Crunchy Chopped Salad with Feta and Red Wine Vinaigrette

What you need

• 60 ml (1/4 cup) extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 clove garlic, grated
• 1 tsp dried oregano
• 1/2 tsp salt, plus more to taste
• 1/4 tsp black pepper
• 1 large head romaine lettuce
• 1 small cucumber
• 200 g (1 1/2 cups) cherry tomatoes
• 1 red bell pepper
• 1/2 red onion
• 240 g (1 1/2 cups) cooked chickpeas, rinsed and drained
• 80 g (1/2 cup) pitted black olives
• 100 g (3/4 cup) feta, crumbled

Method

Restated from the original video

1. 1

   In a jar or small bowl, whisk the olive oil, vinegar, mustard, garlic, oregano, salt and pepper until the dressing thickens slightly.

2. 2

   Rinse the romaine and dry it well. Slice it across into thin ribbons, then chop them into small pieces.

3. 3

   Cut the cucumber, bell pepper and onion into small dice, about 1 cm (1/2 in).

4. 4

   Quarter the tomatoes and halve the olives.

5. 5

   Pat the chickpeas dry with a paper towel.

6. 6

   Put everything in a large bowl and keep it cold until serving.

7. 7

   Just before serving, pour over the dressing and toss well so every piece is coated.

8. 8

   Scatter the feta on top, toss once more lightly and taste for salt. Serve right away.

Imported from asimplepalate.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.