Middle Eastern Vegetable Salad (Fattoush) with Tomatoes, Cucumbers, Chickpeas, Feta, Fresh Basil, Parsley, and Mint

Makes about 6 cups — Adapted from Barefoot Contessa How Easy Is That?

Because the chunks of tomato are so small, a meaty plum (also called paste) variety such as Roma or San Marzano works best here, plus you don't have to worry about seeding them. I love Japanese Long cucumbers, an heirloom variety that has a pleasantly mild flavor, thin skin and tiny seeds, and is amazingly crisp even when over a foot long.

This salad doesn't look quite as pretty the next day, but it still tastes really good. I cut the amount of dressing in half and thought it was plenty, but you can always add more.

As always, I urge you to seek out local and organic ingredients, as they really do make a difference.

For the salad:
1 pound vine-ripened tomatoes, preferably a meaty plum variety such as Roma or San Marzano, 1/2-inch diced (about 3 cups)
10 ounces cucumber (I like Japanese Long), 1/2-inch diced (about 2 cups)
1½ cups thinly sliced scallions, white and green parts (about 10)
1 15-ounce can organic garbanzo beans (chickpeas), drained and rinsed
1/3 cup lightly packed chopped fresh parsley
1/3 cup lightly packed chopped fresh mint leaves
1/3 cup lightly packed chopped fresh basil leaves

For the dressing (may be doubled if desired):
1/4 cup extra-virgin olive oil
1/4 cup freshly squeezed lemon juice
2 teaspoons minced fresh garlic
Salt and freshly ground black pepper

6 ounces feta cheese, 1/2-inch diced (about 1 slightly mounded cup)

Place the tomatoes, cucumber, scallions, garbanzo beans, parsley, mint, and basil in a large salad bowl and toss to combine.

Make the dressing: in a glass measuring cup, use a fork to mix together the olive oil, lemon juice, garlic, 1 teaspoon of salt, and several grinds of pepper.

Pour the dressing over the salad, tossing gently to coat all the vegetables. Add the diced feta and toasted pita bread or pita chips (if desired), salt and pepper to taste, and toss gently. If you didn't mix the pita into the salad, serve it on the side.

Recipe source: FarmgirlFare.com