Think 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.
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 pounds tomatoes, sliced crosswise into 1/2-in.-thick slices
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.