📝 About This Recipe
Transport your senses to the shores of the Cyclades with this vibrant Revithosalata, a cornerstone of the Greek 'Lathera' culinary tradition. This protein-rich salad marries the buttery texture of chickpeas with the sharp tang of Kalamata olives, sweet florina peppers, and the aromatic punch of fresh Mediterranean herbs. Finished with a luxurious drenching of high-quality Greek olive oil and bright lemon, it is a refreshing, hearty celebration of simple, wholesome ingredients.
🥗 Ingredients
The Salad Base
- 3 cups Chickpeas (Garbanzo Beans) (cooked and drained, or two 15oz cans thoroughly rinsed)
- 1 medium English Cucumber (quartered lengthwise and sliced into half-moons)
- 1.5 cups Cherry Tomatoes (halved)
- 1/2 medium Red Onion (finely diced)
- 1/2 cup Roasted Red Florina Peppers (sliced into strips)
- 1/2 cup Kalamata Olives (pitted and halved)
- 200 grams Feta Cheese (authentic Greek sheep's milk feta, cubed or crumbled)
Herbs and Aromatics
- 1/2 cup Fresh Flat-Leaf Parsley (finely chopped)
- 1/4 cup Fresh Dill (chopped, stems removed)
- 2 tablespoons Fresh Mint Leaves (chiffonade)
- 1 clove Garlic (minced into a paste)
Ladolemono Dressing
- 1/3 cup Extra Virgin Greek Olive Oil (cold-pressed for best flavor)
- 3 tablespoons Fresh Lemon Juice (about 1 large lemon)
- 1 tablespoon Red Wine Vinegar (adds a necessary sharp back-note)
- 1 teaspoon Dried Greek Oregano (rubbed between palms to release oils)
- 1/2 teaspoon Sea Salt (to taste)
- 1/4 teaspoon Freshly Ground Black Pepper (to taste)
👨🍳 Instructions
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1
If using canned chickpeas, pour them into a colander and rinse thoroughly under cold running water until the foam disappears. Drain them well for at least 5 minutes to ensure the salad isn't watery.
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2
Place the finely diced red onion in a small bowl of ice water for 10 minutes. This 'shocks' the onion, removing the harsh sulfurous bite while keeping it crunchy.
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3
Prepare the vegetables: Slice the cucumber, halve the cherry tomatoes, and chop the roasted red peppers. Ensure all vegetables are cut to a similar size as the chickpeas for a uniform bite.
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4
In a small glass jar or bowl, whisk together the extra virgin olive oil, lemon juice, red wine vinegar, minced garlic paste, and dried oregano.
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5
Season the dressing with sea salt and black pepper. Whisk vigorously until the dressing is emulsified and slightly thickened.
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6
Drain the red onions from the ice water and pat them dry with a paper towel.
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7
In a large mixing bowl, combine the chickpeas, cucumbers, tomatoes, red onions, olives, and roasted peppers.
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8
Pour about three-quarters of the dressing over the chickpea mixture and toss gently with a large spoon to coat every ingredient.
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9
Add the fresh parsley, dill, and mint. Toss again carefully; adding herbs late prevents them from bruising and turning dark.
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10
Gently fold in the cubed feta cheese. Do this last to prevent the cheese from breaking down and making the salad cloudy.
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11
Taste the salad. Add the remaining dressing or an extra squeeze of lemon if needed. Chickpeas absorb salt and acid quickly, so a final seasoning check is vital.
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12
Let the salad sit at room temperature for 15-20 minutes before serving. This 'marinating' period allows the flavors to meld beautifully.
💡 Chef's Tips
For the best texture, peel the chickpeas by gently rubbing them between two paper towels; this allows the dressing to penetrate deeper. Always use feta sold in brine rather than pre-crumbled varieties for a creamier, more authentic mouthfeel. If preparing in advance, add the fresh herbs and feta just before serving to maintain their vibrant color and structure. Use the highest quality olive oil you can find; in a simple salad like this, the oil acts as a primary flavor component. If you find the salad too dry the next day, refresh it with a quick splash of lemon juice and a drizzle of oil.
🍽️ Serving Suggestions
Serve alongside grilled lamb chops or chicken souvlaki for a complete Greek feast. Pair with warm, charred pita bread and a side of creamy Tzatziki. Enjoy as a light lunch with a glass of chilled Assyrtiko or a crisp Rosé. Serve as part of a Meze platter with dolmades, spanakopita, and giant beans (gigantes). Stuff the salad into a halved avocado or a hollowed-out bell pepper for a creative presentation.