The Nashville Food Project’s Blog
Cucumber Chickpea Tomato Salad
This refreshing summer salad is easy to make and full of flavor.
Serves 4020 cups diced cucumbers 5 cups chickpeas (garbanzo beans) drained/rinsed 2.5 cups diced tomatoes 2.5 cups diced carrotsDressing:3/8 cup olive oil1/2 cup apple cider vinegar1/4 cup chopped fresh dill1/2 Tbl salt1 Tbls pepperMix all ingredients, then pour dressing over. Stir until well combined. Serve cold.
Tomato and Watermelon Salad with Feta Cheese
If you don’t eat all the watermelon straight from the rind, mix it in with tomatoes and feta for a light and satisfying summer salad.
Serves 50
Red wine vinaigrette: Red wine vinegar, 1 cup Salt, 1 tbl Black pepper, 1 tsp Olive oil, 2 cups
Whisk vinegar, salt, and pepper in a medium bowl to blend. Gradually whisk in the olive oil. Set aside.
Salad: Cucumber 12 cups (peeled) Red onion 2 cups (paper thin slices) Heirloom tomato 12 cups (bite-size chunks) Watermelon 12 cups (seeded, bite-size chunks) Feta cheese 3 cups Fresh basil 4 cups (thinly sliced)
Cut cucumber in half length wise. Scrape out seeds (using spoon). Cut cucumber halves into half-moon slices. Toss sliced cucumber, onion, tomatoes, watermelon, feta cheese, and basil in a large bowl. Add enough vinaigrette to coat vegetables. Serve immediately.