Step 5: Make it your own and plan ahead

STEP 5 OF 5

Make it your own and plan ahead

For a fuller lunch, add rinsed, drained canned chickpeas. A little crumbled feta is another option if it suits your dietary needs; taste before adding more salt because the cheese can be salty. For a simpler variation, replace the red onion with a finely sliced spring onion.

To prepare ahead, keep the chopped vegetables, herbs and dressing in separate covered containers in the refrigerator, then combine close to serving. Refrigerate leftovers promptly in a covered container. The vegetables will soften as they sit, so this salad is best enjoyed freshly dressed rather than prepared far in advance.

If you are cooking for someone with allergies, check all ingredient labels and consider cross-contact from boards, utensils and optional additions. For more about how we write recipes, see our editorial policy, or send a recipe question.