Mediterranean Easy

Mediterranean Chopped Salad

Name: Mediterranean Chopped Salad
Prep time: PT25MINUTES
Total time: PT25MINUTES
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 3 tbsp red wine vinegar; 1 clove garlic (minced); 3 tbsp extra-virgin olive oil; to taste salt; to taste pepper; 1 cucumber (peeled, halved lengthwise, seeded, and cut into 1/2-inch pieces); 10 oz grape tomatoes (quartered); 1 can chickpeas (15-ounce, rinsed); 1/2 cup kalamata olives (pitted and chopped); 1/2 small red onion (chopped fine); 1/2 cup fresh parsley (chopped); 6 oz romaine lettuce heart (cut into 1/2-inch pieces); 4 oz feta cheese (crumbled (1 cup))

A crisp, brightly flavored salad with salty feta and chickpeas

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— (0 ratings)

⏱️ 25 minutes Total Time

🍽️ 4 Serves

320 Calories

11g Protein

24g Carbs

21g Fat

Why This Recipe Works

Uniformity is the secret to a great chopped salad; cutting the ingredients to a similar size ensures a balanced mix of textures in every bite. This version is substantial enough for a light lunch thanks to the addition of chickpeas and feta.

Instructions

Toss the cucumber and tomatoes with a pinch of salt in a large bowl and let them sit for about 15 minutes. Drain any accumulated liquid from the bottom of the bowl to ensure the dressing doesn't get watered down.

Whisk the vinegar, garlic, and oil in a small bowl until the mixture is thickened and emulsified. Season the dressing with pepper to taste.

Add the chickpeas, olives, red onion, and parsley to the bowl with the tomatoes and cucumber. Stir gently to distribute the smaller ingredients evenly.

Add the romaine and feta, then pour the dressing over the top. Toss gently until the lettuce is glossy and coated. Serve immediately while the vegetables are still cold and crunchy.