Cooking Lesson #258: Marinated Mediterranean Vegetable Salad

The Easter Collection

How you doin’? I try to serve a dinner salad most nights. No matter what else I’m cooking I always feel fresh salads add a dash of healthful freshness. But then, I’m the guy who used to eat a box of oatmeal cookies to make me feel good—it was just oatmeal, right?
 
This Mediterranean Marinated Vegetable Salad makes an Easter statement with big, bold, fresh flavors and distinctive textures. You can substitute the white wine vinegar with red wine vinegar or add a dash of balsamic. You can serve it as a starter salad, side salad or an entrée salad. It will keep well for a couple of days refrigerated. Top this salad with traditional feta cheese crumbles or even bleu cheese crumbles right before serving.
 
Prep time: 20 minutes
Marinate time: 30 minutes or overnight
Yield: 6 servings
 
Ingredients
For the dressing
3 tablespoons white wine vinegar
1 tablespoon fresh basil leaves, chiffonade cut
1 tablespoon Dijon mustard
1 teaspoon dried Italian seasoning
1/2 teaspoon granulated garlic
1/2 teaspoon kosher salt
1/4 teaspoon medium red pepper flakes
1/4 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
 
For the salad
1 (15 oz.) can chickpeas, rinsed and drained
1 cup lightly blanched broccoli florets
1/2 cup red onion strings
1/2 cup diced red bell pepper
1/2 cup whole cherry tomatoes
1 carrot, peeled and sliced
1/4 diced cucumber
1/4 cup pitted kalamata olives
6 tablespoons crumbled feta cheese
 
Directions

1. Whisk together the dressing ingredients except the olive oil in a bowl.
2. Allow the spices to bloom for at least 15 minutes before adding the olive oil.
3. Whisk in the olive oil and set aside.
4. Combine the chickpeas, vegetables and olives in a large bowl.
5. Pour the dressing over the salad fixings and toss to coat.
6. Cover and marinate in the refrigerator 30 minutes to overnight, tossing occasionally.
7. Garnish each serving with feta cheese.

ChefSecrets: I like to use dried herbs in marinades; they can stand the test of time and sit a while. Dried herbs won't turn color or turn gray as their flavors infuse into the marinade. I prefer to balance harder vegetables, like broccoli and cauliflower, with softer ones like peppers and tomatoes so their textures are in sync with the rest of the salad.

Covid-19 Quip of the Day: “The parishioner asked the televangelist to pray for his hearing. After 3 minutes of violent shaking and trying to push him over backwards into the water the preacher asked, how’s your hearing? The parishioner replied, I don’t know, it doesn’t take place until next Thursday at the courthouse.”
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