Amazing Mediterranean Greek Salad

This is one of the most simplest recipes.... I got it from my mom and is by far my favorite! Every time I make it and bring it anywhere there seems to be a line of people giving me there email addresses to send them the recipe. So healthy and delicious. Just wanted to share.

Tip: If you use feta, add it right before you eat it each time. Otherwise it gets soggy. Also... I dont really even use the romaine...I like the salad as is.



1 Med. Cucumber, peeled, halved lengthwise, seeded, cut into 1/2 inch dice.
1 Pint grape tomatoes, quartered
Table salt
3 Tlbs. Extra Vigrin Olive oil
3 Tlbs. Red Wine Vinegar
1 med garlic clove, minced
1 14oz can chick peas, drained and rinced
1/2 cup chopped pitted kalamata olives
1/2 small red onion, minced
1/2 cup roughly chopped fresh parsley
1 romaine heart, sliced thin (3 cups)
4oz feta cheese, crumbled
grpund black pepper

Combine cucumber, tomatoes, and 1 tsp. salt in colander, set over bowl to drain. Let stand 15 min.
Whisk oil, vinegar, and garlic in bowl. Add drained cucumber and tomatoes, chickpeas, olives, onion and parsley.
Toss and let stand at room temp to blend flavors. 5 min
Add romaine and feta; toss to combine
Season with salt and pepper.