Iceberg Babies® Stack Salad

Serves: 4
Total Time: 20 min.

INGREDIENTS

2 Iceberg Babies®, leaves separated and trimmed
1 green bell pepper, sliced into rounds, seeds removed
1 english cucumber, sliced on the bias into long ovals
2 large heirloom tomatoes, sliced
4 oz sheep's milk feta cheese, crumbled
24 leaves fresh basil
2 tsp fresh oregano leaves
2 oz crisp fried chickpeas, lightly crumbled
4 oz kalamata olives, torn into chunks
4 T olive oil
4 t red wine vinegar
crunchy flake salt for sprinkling

Preparation:

Starting with 2 iceberg baby leaves on each of 4 small plates, layer tomato slices, cucumber and bell pepper, like you would a club sandwich, with occasional layers of iceberg leaves in between ingredients. Once the stack is assembled, drizzle each salad with 1 tablespoon olive oil and 1 tablespoon vinegar. To finish, sprinkle each salad generously with feta, olives, oregano, basil, chickpeas and salt.