Mediterranean Chopped Salad
This Mediterranean Chopped Salad is a vibrant mix of fresh veggies, chickpeas, feta cheese, and olives, all tossed in a lemony herb dressing.
Equipment
- Vegetable Chopper
- Knife Block Set
- cutting board
- Mixing Bowl Set
- Balloon Whisk
Ingredients
Vegetables
- 2 heads romaine lettuce chopped, about 6 cups
- 1 pint grape tomatoes quartered
- 1 cup Persian cucumbers chopped
- 15 ounce chickpeas drained and rinsed
- ¼ cup red onions finely chopped
- ¼ cup pitted Kalamata olives sliced
- ¼ cup crumbled feta cheese
- 1 tablespoon parsley chopped
Dressing
- ¼ cup olive oil
- 3 tablespoons lemon juice
- 2 teaspoons Dijon mustard
- 1 clove garlic pressed
- ½ teaspoon oregano
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
Preparation
- Assemble the salad in a large bowl by placing the chopped lettuce first, then arranging lines of the remaining ingredients on top of the chopped lettuce.
- To prepare the dressing, whisk together all the ingredients for the dressing in a small mason jar until emulsified.
- When ready to serve, pour the dressing on top of the salad. Garnish with parsley. Toss if you prefer to keep the salad untossed for best presentation.
Notes
Store any leftovers in an airtight container. They will last about 3-4 days in the fridge. For best results, only toss the salad with the dressing immediately before serving. You can make the dressing up to 3 weeks in advance and double or triple the recipe to have it on hand for other salads or even as a marinade. For best results, follow the recipe as is. However the salad itself is very adaptable so feel free to add or change any of the ingredients.
Nutrition
Serving: 1saladCalories: 226kcalCarbohydrates: 22gProtein: 8gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 6mgSodium: 493mgPotassium: 865mgFiber: 9gSugar: 5gVitamin A: 18970IUVitamin C: 24mgCalcium: 146mgIron: 3mg
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