Cucumber and Tomato Salad

Several summers ago, I practically lived on cucumber and tomato salads - freshly chopped cucumbers and tomatoes from the farmer's market, dressed simply with olive oil, salt, and pepper, then finished with a shower of feta.  This salad never seems to get old for me, although bulking it up with chickpeas, bell pepper, and romaine makes for a more satisfying lunch.  (You could pack a few wedges of pita on the side to soak up any remaining tomato juices, but you certainly don't have to.)  I hope this simple, satisfying salad becomes a regular at your house as well!

YIELD: 4 quart-sized salads

INGREDIENTS:

• 2 cups cooked chickpeas, drained and patted dry
• 1/4 c red wine vinegar
• 1/4 c extra-virgin olive oil
• 2 tsp Greek seasoning
• kosher salt and black pepper (to taste)
• 4 oz feta, diced or crumbled
• 1-2 c cherry tomatoes, halved, or 1-2 large heirloom tomatoes, roughly chopped
• 1 large green or red bell pepper, chopped
• 1 medium cucumber, halved and sliced
• 2-3 hearts of romaine, shredded

DIRECTIONS:

1. Make the marinaded chickpeas: combine the chickpeas, vinegar, oil, Greek seasoning, salt, and pepper in a small bowl.  Allow the chickpeas to marinade for 20 minutes (or longer.)  
2. Pack the salads: divide the chickpeas evenly among 4 tall quart-sized containers.  Layer the feta, tomatoes, bell pepper, cucumbers, and romaine in the jars. Refrigerate until serving.
3. Enjoy your salad: invert your salad onto a plate or into a bowl.

TIME-SAVING TIPS: Use 1 can chickpeas, drained, rinsed, and patted dry, for the home-cooked chickpeas.

SPECIAL DIET SWAPS: This salad is vegetarian, gluten-, and nut-free as-is.  For a vegan salad, substitute your favorite vegan feta for the dairy feta, or double the quantity of chickpeas.

Food styling, photography, and infographics by Robert Campbell.