You may also like
Categories:
red wine vinegar lemon juice olives capers fresh oregano black pepper salt extra-virgin olive oil torn romaine lettuce green bell pepper cucumber red onion tomatoes chickpeas Feta cheese eggs bread baguette pomegranate juice sparkling water orange slices
Viewed: 25 - Published at: 4 months agoIngredients
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh lemon juice
- 5 chopped pitted kalamata olives
- 1 teaspoon capers, drained and chopped
- 1 teaspoon chopped fresh oregano or 1/4 teaspoon dried oregano
- 1/8 teaspoon black pepper
- 1/8 teaspoon salt
- 1 teaspoon extra-virgin olive oil
- 4 cups torn romaine lettuce
- 1 3/4 cups green bell pepper, cut into 1/4-inch strips
- 1 medium cucumber peeled, halved lengthwise, and thinly sliced (about 1 1/2 cups)
- 1 cup thinly sliced red onion
- 2 plum tomatoes, halved lengthwise and thinly sliced (1 cup)
- 1 (15.5-ounce) can chickpeas (garbanzo beans), drained and rinsed
- 2 ounces crumbled feta cheese
- 4 hard-cooked eggs, quartered
- 8 (1/2-ounce) slices French bread baguette, toasted
- Pomegranate Cooler:
- 2 cups pomegranate juice
- 2 cups sparkling water, chilled
- 4 orange slices
Method
- Combine the first 7 ingredients (through salt) in a small bowl; add olive oil, whisking until combined. Set dressing aside.
- Place the lettuce and next 5 ingredients (through chickpeas) in a large bowl; drizzle the salad with dressing and toss. Top with cheese and 4 egg wedges. Serve the salad with toasted baguette slices.
- To make Pomegranate Cooler: Combine juice and sparkling water in a pitcher. Serve drinks over crushed ice and garnish with orange slices.
