Mediterranean Chopped Salad

Name: Mediterranean Chopped Salad
Yield: Serves 4 as a light entrée and 6 as a side dish
Ingredients: 1 medium, cucumber, peeled, halved lengthwise, seeded, and cut into 1/2-inch dice (about 1 1/4 cups); 1 pint, grape tomatoes, quartered (about 1 1/2 cups); , table salt; 3 tablespoons, extra virgin olive oil; 3 tablespoons, red wine vinegar; 1 medium, garlic clove, minced or pressed through garlic press (about 1 teaspoon); 1 (14-ounce) can, chickpeas, drained and rinsed; 1/2 cup, chopped pitted kalamata olives; 1/2 small, minced red onion (about 1/4 cup); 1/2 cup, roughly chopped fresh parsley; 1 , romaine heart, cut into 1/2-inch pieces (about 3 cups); 4 ounces, feta cheese, crumbled (about 1 cup); , ground black pepper

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Appears in Cook's Illustrated July/August 2009, America's Test Kitchen TV

SERVES4 as a light entrée and 6 as a side dish

TIME40 minutes

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WHY THIS RECIPE WORKS

To prevent the cut-up produce in our chopped salad recipe from exuding moisture, we turned to techniques like seeding the cucumbers and quartering the cherry tomatoes before salting them to expose more surface area to the salt. An assertive...

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