Mediterranean Chopped Salad

Ingredients

2 cups cherry tomatoes (about 12 ounces), stemmed and quartered

1 cucumber (about 8 ounces), peeled, halved lengthwise, seeded, and cut into ½-inch pieces

Salt and pepper

3 tablespoons extra-virgin olive oil

3 tablespoons red wine vinegar

1 garlic clove, minced

1 (15-ounce) can chickpeas, rinsed

⅓ cup pitted kalamata olives, chopped

¼ cup minced red onion

1 romaine lettuce heart (about 6 ounces), cut into ½-inch pieces

cup crumbled feta cheese (about 3 ounces)

cup chopped fresh parsley

Directions

1. Toss the tomatoes, cucumber, and ½ teaspoon salt together in a colander and let drain for 15 to 30 minutes.

2. Whisk the oil, vinegar, and garlic together in a large bowl until well combined. Add the drained tomatoes and cucumber, chickpeas, olives, and onion and toss to combine. Let sit at room temperature until the flavors blend, about 5 minutes.

3. Add the lettuce, feta, and parsley and toss to combine. Season with salt and pepper to taste and serve.