My Favorite Summer Harvest Salad

Oh, there's something truly magical about savoring a Mediterranean Salad when the sun is high, and the garden or farmer's market is bursting with ripe, vibrant produce! Picture this: juicy, sun-kissed tomatoes bursting with flavor, crisp cucumbers delivering that refreshing crunch, hearty chickpeas adding a delightful protein punch, creamy feta cheese sprinkled generously, briny olives lending their irresistible Mediterranean charm, and the velvety goodness of ripe avocado to tie it all together. Each bite is a journey through the summer's bounty, a symphony of textures and tastes that dance on your taste buds. It's a dish that not only nourishes your body but also feeds your soul with the essence of the season. So, whether you're enjoying it at your garden table or savoring the farmer's market freshness, this Mediterranean Salad is an ode to the simple joys of seasonal eating, a celebration of nature's finest gifts on your plate.

Mediterranean Salad With Tomatoes, Cucumber, Chickpeas, Feta, Olives and Avocado

INGREDIENTS

Yield: 4 to 6 servings

• 1/4 cup red wine vinegar or lemon juice

• 1/4 cup extra virgin olive oil, plus more for drizzling

• 2 tablespoon minced shallots (or sweet onion)

• 1 tablespoon Dijon mustard

• 2 teaspoons mixture of fresh herbs available: basil, oregano, mint, parsley

• Kosher salt and fresh ground black pepper

• 1 romaine heart, quartered lengthwise and sliced crosswise into ½-inch pieces

• 1 (15-ounce) can chickpeas, rinsed

• 1 medium (or ½ large) English cucumber, halved lengthwise, seeded and diced

• 1/4 cup muffalatta (Costco*) or pitted olives (Castelvetrano or Kalamata), roughly chopped

• 1 tablespoon drained capers, roughly chopped (if you don’t have muffalatta)

• 1 firm-ripe avocado, halved, pitted and diced

• ¾ cup diced or crumbled feta cheese (about 4 ounces)

• Step 1: Dressing
  In a small bowl, whisk together extra virgin olive oil with the vinegar, shallots, mustard, ½ teaspoon salt and ¼ teaspoon pepper and whisk well.

• Step 2: Salad
  Place the chickpeas, cucumber, tomatoes and the muffalatta (or olives & capers)in a large mixing bowl.

• Step 3: Mix
  Pour enough dressing over the salad to moisten; toss well. Add the avocado, feta and herbs and toss gently, adding more dressing to taste. Top with additional herbs, if desired, and serve. Any left over dressing will save in the refrigerator up to a week.

  * Muffaletta is sold by That Pickle Guy, here: Classic Olive Muffalatta