Zesty Greek Salad with sautéed chick peas in balsamic vinegar

Whilst the actual origins of this dish are difficult to pinpoint one thing is for certain, what a wonderful blessing the Greek’s gave with this refreshing and rustic blend of sun-ripened tomatoes, cucumbers, capsicums and Greek cheese.

Open the door on my refrigerator and there is always a wholesome and hearty salad, big enough to accommodate for at least one, maybe two lunches throughout the week. No surprises, a Greek salad is often on repeat which I like to tweak depending upon the occasion, the season or simply what’s left over in the pantry.

This recipe below includes chick peas which is a legume I can tolerate and my youngest daughter simply adores their full-bodied taste, particularly either roasted or sautéed in extra virgin olive oil with a dash of balsamic vinegar. If you’re like me, leave them out!

Ingredients

-Main salad ingredients:

• 1 fresh capsicum, chopped
• 1 continental cucumber, hulled and sliced
• 1 large tomato, sectioned or 1 cup of baby cherry tomatoes
• 1/2 red onion, sliced finely
• 1/4 cup of kalamata olives
• Several stalks of fresh parsley, chopped
• 1 cup of Greek Feta, cubed or sliced (see image below)

-Dressing ingredients:

• 1 tsp dried oregano
• 1/4 cup juice of a fresh lemon
• 1 clove of garlic, finely minced
• 3 tbsp of good quality, extra virgin olive oil

-Garnish ingredients (optional):

• 1/2 cup of chick peas, either tinned or cooked
• Drizzle of olive oil
• Drizzle of balsamic vinegar

Method

1. Prepare all main salad ingredients and place in a bowl.
2. Prepare dressing by combining all ingredients in a glass jar and mix well.
3. Warm olive oil in a fry pan and add drained chick peas. Pour in balsamic vinegar and sauté til warm. Remove from heat and set aside while you dress the salad.
4. Pour dressing over the salad and spoon through to coat well.
5. Top salad with chick peas and give a last sprinkle of oregano and a drizzle of olive oil.