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Salad Recipes

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Ingredients
For the salad:
2 cups cooked chickpeas (or 1 can, drained and rinsed)
1/2 cup Finca Luna Serena green olives, pitted and halved
1/2 cup cherry tomatoes, halved
1/4 cup red onion, thinly sliced
1/2 cucumber, diced
1/4 cup crumbled feta cheese (optional)
2 tbsp chopped fresh parsley or mint
4 cups crisp romaine or butter lettuce leaves, torn or left whole for plating
For the dressing:
3 tbsp Finca Luna Serena extra virgin olive oil
1 tbsp Finca Luna Serena balsamic vinegar (classic, fig, or lemon-infused)
1 tsp Dijon mustard
1 garlic clove, finely minced
Zest of 1 lemon
Salt and cracked black pepper, to taste

Preparation
Make the dressing:
In a small bowl or jar, whisk together olive oil, vinegar, mustard, garlic, lemon zest, salt, and pepper until fully blended.
Assemble the salad:
In a mixing bowl, combine chickpeas, olives, tomatoes, red onion, cucumber, and herbs. Toss gently.
Prepare the base:
Arrange a generous bed of lettuce on each serving plate or in a large platter.
Top and dress:
Spoon the chickpea-olive mixture over the lettuce. Drizzle generously with the olive oil dressing. Garnish with crumbled feta if using.
Serve chilled or at room temperature.

Serves 4

Chickpea and Olive Salad

Chickpea and olive salad on lettuce with zesty oil dressing

Ingredients

1 head romaine lettuce- rinsed, dried and chopped
1 red onion, thinly sliced
1 (6 ounce) can pitted black olives
1 green bell pepper, chopped
1 red bell pepper, chopped
2 large tomatoes, chopped
1 cucumber, sliced
1 cup crumbled feta cheese
6 tablespoons olive oil
1 teaspoon dried oregano
1 lemon, juiced
Ground black pepper to taste

Preparation

In a large salad bowl, combine the Romaine, onion, olives, bell peppers, tomatoes, cucumber and cheese.

Whisk together the olive oil, oregano, lemon juice and black pepper. Pour dressing over salad, toss and serve.

Greek Salad

Crisp vegetables, olives, crumbled feta, olive oil, fresh herbs.

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