Middle Eastern Vegetable Salad - Ina Fridays - Ina Garten

I have linked this to a wonderful  link-up  s  Cook-Your-Books in found at the outstanding  Kitchen Flavours.  If you have cooked a recipe from any cookbook, you might want to go on over and link it up also.

My husband returned home from out of town and I wanted to make him something special so I asked.  Not a giggle out of you guys, please..........

He asked for mac and cheese.  I am guessing he was eating a lot of meat while away.  I know that every time, I spoke with him, he was eating on the run or making food for his grandkids.  For a man who usually eats vegetables and dairy, I don't think he got too much of these.

He asked for it so he got it but I made a delicious salad to enhance the pasta dish.  Please keep in mind, I had all kinds of exotic plans, for this meal.

Since Ina Friday is this week and we are doing sides, I am using this dish as my Ina contribution.  The recipe is found on page 101 of How Easy is That?  I got the book when it first came out and made a number of recipes, liking each one, but it got put on the shelf and has only been used on occasion.  Considering how many tempting recipes are found in this book, I should keep it in the kitchen as a go-to source. 

This salad was filled with yummy flavors and there was a mixture of textures.  I took three servings and I never take three servings.  It is also colorful and brightens the table - a bonus.

Middle Eastern Vegetable Salad  adapted from  2010, Barefoot Contessa How Easy Is That?

4 to 6 servings

Ingredients:

4 scallions, white and green parts, thinly sliced
10 grape tomatoes - 1/2-inch-diced
1 English cucumber, quartered lengthwise, 1/2-inch-diced
1 can  chickpeas, rinsed and drained
1 tablespoon dried parsley

1 tablespoon dried basil 
1/2 cup freshly squeezed lemon juice (4 lemons)
1 teaspoon minced garlic
Kosher salt and freshly ground black pepper to taste
1/4 cup good olive oil
4 ounces good feta cheese, 1/2-inch-diced

Method:

Place the scallions, tomatoes, cucumber, chickpeas, parsley,  and basil in a large salad bowl and toss to combine.

In a small bowl or measuring cup, whisk together the lemon juice, garlic, and 1/2 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  pepper, and toss gently. 

Please visit our other Ina members and see what side dishes they brought to the table.

Anshie @ Spice Roots Barbara @ Moveable Feasts Alyce @ http://www.moretimeatthetable.com Chaya @ Bizzy Bakes Linda @ Tumbleweed Contessa Martha @ Simple Nourished Living Mary @ mary@bucknrunranch.com (please welcome our newest member) Minnie @ The Lady 8 Home Mireya @ My Healthy Eating Habits Nancy @ My Picadillo Ria @ Ria’s Collection Rocky Mountain Woman @ Rocky Mountain Woman Veronica@ My Catholic Kitchen If you are interested in joining us please contact  Alyce @ http://www.moretimeatthetable.com

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