Ingredients:

  • 1 large head Romaine lettuce (approx. 350g), finely shredded
  • 2 Persian cucumbers (200g), diced into 1/2-inch cubes
  • 1 pint cherry tomatoes (300g), quartered
  • 1 large bell pepper (150g), seeded and diced
  • 1 can (15 oz / 425g) chickpeas, rinsed and patted bone-dry
  • 1/2 red onion (75g), finely minced
  • 1/2 cup (75g) Kalamata olives, pitted and halved
  • 1/2 cup (60g) Feta cheese, crumbled
  • 1/3 cup (80ml) Extra-virgin olive oil
  • 3 tbsp (45ml) Red wine vinegar
  • 1 tsp (5g) Dijon mustard
  • 1 clove garlic, grated into a paste
  • 1 tsp (2g) Dried oregano
  • 1/2 tsp Sea salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Dice the cucumbers, cherry tomatoes, and bell pepper into uniform 1/2-inch cubes. Place them in a large mixing bowl, sprinkle with a pinch of sea salt, and let sit for 2 minutes to draw out excess moisture.
  2. Finely shred the Romaine lettuce using the 'stack-and-slice' method: stack leaves, roll them tightly, and slice into thin ribbons, then chop crosswise.
  3. Rinse the chickpeas and pat them thoroughly dry with a paper towel. Mince the red onion, halve the olives, and crumble the feta cheese.
  4. In a small glass jar, combine the extra-virgin olive oil, red wine vinegar, Dijon mustard, grated garlic, oregano, salt, and pepper. Shake vigorously until a thick, creamy emulsion forms.
  5. Add the lettuce, onion, chickpeas, olives, and cheese to the bowl with the salted vegetables. Pour the dressing over the top and toss vigorously until every ingredient is evenly coated.