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Mediterranean salad

Mediterranean salad
Prepare
less than 30 mins
Cook
no cooking required
Serve
Serves 4

Bursting with bright Mediterranean flavours and colour, this is a brilliant salad to serve at a barbecue or as a side with dinner.

By Philippa Davis

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Ingredients

For the dressing

For the salad

  • 400g tin chickpeas (240g drained weight)
  • 100g/3½oz cucumber, cut into 2cm/¾in cubes
  • 100g/3½oz cherry tomatoes, cut into 2cm/¾in cubes
  • 1 green pepper, deseeded and cut into 2cm/¾in cubes
  • 80g/3oz stoned Kalamata olives, cut in half
  • 15g/½oz parsley leaves, washed, dried and roughly chopped
  • 150g/5½oz feta
How-to videos

Method

  1. To make the dressing, coarsely grate the whole tomato into a large mixing bowl to catch all the juice and flesh, then finely grate in the garlic.

  2. Whisk in the oregano, shallot, lemon zest and juice, and olive oil. Season with the salt and some pepper and set aside.

  3. To make the salad, drain and lightly rinse the chickpeas in a sieve. Give them a little shake to get rid of any excess water then stir them into the dressing.

  4. Add in the chopped cucumber, tomatoes, green peppers, olives and parsley, stir well and check the seasoning. Finally, crumble in the feta, give it one last gentle stir, then serve.