This is the meal I make when I walk in the door at dinner time, I’m hungry, and the last thing I want to do is turn on the oven or the stove. I want my meal ready quickly, and I just want to put my feet up. Anyone else have those kinds of nights? I’ll make this salad year-round, but it’s definitely best when tomatoes are at their peak of flavor in the summertime. And, I typically have all of these ingredients on hand, so it’s not something I need to plan ahead to make — this salad is one of those recipes I can make on autopilot.
Serve it as the main dish, or it can easily be served as a side for six people. It’s especially tasty with grilled chicken sandwiches! While this delicious salad is made without lettuce, feel free to spoon it over a bed of fresh romaine or a spring lettuce mix for a more traditional “salad” meal. Lastly, for those who must have meat with their meal, these flavors go well with chicken or shrimp. Just add your protein on top!
I hope you place this recipe in your memory bank so that the next time you are tired and don’t want to cook, you can just look around and grab these few ingredients — and in just about five minutes, voila! Dinner is served.
If you don’t chop as quickly as I do, this may take you … seven minutes?! No matter your chopping speed, it’s a great meal that also keeps well for next-day lunch leftovers.
5-Minute Greek Salad with Chickpeas
- 1 English cucumber, chopped (about a cup)
- 1-2 tomatoes, chopped (about 1.5 cups)
- 1/4 cup onion, chopped (yellow, white, or red)
- 1 can chickpeas drained
- 14 Kalamata olives pitted
- 8 fresh mint leaves, diced
- 1/4 cup crumbled feta cheese
- 1/2 tbsp extra olive oil
- 1 tsp reduced balsamic vinegar
- 1/2 lemon
- 1/4 tsp dried oregano
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- Chop the cucumber, tomato, and onion. Add to a bowl.
- Drain a can of chickpeas and add to the bowl. (I have yet to find a better brand than Goya for chickpeas.)
- Add diced mint, olives, and feta cheese to the bowl.
- Drizzle some olive oil and the juice of half a lemon directly to the bowl.
- Sprinkle some salt, pepper, and oregano over the top, and mix ingredients well.
- Drizzle a little reduced balsamic vinegar across the top and garnish with a mint leaf.
- If you have any crusty French bread (perhaps leftover from the night before?), rip it up and toss it in! It's a great addition.
- Serve in 2-3 bowls. Top with chicken or shrimp if desired.