sabrina's organizing recipes
One long seedless cucumber about 2 cups quartered One can of chickpeas 1 ½ cups of cherry tomatoes halved ½ onion red thinly sliced and quartered 1 tablespoon of parsley finely chopped 4 ounces of herbed feta Mediterranean style
For the vinaigrette: ¼ Cup of white wine vinegar ½ cup of Olive oil 1 tablespoon of Dijon mustard juice of one lemon A teaspoon of dried oregano ½ teaspoon of salt ¼ teaspoon of pepper
In a large bowl, add the olive oil, white wine vinegar, lemon juice, Dijon mustard, dried oregano, salt, and pepper. Wisk well.
Cut the seedless cucumber up into small quarter pieces. Make about 2 cups quartered and set aside.
Rinse the Garbanzo beans. And, set aside. Cut the cherry tomatoes in half after you wash them. Set aside. Slice and quarter the red onion. Separate the onion layers. Set aside. Finely chop up fresh parsley. Set aside.
In the bowl with the vinaigrette, add the chickpeas, cucumbers, and halved tomatoes. Add the red onion to the bowl.
The feta we used is an herbed type but you can use regular feta. Now, add the herbed feta cheese crumbles to the bowl. And the last ingredient to add is parsley. Add fresh finely chopped parsley. Mix well with a large spoon
Refrigerate for 1-2 hours. Or, you can eat it right away.
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