Taylor's Roman Greek Salad
This salad can be used as a light lunch or as a side dish for either lunch or dinner. The chopped mint adds a delightful flavor-twist to this easy-to-prepare salad. It goes well with cold soups on a hot day or with hot soups on a cool day.
- 4 cups salad greens, your choice (tear or cut into bite-sized pieces)
- ½ cup garbanzo beans, (cooked or canned, rinsed, and drained)
- ½ cup kidney or white beans (cooked or canned, rinsed, and drained)
- ½ cup cherry tomatoes, diced, if desired
- ¼ cup finely diced green onions
- ¼ cup sliced black or green olives
- 1–2 Tbsp chopped mint leaves
- 1 Tbsp crumbled feta cheese (if you use dairy)
- 1 Tbsp virgin olive oil or white truffle oil
- 1 Tbsp balsamic vinegar, or equivalent
- ¼ tsp Himalayan salt
- ¼ tsp pepper
Coarsely chop garbanzo beans and kidney or white beans. Place in a large bowl.
Add other salad ingredients and mix well.
Mix dressing ingredients in a small dish. Dribble over salad mixture and toss.
Place salad portions on individual salad plates or put large serving bowl on table and serve with tongs.