Santorini Salad
Santorini Salad
Well… we might not be travelling in Europe right now, but let’s eat like we are.A beautiful, fresh and simple salad. I’ve added chickpeas to bulk it out a bit, so it fills you up for a good amount of time and keeps you satisfied.
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Ingredients
- 1 cup rocket leaves chopped
- 400 g canned chickpeas drained & rinsed
- 1 cup cherry tomatoes sliced
- 1 lebanese cucumber thinly sliced
- 1/2 cup mint leaves chopped
- 1/2 cup parsley leaves chopped
- 1/2 cup dill chopped
- 1/2 red onion thinly sliced
- 2 tablespoons capers rinsed
- 1/3 cup parmesan cheese grated or shaved
- 4 slices sourdough bread toasted, to serve (optional)
- 1/2 cup extra virgin olive oil
- 1 lemon zest & juice
- 1 teaspoon garlic crushed
- 1/2 teaspoon oregano dried
- 2 anchovy fillets chopped
Instructions
- For the salad: Place the rocket, chickpeas, cherry tomatoes, cucumber, mint, parsley, dill, red onion and capers in a large bowl. Combine well.1 cup rocket leaves, 400 g canned chickpeas, 1 cup cherry tomatoes, 1 lebanese cucumber, 1/2 cup mint leaves, 1/2 cup parsley leaves, 1/2 cup dill, 1/2 red onion, 2 tablespoons capers
- For the dressing: Mix all the ingredients together in a small jug or bowl.1/2 cup extra virgin olive oil, 1 lemon, 1 teaspoon garlic, 1/2 teaspoon oregano, 2 anchovy fillets
- Drizzle the dressing over the salad and combine gently. Top with the grated or shaved parmesan.1/3 cup parmesan cheese
- Option to serve: Toast or grill sourdough pieces, drizzle with extra virgin olive oil and top with the salad.4 slices sourdough bread, 1/2 cup extra virgin olive oil
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