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Chopped Salad to tote for Memorial Day Picnic

Chopped Salad with Cucumbers and VeggiesEach Thursday I chat with Anna Mitchell on the Sonrise Morning Show at Sacred Heart Radio about Bible foods & herbs. 

Today we talked about cucumbers, which were such a valuable commodity during Bible days that people supposedly guarded them in watch towers. Back then, what we know as the snake cucumber was grown. It’s a lemony tasting cucumber. Today there are many varieties of cucumbers, and any of them work in this yummy recipe:

CHOPPED SALAD FOR MEMORIAL DAY

1 half or so of an English cucumber, halved lengthwise and diced (about 1 1/2 cups)

1 pint grape tomatoes, quartered

1 can chickpeas, drained and rinsed

1/2 cup chopped pitted Kalamata olives

1/2 small minced red onion (about 1/4 cup) or more to taste

Handful or so of roughly chopped fresh parsley

1 head Romaine lettuce cut into 1/2-inch pieces (about 3 cups)

Salt and pepper to taste

4-6 ounces feta cheese, crumbled

 

Dressing

Whisk together

1/3 cup extra virgin olive oil

1/3 cup red wine vinegar

2 teaspoons garlic, minced or more to taste)

1 teaspoon fresh oregano, chopped or 1 teaspoon dried

 

Combine cucumber, tomatoes, chickpeas, olives, onion, and parsley. Add romaine. Mix to combine. Add dressing – you may not need all of it. Season with salt and pepper and add feta on top. If making individual plates, add feta to each plate. Serves 6-8.

 

 

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