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Farmers Market Greek Salad
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Ingredients
Serves 4-6
- 4 cups spinach or other in-season greens (optional)
- 1 lemon, halved
- ¼ cup extra virgin olive oil, for drizzling
- Sea salt and black pepper to taste
- ½ cup chickpeas, drained and rinsed
- 4 Persian cucumbers
- 4 tomatoes (small), cut into wedges
- 1 avocado, cubed
- ½ red onion, thinly sliced
- 6 ounces California feta, cubed
- ½ cup local olives
- Dried oregano to taste
Instructions
- If using greens, place spinach in a large bowl and squeeze half a lemon over it. Drizzle with about a tablespoon of olive oil and a few grinds of salt and pepper to taste. Toss lightly.
- Add chickpeas, cucumbers, tomatoes, avocado, onions, feta, and olives to the bowl and squeeze the juice of the second half of your lemon overtop along with enough olive oil to coat lightly. Sprinkle with sea salt and fresh black pepper, to taste, and gently toss with spinach.
- Arrange salad on a large platter and finish with a sprinkle of dried oregano.
Felicia Campbell
Felicia Campbell is an award-nominated writer, editor, and producer. She is the author of The Food of Oman: Recipes and Stories from the Gateway to Arabia; numerous travel guides; and Chasing Iraqi Chicken: A Memoir (forthcoming). She writes about culture, travel, food, and lifestyle and has held editorial positions at Saveur, Times of Oman, Phoenix New Times, and Edible San Diego. She now works with authors as a developmental editor and writing coach, produces digital videos, and is developing a documentary series about endangered cuisines. Learn more at feliciacampbell.com and follow her work on Instagram at @hungryfi
