Chopped Greek Salad
Method:
Halve and seed the cucumber, chop it small and add it to a large mixing bowl. Core and chop the bell pepper, quarter the tomatoes and mince the red onion, then add them to the bowl with the olives and chickpeas. Finely chop the mint and parsley and add them along with half of the feta. Season with salt and pepper if eating the same day. Shake the honey, garlic, lemon juice, white wine vinegar, olive oil, salt, oregano and red pepper flakes together in a lidded jar. Dress the vegetables and toss to coat. Serve over a scoop of cooked orzo, drizzle with more dressing and top with the remaining feta and fresh herbs.
Ingredients:
- cucumber 1 (pieces)
- bell pepper 1 (pieces)
- cherry tomato 2 (cups)
- red onion 0.33 (cups)
- kalamate olives 0.5 (cups)
- chickpeas 1 (cups)
- fresh mint 1 (bunch)
- fresh parsley 1 (bunch)
- feta 113 (g)
- orzo 1 (cups)
- honey 1 (tsp)
- garlic 2 (cloves)
- lemon juice 60 (ml)
- white wine vinegar 1 (tbsp)
- olive oil 80 (ml)
- salt 0.5 (tsp)
- dried oregano 1 (tsp)
- chili flakes 1 (pinch)
