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Tomato Cucumber Feta Salad
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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

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Tomato Cucumber Feta Salad
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!



1. Place the scallions, tomatoes, cucumber, chickpeas, parsley, mint and basil in a large salad bowl. Toss to combine.

2. In a small bowl or measuring cup, whisk together the lemon juice, garlic and salt and pepper to taste. Slowly whisk in the olive oil to make an emulsion. Pour the dressing over the salad, tossing gently to coat all the vegetables. Add the feta, sprinkle with more salt and pepper, and toss gently. 

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