). Toss the tomatoes with the scallions, cucumber, chickpeas, parsley, mint, and basil in a large bowl. Give the dressing one more whisk before pouring over salad. Toss gently to coat. Add the feta and toss gently. Season with salt and pepper as needed. Serve cold or at room temperature.