Mediterranean Market Bowl: Your Go-To Everyday Salad

Recipe inspired from Lidey Heuck. Photo- David Malosh for The New York Times. Food Stylist: Simon Andrews.

Ingredients:
½ large English cucumber, diced
3 medium tomatoes, diced
¼ cup chopped fresh parsley
1 orange or yellow bell pepper, diced
½ cup pitted Kalamata olives
¼ cup minced red onion
1 (420g) can chickpeas, rinsed
1-2 pita, chopped
1/2 block low-fat feta cheese, crumbled
* To make a complete meal serve with salmon, boiled eggs, tofu, or a few strips of steak or chicken.

Dressing:
⅓ cup + 2 tbsp extra-virgin olive oil (EVOO)
2 tbsp red wine vinegar
1 tsp minced garlic
½ tsp dried oregano
Salt and pepper to taste

Method:
- In a small bowl, combine 1/3 cup of EVOO with vinegar, garlic & oregano. Whisk to combine then season to taste with salt & pepper.
- In a large bowl, combine the salad ingredients (tomato, chickpeas, cucumber, red onion, olives, parsley, capsicum). Pour over the dressing & toss well.
- Chop pita into 1-inch pieces and place them in a small bowl. Drizzle with 1 tablespoon of EVOO, sprinkle with salt & toss to coat. Heat a pan over medium. Add the pita pieces & cook, until toasted golden brown, about 5-minutes.
- Top the salad with crumbled feta and toasted pita pieces. Toss everything together & enjoy beautiful!

Serve with salmon, boiled eggs, tofu, or a few strips of steak or chicken to boost the protein and make it a complete meal.