Summer Salad for Lunch

We have a farm near us that makes the most awesome feta . I had some in the refrigerator and wanted to use it in a hefty salad . Here is the salad that I composed using some of my favorite flavors combined together. I love the freshly ground coriander seeds in this.

 The exquisite quality of the freshly ground seeds adds delicate complexity to the already robust tang.

Ingredients

1/2 cup fresh farm feta or French feta crumbled
1 large ripe tomato chopped
1/2 cup julienned sun dried tomatoes packed in oil
1/2 cup coarsely chopped, pitted Calamata olives
1 red bell pepper chopped
2 scallion sliced thin
1-14 oz. can chick peas, rinsed and drained
1 Tbs. dried oregano
1 tsp. fresh thyme leaves
1 tsp. coriander seeds, finely ground in a mortar and pestle
1 pinch of coarse grain sea salt
6 grinds of black pepper from a mill

1 Tbs olive oil
2 tsps. red wine vinegar
1 small head of radicchio sliced thin


You can combine all of the ingredients in an attractive serving bowl, except the vinegar, olive oil and  radicchio to marinate together for several hours. Then right before serving add the vinegar, olive oil and radicchio and toss.
Serves 4

Recipe, writing and photos by Karen Pickus 2012
Courtesy Karen Pickus 2012