tomato, cucumber, and feta salad with za’atar croutons and parsley

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!

ingredients

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

recipe

1. drizzle 1 tbsp olive oil over bread pieces and toss to coat

2. add 1/4 tsp salt and 1/2 tbsp za’atar to season

3. place bread on a sheet pan and bake on broil for 5 mins

4. to a small mixing bowl, add 1 tbsp olive oil, red wine vinegar, 1/2 tbsp za’atar, and dijon

5. whisk together to make dressing

6. add all chopped veggies to a bowl along with croutons, feta, and chickpeas

7. drizzle with dressing and sprinkle with fresh parsley

8. add salt and pepper to taste, and enjoy!

prep time: 10 mins

nutrition info: 750 calories, 21g protein, 62g carbohydrate, 44g fat, 8g fiber