19.1 C
New York

Recipe: Summer Mediterranean Salad


Summer is my favorite time of the year to cook… or not cook, but I love summer meals.  I love going to the farmer’s market to buy fresh fruits and veggies.  I always end up with more than I will use before they spoil, so I keep recipes that call for a lot of fruit or a lot of veggies handy.

This recipe calls for lots of great veggies!Summer Salad


  • 1 medium white or purple onion, diced
  • 3 medium, ripe tomatoes, cubed
  • 1 cucumber, cubed
  • 2 lemons (squeezed)
  • 1 lime (squeezed)
  • 1 clove garlic
  • 1 can of chickpeas or garbonzo beans
  • 1/4 cup chopped parsley
  • 1/4 cup chopped basil
  • Kosher salt
  • Pepper
  • 1/2 cup of olive oil
  • 2 cups of feta cheese
  • 1 can black olives
  • *Avacado, cubed
  • Toasted pita bread, for serving

Add Ons:



*Pine Nuts



  1. Wash and cut all the veggies.  Put all the veggie (including chickpeas and olives) in a large bowl.  Add feta.
  2. Chop up the herbs.
  3. In a separate bowl, combine the lemon and lime juice and olive oil. Add salt, pepper, garlic and herbs.
  4. Pour liquids over the veggies and toss.

Serve with fresh pita bread or pocket, or scoop over a bed of spinach leaves or fresh cooked, dry pasta noodles.  



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