Servings 6 servings
Ingredients
For the dressing:
- 1/4 cup red wine vinegar
- 2 teaspoons freshly squeezed lemon juice
- 2 teaspoons honey
- 1 clove garlic, minced
- 1 1/2 teaspoons dried oregano
- 1/3 cup extra-virgin olive oil
For the salad:
- 3 medium cucumbers, cut into 1/2-inch pieces
- 5 cups halved cherry tomatoes
- 1/2 cup sliced red onions
- 1/3 cup sliced black olives
- 1 (15-oz.) can chickpeas, rinsed and drained
- 1 cup crumbled feta cheese
Instructions
Make the dressing:
- In a small bowl, whisk together the red vine vinegar, lemon juice, honey, garlic and oregano. While whisking, stream in the olive oil until emulsified. Taste and season the dressing with salt and pepper then set it aside.
Make the salad:
- In a large bowl, combine the cucumbers, tomatoes, red onions, black olives and chickpeas.
- Add the dressing and toss to combine. Fold in the feta cheese and serve.
Kelly’s Note:
- This recipe tastes even better when prepared a day in advance and stored, covered, in the refrigerator. Keep the feta separate and crumble it atop the salad right before serving.
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