A Greek Staple Salad Made Even Better with Heirloom Tomatoes & Chickpeas

This salad, commonly served in Greece, made with fresh tomatoes, cucumber and onions is even better using a colorful assortment of ripe heirloom tomatoes when in season.  Adding canned chickpeas (garbanzo beans) boosts the protein content.  Nothing is fresher, easier or more colorful than this gorgeous salad, and all of its ingredients are staples of the Mediterranean Diet!

Heirloom Tomato Greek Salad with Chickpeas

Prep Time 20 minutes
Course Salad
Cuisine Greek
Servings 4 peop;e

Ingredients
  

  • 3 - 4 ripe heirloom tomatoes chopped
  • 1 English cucumber peeled and sliced
  • 1 red onion thinly sliced
  • 1/2 C. pitted Kalamata olives
  • 1/14 oz can garbanzo beans drained
  • 1/2 C. feta cheese crumbled
  • 1/4 C. extra virgin olive oil
  • 2 T. red wine vinegar
  • 1 t. dried oregano
  • Kosher salt and pepper to taste

Instructions
 

  • In a large salad bowl, toss tomatoes, cucumber, red onion and garbanzo beans until well mixed. Sprinkle Kalamata olives and feta cheese over the top. Pour olive oil, red wine vinegar and salt and pepper over salad and toss well to coat everything with dressing.
Print Recipe
Keyword Heirloom tomatoes, Kalamata olives

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