Ingredients:

  • 2 cups (300g) English Cucumber, finely diced
  • 2 cups (300g) Cherry Tomatoes, quartered
  • 1 cup (150g) Red Bell Pepper, finely diced
  • 1/2 cup (75g) Red Onion, finely minced
  • 1 can (15 oz / 425g) Chickpeas, drained and rinsed
  • 1/2 cup (85g) Kalamata Olives, pitted and sliced
  • 3/4 cup (105g) Feta Cheese, crumbled
  • 1/2 cup (30g) Fresh Parsley, chopped
  • 1/3 cup (80ml) Extra Virgin Olive Oil
  • 3 tbsp (45ml) Fresh Lemon Juice
  • 2 tbsp (30ml) Red Wine Vinegar
  • 1 tsp (2g) Dried Oregano
  • 2 cloves (6g) Garlic, minced
  • 1 tsp (5g) Dijon Mustard
  • 1/2 tsp (1g) Black Pepper
  • 1/4 tsp (1.5g) Salt

Instructions:

  1. Dice the cucumber, bell pepper, and red onion into uniform 1/2-inch pieces.
  2. Quarter the cherry tomatoes.
  3. Place the diced vegetables, rinsed chickpeas, and sliced olives into a large mixing bowl.
  4. In a mason jar or small bowl, combine olive oil, lemon juice, red wine vinegar, minced garlic, Dijon mustard, oregano, salt, and pepper.
  5. Shake the jar vigorously for 30 seconds or whisk until the dressing is thick and opaque (emulsified).
  6. Pour the dressing over the vegetable mixture and toss gently with large spoons.
  7. Fold in the crumbled feta cheese and fresh parsley last to maintain texture.