1 pint grape tomatoes
1-1/2 c cucumber, peeled and diced
1/3 cup red onion, chopped small
½ c chopped flat leaf parsley
1/3 cup chopped black olives
1 can chick peas, drained and well-rinsed
1 c crumbled feta cheese
1 heart of romaine, chopped into ½” pieces
¼ cup extra virgin olive oil
3 Tbsp. red wine vinegar (white balsamic is a good alternative)
2 cloves garlic, finely chopped
Combine the oil, vinegar, and garlic in a large bowl and whisk until blended.
Add the remaining ingredients except for the feta and romaine. Toss to coat and chill thoroughly. When ready to serve, toss the cucumber mixture with the romaine and feta. Top with fresh ground pepper as desired.
