One of the keys to making good salad is finding a salad dressing that you like, whether that's making your own or finding a good healthy bottled variety. My favorite bottled dressing is Gazebo Room Lite, local Central PA readers should definitely try a bottle if you aren't already hooked on this local brand.
The ingredients I used for this salad made enough for 4 servings, so the next day Matt & I both took this in our lunches with a side of brown rice, which was also delicious. That's the other beauty of making these lettuce-free salads, they keep well for a day or two and are great for a quick workweek lunch.
1 English cucumber
8 small tomatoes, or 4 larger tomatoes
1/2 a 15 oz can black olives
1 4 oz container crumbled feta cheese
1 15 oz can chickpeas
Gazebo Room Lite dressing, or your favorite Greek dressing
Chop all your veggies into small pieces and put in a bowl. I like to remove the seeds from the tomatoes and cucumbers so the salad isn't too watery. Add the olives, chickpeas and feta. Add salad dressing to taste, I usually start with about 1/4 cup- then add more if necessary.
Tastes best when made ahead of times so it marinates for about 30 minutes or so. Enjoy!