8 ounces (1 pint) cherry tomatoes, halved or quartered
1 medium seedless cucumber, sliced and quartered
1/4 red onion, diced or very thinly sliced
1 teaspoon finely chopped fresh oregano
2 tablespoons Two Rivers Olive Oil
1 tablespoon Two Rivers Sherry Reserva Wine Vinegar
salt and freshly ground black pepper, to taste
2 ounces (1/4 cup) feta cheese, crumbled
Combine cherry tomatoes, cucumber, red onion, and oregano in a serving bowl. Pour over olive oil and red wine vinegar, gently toss to coat and evenly distribute ingredients. Season to taste with salt and pepper; sprinkle with feta cheese.
Refrigerate until ready to serve. Salad will keep for up to 2 days, though it does tend to get waterier the longer it sits.
15 oz. Canned Chickpeas
1 clove of Garlic minced
1/2 cup of Tahini
1/2 cup Lemon Juice
2 tablespoons Two Rivers EVOO (or your favorite flavor of olive oil)
1 teaspoon Sea Salt
1 cup of Cherry Tomatoes (halved or quartered)
1 Continental Cucumber (deseeded, diced into cubes)
1 Red Bell Pepper (deseeded, diced into cubes)
1/2 Red Onion (finely diced)
1/4 cup Mint leaves (julienned)
1/4 cup Parsley (chopped)
Step 1. Drain and reserve the water from the can of Chickpea. Tip the Chickpea into the blender with the rest of the Hummus ingredients.
Step 2. Season with Salt. Blend contents until smooth
Step 3. Scrap down the side of blender, taste. Add more Lemon Juice, reserved Chickpesa water from can, EVOO or Salt if needed.
Step 4. Plate Hummus onto a large plate in a ring shape and spoon salad ingredients in the middle. Serve immediately.