This classic salad, featured in the Middle Eastern brunch feature of our spring, 2013 issue of GRAZE, is crisp and fresh. This may be the one recipe you want to make the morning of your brunch so it doesn’t get soggy.
5 scallions, white and green parts, thinly sliced
1 pound ripe tomatoes, seeded, cored and diced
1 cucumber, halved lengthwise, seeded and diced
1 14-ounce can chickpeas, rinsed and drained
1/3 cup fresh parsley, chopped
1/3 cup fresh mint leaves, chopped
1/3 cup fresh basil leaves, julienned
1/2 cup freshly squeezed lemon juice (2 - 4 lemons)
1 tablespoon minced garlic (3 cloves)
Kosher salt and freshly ground black pepper
1/2 cup olive oil
8 ounces good feta cheese, diced