Ingredients:

  • 1/2 cup Extra Virgin Olive Oil (high quality)
  • 1/4 cup Fresh Lemon Juice
  • 1 Tbsp Red Wine Vinegar
  • 1 tsp Dried Greek Oregano
  • 1 clove Garlic, finely minced or pressed
  • 1/2 tsp Fine Sea Salt
  • 1/4 tsp Black Pepper, freshly ground
  • 1 large English Cucumber, quartered lengthwise and sliced thick
  • 1 pint Cherry Tomatoes, halved
  • 1 medium Yellow or Orange Bell Pepper, roughly chopped
  • 1/2 small Red Onion, very thinly sliced
  • 1/2 cup Kalamata Olives, pitted and halved
  • 1 (15 oz) can Canned Chickpeas (Garbanzo Beans), rinsed and thoroughly drained
  • 4 oz Block Feta Cheese, cut into cubes or chunks
  • 1/4 cup Fresh Mint, roughly chopped, packed
  • 1/4 cup Fresh Parsley, roughly chopped, packed

Instructions:

  1. Prepare the Vinaigrette: Combine the olive oil, lemon juice, red wine vinegar, dried oregano, minced garlic, salt, and pepper into a small jar. Secure the lid tightly and shake vigorously for 30–60 seconds until the dressing is well combined (emulsified). Taste and adjust seasoning as needed.
  2. Prep and Build the Salad Base: Roughly chop the cucumber, tomatoes, bell pepper, and red onion. Place these, along with the sliced olives and drained chickpeas, into a large salad bowl. Lightly season the vegetables with a pinch of salt. Gently fold in the chopped fresh mint and parsley.
  3. Dress and Serve: Just before serving, pour about two-thirds of the prepared vinaigrette over the salad mixture and gently toss until all ingredients are lightly coated. Cube the block of Feta cheese and scatter it over the dressed salad. Serve immediately, drizzling any reserved vinaigrette over the Feta if desired.