Garbanzo, Onion and Tomato Salad from LA Greekfest

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Greek Garbanzo, Tomato and Feta SaladOPA! For years, I’ve wanted to attend Greekfest at LA’s stunning St. Sophia’s Greek Orthodox Cathedral. I’m a native Angelino, yet had only been inside once before for the wedding of our favorite Greek, Helen. Larry’s been there often; his high school, Loyola, is next door.

 Akrevoe-EmmanouilidesNo waiting for the right year, I attended yesterday, solo. With my discount coupon from the newspaper, the $4 entry fee was quite a shock.  Top it off with free parking.  And free shuttle from Loyola parking lot, too?  Boy did I appreciate taking the shuttle back to my car; I was all turned around, and was discovering lots of locked gates.

It was a lively afternoon of good-lookin’ Greeks all over the place eating, drinking, dancing, and my timing was perfect to stumble upon a cooking class on Greek salads just getting started. Garbanzo, Onion and Tomato Salad was presented by effusively delightful Akrevoe Emmanouilides and co-presenter, Pitsa Captain, a home economist. Both passionate about produce, within one hour, the team presented six platters of simply beautiful food.

For this legume salad, sweet rice vinegar seemed to be what made it really sparkle. These two were pros at throwing recipes together, so measurements are their approximations and they encouraged us to taste our way through our cooking.  Interesting was the fact that with a classroom crowd of close to 100 students, we all loaded up our plates with samples, yet the platters never ran out. Maybe this was the Greek version of the Loaves and the Fishes.

Garbanzo, Onion and Tomato Salad as presented at Greekfest

  • 1 or 2 13 oz. cans garbanzo beans
  • Cherry tomatoes – as many as you wish or whole tomatoes, chopped
  • 1/4 to 1/2 cup sweet rice vinegar
  • 1 to 2 cups olive oil
  • 1 or 2 small onions, chopped
  • Salt if desired, to taste
  • Feta cheese, if desired
  • Chopped fresh parsley for garnish

Open cans and drain the beans. Cut cherry tomatoes in half, or use chopped tomatoes. Place beans, tomatoes and onions in a serving bowl. Combine vinegar and oil, salt if needed. Mix with the vegetables. Refrigerate before serving. Can be eaten immediately but marinating for a few hour or overnight brings out flavors of ingredients.

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{ 1 comment… read it below or add one }

1 Natalie September 16, 2009 at 11:54 pm

Hi Patti,
This recipe looks fabulous and I will be making it this weekend. I just found your site through Tastespotting (Pumpkin Custard recipe, which REALLY caught my eye!) and have been here for well over an hour. Awesome site and recipes, plus, you have a lovely disposition.

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