tomato, cucumber, and feta salad with za’atar croutons and parsley
Updated: Jul 26, 2022
There’s nothing more delicious than chopped fresh vegetables with herbs and homemade vinaigrette! A classic combo for summer.
This salad is packed with a variety of different plant compounds that are supportive to overall health and preventive against chronic disease.
The salad takes 10ish minutes to make - just chop the veggies, toast the bread pieces, open a can of chickpeas, and pluck a few sprigs of parsley - add to a bowl and enjoy!
1/2 cup thick cut cucumber
1/2 thick cut yellow bell pepper
2 campari tomatoes, cut into wedges
1 cup of 1” pieces of bread
2 oz of feta cut into 1/2” cubes
1/4 cup chickpeas
2 tbsp olive oil
2 tbsp fresh, chopped parsley
1 tbsp za’atar
1 tsp red wine vinegar
1 tsp dijon
salt and pepper
drizzle 1 tbsp olive oil over bread pieces and toss to coat
add 1/4 tsp salt and 1/2 tbsp za’atar to season
place bread on a sheet pan and bake on broil for 5 mins
to a small mixing bowl, add 1 tbsp olive oil, red wine vinegar, 1/2 tbsp za’atar, and dijon
whisk together to make dressing
add all chopped veggies to a bowl along with croutons, feta, and chickpeas
drizzle with dressing and sprinkle with fresh parsley
add salt and pepper to taste, and enjoy!
prep time: 10 mins
nutrition info: 750 calories, 21g protein, 62g carbohydrate, 44g fat, 8g fiber