Swimsuit season is here, but more importantly, it is finally hot outside, so for dinner in the Georgia heat, I like to trade in my chunky chili and hearty pasta for some light, chilled and refreshing meals. And so begins the start of my Summer Salad Series.
This cucumber salad has the perfect mix of crunchy cucumber and juicy tomato with chickpeas and goat cheese. I add in a splash of apple cider vinegar so that it keeps its taste and gets better overnight and into the next few days. We ate this as a side next to our hotdogs and hamburgers on Memorial Day.
1 MEDIUM CUCUMBER, THINLY SLICED
1/2 CUP CHOPPED TOMATOES
1/2 CUP THINLY SLICED RED ONIONS
1 CAN OVEN BAKED CHICKPEAS
1/4 CUP CHOPPED CILANTRO
1/4 CUP CRUMBLED MEDITERRANEAN FETA CHEESE
1/2 LIME, JUICED
1/4 CUP EVOO
2 TSBP APPLE CIDER VINEGAR
PINCH OF RED PEPPER FLAKES
PINCH OF SALT, PEPPER, CAYENNE POWDER
In a large mixing bowl, toss the cucumbers, tomatoes, onions, chickpeas, and cilantro. Slowly add in the lime juice, olive oil, and apple cider vinegar and then sprinkle on the red pepper flakes, spices, and feta cheese. Toss again gently. Allow the salad to chill in the fridge for 20 minutes before serving. Garnish with basil leaves, if desired.