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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This salad is one of my favorites. It has a sweet and tangy flavor, and provides a great alternative to lettuce salads and pasta salads. Ingredients:
2 tablespoons red wine vinegar |
2 tablespoons olive oil |
1 teaspoon dijon mustard |
1/4 teaspoon salt (optional) |
12 ounces cherry tomatoes, halved |
1/2 cup kalamata olives or 1/2 cup black olives, coarsely chopped and pitted, if necessary |
1 green onion, thinly sliced |
1 (15 ounce) can garbanzo beans, drained and rinsed |
2 tablespoons fresh basil or 2 tablespoons parsley or 2 tablespoons cilantro, chopped |
Directions:
1. Whisk together vinegar, olive oil and mustard in a medium sized bowl.
2. Add tomatoes, olives, green onion, garbanzos and herbs; toss with vinaigrette. You can eat this salad right away, but I've found that it tastes best if you chill the salad and let the flavors meld for a couple hours.
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