This salad is a complete meal. Serve it in the summertime when your garden is overflowing with fresh tomatoes, cucumbers, and lettuce. This salad pairs well with Rosemary Sea Salt Breadsticks.
Ingredients
Salad
1 heads
romaine lettuce
rinsed and spun dry
1 cups
cherry tomatoes
cut in halves
2 cups
cooked
chickpeas
rinsed and drained
½ cups
pitted
kalamata olives
sliced
½ small
red onions
thinly sliced
1 large
cucumbers
sliced
Greek Dressing
½ cups
extra virgin olive oil
6 tablespoons
freshly squeezed
lemon juice
2 cloves
garlic
2 tablespoons
fresh oregano
½ teaspoons
sea salt
½ teaspoons
freshly ground
black pepper
Optional Ingredients
1 tablespoons
fresh mint
½ cups
crumbled
feta cheese