MEDITERRANEAN CHOPPED SALAD

1 medium cucumber, peeled, halved lengthwise, seeded, and cut into 1/2 inch dice (1 1/4 c.)

1 pint grape tomatoes, quartered (about 1 1/2 c.)

Table salt

3 Tbls. extra virgin olive oil

3 Tbls. red wine vinegar

1 medium garlic clove, minced or pressed through garlic press (about 1 tsp)

1 (14oz) can chickpeas, drained and rinsed

1/2 c. pitted kalamata olives, chopped

1/2 small red onion, minced (about 1/4 c.)

1/2 c. roughly chopped fresh parsley leaves

1 romaine heart, cut into 1/2 inch pieces (about 3 cups)

4 oz. feta cheese, crumbled (about 1 c.)

ground pepper

1. Combine cucumber, tomatoes, and 1 tsp. salt in colander set over bowl and let stand 15 minutes.

2. Whisk oil, vinegar, and garlic together in large bowl. Add drained cucumber and tomatoes, chickpeas, olives, onion, and parsley; toss and let stand at room temperature to blend flavors,

5 minutes.

3. Add romaine and feta; toss to combine. Season with salt and pepper and serve.

Submitted by Mary Ellen Knop from July/August 2009 Cook's Illustrated magazine

Note from Pam:
  This has become one of my absolute favorite recipes of all time!  LOVE IT!!!  I always serve it as the main course, but it would make a fabulous side dish as well.