- 2 hearts of lettuces, separated into leaves
- 4 ripe tomatoes, chopped
- 1 green bell pepper, seeded and cut into 1/2-inch squares
- 1 small red onion, thinly sliced
- 1 cucumber, cut into quarters lengthwise and then into chunks
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1/3 cup pitted black olives, preferably Greek Kalamata olives
- 1 cup drained feta cheese, cut into small cubes
- 3 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 3 tablespoons chopped flat-leaf parsley
- Fresh-ground pepper
- Put all the dressing ingredients into a large salad bowl, adding pepper to taste (there is no need to add salt, because the cheese is salty); whisk together.
- Add the lettuce, tomatoes, green bell pepper, onion, cucumber, chickpeas, and olives. Toss gently and coat everything with the dressing.
- Sprinkle the cubes of feta cheese over the salad, toss again gently, and serve immediately.