Name: Middle Eastern Veggie Salad
Ingredients: 10 Spring Onions (white and green parts, thinly sliced); 500 grams ripe tomatoes (seeded, cored and finely diced); 1 large cucumber (halved, seeded and finely diced); 15 grams parsley leaves (picked and finely chopped); 15 grams mint leaves (picked and finely copped); 10 grams basil leaves (picked and roughly shredded); 2 lemons (squeezed); 1 garlic clove (crushed); 1 tsp ground All Spice; 100 ml good extra virgin olive oil; 225 grams good feta cheese; Warm flat bread or pitta (to serve)

Middle Eastern Veggie Salad

Bright, fresh, crisp and full of flavour, this salad is a great veggie side.

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Servings 4

Ingredients

10 Spring Onions white and green parts, thinly sliced
500 grams ripe tomatoes seeded, cored and finely diced
1 large cucumber halved, seeded and finely diced
15 grams parsley leaves picked and finely chopped
15 grams mint leaves picked and finely copped
10 grams basil leaves picked and roughly shredded
2 lemons squeezed
1 garlic clove crushed
1 tsp ground All Spice
100 ml good extra virgin olive oil
225 grams good feta cheese
Warm flat bread or pitta to serve

Instructions

Place the spring onions, tomatoes, cucumber, parsley, mint, and basil in a large salad bowl and mix to combine.
In a small bowl or measuring cup, whisk together the lemon juice, garlic, good pinch of salt, and 1 teaspoon pepper. Slowly whisk in the olive oil to make an emulsion. Pour the dressing over the salad, tossing gently to coat all the vegetables
Add the feta, sprinkle with salt and pepper, and toss gently. Serve the salad with flat breads or toasted pitta bread.

Notes

Add a can of rinsed and drained chickpeas to bulk the salad up

A great side with Middle Eastern dishes, chicken and fish.

Adapted from a Barefoot Contessa Recipe