Any tomatoes will work with this recipe, but I particularly liked using heirloom and grape tomatoes. The flavors of the different tomato varieties give the salad more complex flavors.
2tablespoonsred wine vinegar
1/2teaspoonground black pepper
1/3cupthinly sliced red onions
1large clove garlic, minced
3/4cupchopped persian cucumbers
1/4cuppitted and sliced kalamata olives
1/3cupcrumbled feta cheese
2cupscooked chickpeas, about 1 1/2 cans of chickpeas
In a small bowl, mix the olive oil, vinegar, salt, black pepper, onions and garlic together. Let it sit for 10 to 15 minutes.
Slice the tomatoes into wedges. If you are using grape or cherry tomatoes, slice them in half.
Add the tomatoes, cucumbers, olives, feta cheese, chickpeas and chopped herbs to a large bowl. Pour the vinaigrette on top and toss the salad to combine the ingredients together. Taste and season with more salt or pepper, if necessary.
NUTRITION INFORMATION: Amount for 1/4 of Recipe: Calories: 323, Total Fat 19.3g, Saturated Fat: 4g, Sodium: 716.2mg, Cholesterol: 1mg, Total Carbohydrate: 30.2g, Dietary Fiber: 8.6g, Sugar: 9.2g, Protein 10.4g
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