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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