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Middle Eastern Vegetable Salad
From Barefoot Contessa How Easy is That
Ingredients
  • 10 scallions, white and green parts, thinly sliced
  • 1 pound ripe tomatoes, seeded, cored, and ½-inch-diced
  • 1 hothouse cucumber, halved lengthwise, seeded, and ½-inch-diced
  • 1 can or jar (12 to 16 ounces) chickpeas, rinsed and drained
  • ⅓ cup chopped fresh parsley
  • ⅓ cup chopped fresh mint leaves
  • ⅓ cup julienned fresh basil leaves
  • ½ cup freshly squeezed lemon juice (4 lemons)
  • 1 tablespoon minced garlic (3 cloves)
  • Kosher salt and freshly ground black pepper
  • ½ cup good olive oil
  • 8 ounces good feta cheese, ½-inch-diced
  • Toasted pita bread, for serving
Steps
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