YOUR SOLIN GENERATED RECIPE
Fresh Mediterranean Chopped Salad with Herb-Marinated Feta
Experience a vibrant medley of flavors with this Fresh Mediterranean Chopped Salad, where tangy herb-marinated feta, tender chickpeas, and perfectly boiled eggs mingle with crisp cucumbers, sweet cherry tomatoes, and briny Kalamata olives. A splash of lemon juice and a drizzle of olive oil lift the dish, making it a satisfying meal that balances freshness and protein-packed goodness.
INGREDIENTS
3 oz Feta Cheese
2 large hard-boiled eggs
1/2 cup canned chickpeas (drained)
1 cup cherry tomatoes
1/2 cup diced cucumber
1/4 medium red onion, chopped
Approximately 5 Kalamata olive halves
Handful of fresh parsley
1 tbsp lemon juice
1/2 tsp olive oil
Salt and Pepper to taste
PREPARATION
Prepare the herb-marinated feta by crumbling the feta cheese into small cubes and, if desired, toss it lightly with a pinch of dried oregano and a bit of cracked black pepper.
Rinse and drain the canned chickpeas.
Chop the cherry tomatoes in halves, dice the cucumber, finely chop the red onion, and roughly chop the fresh parsley.
Slice the hard-boiled eggs into wedges or rounds.
In a large bowl, gently combine the feta, chickpeas, tomatoes, cucumber, red onion, Kalamata olives, and parsley.
Drizzle in the lemon juice and olive oil. Season with salt and pepper, and toss everything gently to ensure even distribution of flavors.
Serve immediately to enjoy the fresh, zesty taste of the Mediterranean, or chill briefly before serving if you prefer a colder salad.