Chopped Mediterranean Salad

Ingredients

• 1English cucumber, finely diced
• 1 pintcherry tomatoes, quartered
• 1 canchickpeas drained and rinsed
• 1/2 smallred onion, finely diced
• 1 cupkalamata olives, pitted and halved
• 4 ozfeta, crumbled or cubed
• 1/4 cupflat-leaf parsley, chopped
• 2 tbspfresh dill, chopped
• 2 tbspfresh mint, chopped
• 1/4 cupextra-virgin olive oil
• 2 tbspred wine vinegar
• 1lemon, juiced
• 1 smallclove garlic, finely grated
• 1 tspdried oregano
• to tastesea salt and black pepper

Method

1. 01

   Soak the diced red onion in cold water for ten minutes. The cold soak strips the harsh sulfur compounds without taking the bite — the onion stays sharp but stops biting back. Drain.

2. 02

   Whisk the olive oil, red wine vinegar, lemon juice, grated garlic, oregano, and a pinch of salt and pepper in a small bowl until emulsified — the dressing should look glossy and unified, not separated.

3. 03

   Combine the cucumber, tomatoes, chickpeas, soaked red onion, olives, parsley, dill, and mint in a wide bowl. The triple-herb combination is intentional — parsley for green, dill for sharpness, mint for cool.

4. 04

   Pour the dressing over the salad and toss gently.

5. 05

   Add the feta last and toss once more, lightly. Adding feta last keeps the cubes intact instead of breaking them through the salad. Taste and season.