Engineered Cooking

1. Core and seed the tomatoes and dice into roughly ¼-inch pieces. Then halve the cucumber and remove the seeds and dice into roughly ¼-inch pieces. Thinly slice the scallions and drain the chickpeas. Add everything to a bowl a mix to evenly distribute ingredients.

2. Chop parsley (stems included) and mint leaves. Then julienne the basil leaves and add all the herbs to the bowl containing the rest of the ingredients. Mix all of the ingredients together.

3. In a small bowl whisk together the lemon juice, garlic, salt, and pepper until well combined. Then slowly pour in the olive oil, while whisking to create an emulsion. Once all the oil olive has been added to the mixture, pour the dressing into over the salad. 

4. Cut feta cheese into roughly ¼-inch cubes and add to the salad. Salt and pepper the salad to taste and toss again to evenly distribute the ingredients of the salad.