This is one of my favourite salads. It is so refreshing, full of flavour and colourful and the best part is that it can be eaten as a vegetarian main meal or side dish at a braai.
Ingredients (Serves 8 – as a main meal)
2 containers red cherry tomatoes
1 container yellow cherry tomatoes
1 can chick peas, drained and rinsed
1 cucumber, peeled and sliced into quarters
2 Avocados, peeled, cored and diced (ripe but semi-firm)
¼ cup chopped fresh parsley
100g feta cheese, crumbled
½ cup olive oil
¼ cup fresh lemon juice
2 tablespoon lemon rind, grated
1 teaspoon dijon mustard
2 cloves garlic, minced
¼ teaspoon salt
1 tablespoon chopped fresh basil
¾ teaspoon dried oregano
In a salad bowl toss together tomatoes, chick peas and cucumbers. Add avocado and parsley and gently toss.
For the dressing:
In a blender (or mixing bowl with a whisk), blend olive oil, lemon juice, lemon rind, mustard, garlic and salt until mixture is well emulsified. Stir in basil and oregano.
Add desired amount of dressing and the feta and gently toss to evenly coat. Serve within an hour for best results.
Recipe source: inspired by Green Valley Kitchen