The other night we had some friends over and I decided to make this delicious, refreshing, summer salad to go with some grilled chicken and hamburgers.
We ate the leftovers the next day as a main dish for lunch and it was equally satisfying. As my good friend prepares to host some guest soon and was looking for ideas, I promised to share the recipe here for her and you all to enjoy.
1 can of chickpeas drained
1 can of cannellini beans drained
1 thin slab of goat feta cheese (I like Trade Joe’s goat feta in brine)
1 small package of cherry tomatoes
1/2 red onion, chopped finely
a bunch of fresh mint leaves
a handful of fresh basil leaves
1 red chili pepper
1/2 lime (or lemon)
coarse salt and pepper
Mix the two kinds of beans in a large salad bowl.
Wash cherry tomatoes and cut in halves.
I used the heirloom cherry tomato variety for the pop of color.
Use a chopping board to slice the red onion finely. Deseed the red chili, dice finely and mix with the onion. Next finely chop the herbs and mix with the onion and the chilly. Sprinkle some olive oil and add some coarse salt and grind some pepper. Squeeze 1/2 of a lime and mix with the herb-chilli-onion mixture. The trick is to mix it all up on the chopping board, tasting occasionally to check if the flavor is right! Tweaking it if needed by adding a bit more lime juice, olive oil or salt.
Prepare feta cheese by cutting the block into strips. I like to use real goat feta cheese, as opposed to pre-packaged crumble or cow feta kind…Season with some dry oregano and drizzle with olive oil.
Add the feta cut into cubes to the beans and cherry tomatoes. Top with the chilly-onion-herb mixtures. Toss the salad so that all ingredients blend well and get coated. If needed, drizzle more olive oil on the top. Chill for 30 minutes if possible. Serve and enjoy!