I don’t know why I always make such big salads. I guess with the ones that have chicken I’m always just making enough so we can eat it as a main dish for dinner, then with salads like this I just think of them as the perfect salad to take to a get together. I mean when they are this good, why not make a big salad with enough to share?
This is a very summery salad with such vibrant flavors. I love the way the lemon fairs with the fresh herbs and how it just brightens the flavors of the fresh veggies (and fruits if you want to get technical with tomatoes and avocados). Greek flavors are one of my favorite and I love what they bring to this salad (but I probably say that about everything. I also can’t get enough of the Italian, Mexican, Indian, American and Chinese flavors).
This dressing is so easy to whip together (or blend shall I say), and you’ll want to use it for all your favorite salads! It’s a simple recipe but it packs a punch. It would be great on a grilled chicken and spinach salad too. We all know how I’m obsessed with those. They are a go to lunch and dinner around here.
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If you don’t want a big salad you can definitely scale this recipe down and use 1 container of cherry tomatoes, 1/2 a cucumber, 1 small avocado, 1/3 of the can of chick peas, 1 1/2 Tbsp parsley and 1 oz of feta. I’d recommend making the full dressing recipe though and just saving it in the refrigerator for another use. Just whisk it again before using it.
Tomato Avocado Cucumber Chick Pea Salad with Feta and Greek Lemon Dressing
Did you make this recipe? Leave a review.
Yield: About 8 servings
Ingredients
- 2 (10.5 oz) containers red cherry tomatoes
- 1 (10.5 oz) container yellow cherry tomatoes
- 1 (14.5 oz) can chick peas, drained and rinsed
- 1 1/2 cucumbers , peeled and sliced into quarters
- 2 Hass avocados , peeled, cored and diced (ripe but semi-firm)
- 1/4 cup chopped fresh parsley
- 3 oz feta cheese , crumbled
Dressing
- 1/2 cup olive oil
- 1/4 cup fresh lemon juice
- 1 tsp dijon mustard
- 2 cloves garlic , minced
- 1/4 tsp salt
- 1 Tbsp chopped fresh basil
- 3/4 tsp dried oregano
Instructions
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In a salad bowl toss together tomatoes, chick peas and cucumbers. Add avocado and parsley and gently toss. Add desire amount of dressing and the feta and gently toss to evenly coat. Serve within an hour for best results.
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For the dressing:
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In a blender (or mixing bowl with a whisk), blend olive oil, lemon juice, mustard, garlic and salt until mixture is well emulsified. Stir in basil and oregano.
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Recipe source: inspired by Green Valley Kitchen
Taylor @ Food Faith Fitness: This salad is GORGEOUS! I am in the same “always-make-big-salads-boat.” Worse comes to worse, I have lunch for the week…and I would definitely not mind leftovers of this Summer goodness! Pinned! March 31, 2015 at 3:29pm
Jaclyn: Thanks so much Taylor! April 4, 2015 at 4:11pm
Sommer @ASpicyPerspective: Looks like these veggies were just picked from the garden! The dressing looks amazing! March 31, 2015 at 2:33pm
Jaclyn: Thanks Sommer! April 4, 2015 at 4:12pm
Medha @ Whisk & Shout: This looks delish and so colorful! Pinning :) March 31, 2015 at 1:15pm
Jaclyn: Thanks for pinning Medha! April 4, 2015 at 4:12pm
Deborah @ The Harvest Kitchen: This looks so fresh and delicious! And lemon vinaigrette is a favorite of mine. Pinned! March 31, 2015 at 7:02am
Tori@Gringalicious.com: This is a lovely salad! It’s so fresh and simple. Perfect for spring and summer! March 31, 2015 at 5:03am
Erin @ Miss Scrambled Egg: Jaclyn – I make salads every single night for dinner. Growing up, we always had a salad on the table before the main dish came out of the oven or off of the grill. This is a great recipe for those days when you don’t want all of that lingering lettuce. Basic and beautiful. March 31, 2015 at 4:37am
Katrina @ Warm Vanilla Sugar: This is such a healthy idea! Great for lunches! March 30, 2015 at 5:35pm
Averie @ Averie Cooks: Totally gorgeous, has my name all over it, and I’d eat the whole thing :) March 30, 2015 at 4:37pm