My Guest Recipe this time is my sister Erin’s yummy Mediterranean chopped Salad, which she made for our monthly lunch date.  My Little Gluten Free Girl ate the salad up!

Mediterranean Chopped Salad

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Chop up some romaine lettuce and put in a large salad bowl.

Chop up 1 cucumber and quarter 1 pint of grape tomatoes and let sit in a colander with a teaspoon of salt to let drain.

Whisk about 3 tablespoons of red wine vinegar with 3 tablespoons of olive oil and about 1 teaspoon of minced garlic.  Add in the cucumber and the tomatoes.  Drain 1 can of chickpeas and add that in.  Add in 1/2 cup of chopped kalamata olives, 1/2 cup of sliced red onion and 1/2 cup of chopped fresh parsley.

Toss all together really well and let stand to blend flavors together for about 5 minutes.

Add in the lettuce and 1 cup of feta cheese, toss all together with a little salt and pepper!

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Erin set the table for lunch and it was lovely!

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Gluten Free and Yummy 🙂

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Such a wonderful lunch with my sisters and My Little Gluten Free Girl!

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