- 3 pickling cucumbers, trimmed and chopped, about 8oz (1 1/2 cups chopped)
- 2 cups cherry tomatoes, quartered
- 1/4 cup pitted black olives, halved (We have lovely LG olives in our stores)
- 2 tbsp combination of chopped fresh parsley, oregano, chives and mint
- 2 cups Romaine lettuce hearts, chopped, optional
- 2 oz feta cheese, broken into small pieces
- dressing:
- 1 tbsp lemon juice (Liquid Gold Sicilian Lemon Balsamic gives it a nice zing)
- 1 small clove garlic, minced
- 1/2 tsp kosher salt
- pinch coarsely ground black pepper
- 1/4 cup Liquid Gold Extra Virgin Olive Oil (I like a medium grassy one for this)
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Chopped salads let you have lots of taste and textures with every bite. You can add grilled or roasted peppers, marinated artichokes or chick peas. Any leftovers taste great in a pita.
Method: 1. Combine tomatoes in a large bowl with cucumbers, olives and herbs. 2. In a small bowl whisk lemon juice, garlic, salt and oil. Gently combine with tomato mixture. 3. Just before serving add lettuce and cheese if using them. Toss gently. makes 4 to 6 servings
**This recipe is was adapted from one of my favorite recipe writers, Bonnie Stern