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.
Add a can of rinsed and drained chickpeas to bulk the salad up
A great side with Middle Eastern dishes, chicken and fish.