The greek salad is a fresh and very summery dish. I changed a little the original recipe adding some chickpeas, marinated courgettes, for a bit of freshness, and crunchy walnuts.
Greek salad
Ingredients
- For the salad
- cans chickpeas in water: 2x 400 grams
- courgettes: 3
- salad tomatoes: 3
- feta cheese cubed: 200 grams
- Green olives pitted : 40 grams
- black olives pitted : 40 grams
- walnut halves: 30 grams
- red onion: 1
- lemon (the filtered juice): 1
- fresh mint
- white wine vinegar
- extra virgin olive oil
- salt (to taste)
- pepper (to taste)
- For citronette
- lemon juice: 4 tbsp
- extra virgin olive oil: 8 tbsp
- salt (to taste)
- pepper (to taste)
Instructions
- Cut the courgettes into small cubes (about 1 cm). Put them in a bowl and pour over the lemon juice, a splash of oil and a pinch of salt. Mix well, cover the bowl with clingfilm and set in the fridge for about an hour.
- Cut the tomatoes into two, remove the seeds and water and dice them like the courgettes.Slice the olives and set aside.Slice the onion, put it into a small bowl and cover with vinegar.
- Drain and wash very well the chickpeas, put them in a big salad bowl and add the tomatoes, the olives, the courgettes drained from their liquid, and the onion with out the vinegar. Season with salt and pepper and mix well.
- Prepare the citronette mixing 4 tablespoons of lemon juice with a pinch of salt using a little balloon whisk, once the salt is dissolved add 8 tablespoons of oil whisking until you a have a thick and uniform emulsion.
- Pour the citronette into the salad bowl, mix well and serve with the feta cheese and the crushed walnuts on top.
