Mediterranean Salad

OV Harvest Mediterranean salad

1 (15-ounce) can chickpeas (rinsed and drained)
2 cups cherry tomatoes – halved for roasting 
2 cups cherry tomatoes – halved
2 Persian cucumbers, sliced
1/3 cup feta cheese crumbled
1/4 cup parsley or basil chopped
2 Tbsp Extra Virgin Olive Oil (divided)
1 tsp ground cumin
1 cup *Israeli (pearled) couscous
1 1/2 cups water

1 garlic clove minced
Thyme leaves from 5-6 sprigs
2 Tbsp lemon juice (1 lemon)
1 Tbsp Extra Virgin Olive Oil (or Herbes de Provence Olive Oil)
1/4 tsp sea salt 
Cracked black pepper


-Pre-heat the oven to 400 F.  Toss 2 cups cherry tomatoes (halved) with 1 tablespoon of the olive oil and season with sea salt.  Toss the chickpeas with 1 tablespoon of olive oil and season with cumin.  Place the chickpeas and tomatoes on a sheet pan lined with parchment paper and roast in the oven for about 30 minutes.

-Bring water to a boil in a medium pot and add the couscous. Lower the heat and simmer for approximately 8-9 minutes until al dente.  Drain & set aside to cool.  

-In a large serving bowl, combine lemon juice, garlic, thyme, sea salt and several grinds of black pepper (1/8 tsp).  Whisk in 1 Tbsp of EVOO until fully emulsified.  Add cooled couscous and toss.  Then add raw cherry tomatoes, cucumbers, cooled roasted tomatoes & chickpeas, feta and parsley.  Toss again gently and drizzle with EVOO.  Season to taste.   Serve at room temperature. 

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