Chopped salad is a great summer meal. This recipe is from ‘Hip Kosher’. I have made a few small changes to the original recipe. I sliced the Heirloom tomatoes and served the chopped salad on top to show off these beautiful tomatoes. I also made baked crisps from fresh flatbread to serve on the side of the plate.
1 large english cucumber, peeled, deseeded, and sliced lengthwise
1 large red bell pepper, chopped
4 scallions, chopped
1 (15-ounce) can chickpeas, rinsed and drained
1 cup crumbled feta cheese
1/4 cup minced parsley
1/2 cup kalmata olives, pitted and halved
3 tablespoons extra virgin olive oil, plus more for drizzling on tomatoes
2 tablespoons lemon juice
1 tablespoon fresh oregano, small leaves
2 large Heirloom tomatoes, sliced
1.Place the cucumbers, bell pepper, scallions, chickpeas, feta cheese, parsley and olives in a large bowl and toss together.
2. In a small bowl whisk together the olive oil, lemon juice, fresh oregano, sea salt and black pepper. Pour over the salad.
3. Place the sliced tomatoes on a plate, season with sea salt and pepper. Put the chopped salad over the tomatoes and drizzle with olive oil. Serve with the Crisps.
Serves 4 generously.
2 flatbreads,medium size
2 tablespoons olive oil
Preheat the oven to 400F. Brush both sides of the bread with the olive oil and sprinkle with salt. Cut each flatbread into 8 wedges and bake on a cookie sheet for about 3-4 minutes or until crispy.