hink of chopped falafel as a tasty, protein-packed crouton—it adds texture to the salad and turns a simple side into a substantial main dish. We chose a Mediterranean theme here, but you could use any nuts, cheeses, or vegetables you like. Serve with (what else?) toasted whole-wheat pita wedges and creamy hummus, or simply toasted whole-grain bread. If you find fresh red onion to be a bit pungent, try soaking the slices in ice cold water for about 10 minutes to remove their bite. You could also substitute thinly sliced shallots or green onions.
How to Make It
1. Combine first 4 ingredients in a large bowl, stirring with a whisk. Add tomatoes; toss gently to coat. Let stand 2 minutes. Arrange tomatoes on a platter so that slices overlap slightly. Reserve remaining vinaigrette in bowl.
2. Add arugula, cucumber, onion, mint, and falafel to reserved vinaigrette in bowl; toss gently to coat. Arrange falafel mixture over tomatoes; sprinkle evenly with feta and pine nuts. Drizzle any remaining vinaigrette over salad.
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