Tomato, Chickpea, and Feta Salad
Za’atar—a Middle Eastern spice blend treasured for its savory thyme-oregano flavor—adds a lovely herbal quality to this easy side salad.
3 oz. feta, crumbled (about 1/2 cup)
2 tsp. za’atar
Pinch crushed red pepper flakes
3 Tbs. extra-virgin olive oil
1 lb. cherry, grape, or pear tomatoes, halved
1 15-oz. can chickpeas, rinsed and patted dry
Kosher salt and freshly ground black pepper
1 Tbs. white wine vinegar
In a small bowl, mix together the feta, za’atar and crushed red pepper flakes. Add 1 Tbs. of the oil and let sit while you prepare the rest of the salad.
Put the tomatoes in a large bowl. Stir in the chickpeas and season with 1/4 tsp. salt and a few grinds black pepper.
Add the remaining 2 Tbs. oil and the vinegar. Stir in the feta, season to taste with salt and pepper, and serve.
nutrition information (per serving):
photo: Scott Phillips
From Fine Cooking 112
, pp. 44-49
July 7, 2011