Mediterranean Chopped Salad

Adapted ever-so-slightly from The Curvy Carrot.

A post like this is long overdue.  We had one hell of a summer, and I comfort ate the whole way through.  Between taking my written comps, waiting like 2 months to get the results (seriously frustrating), our wedding, finishing my NRSA, and Maeby’s surgery and associated health issues, I have been eating my feelings a lot.  No harm, no foul, right?  Yeah, except I only have one pair of jeans that I can comfortably sit down in while zipped up.  That’s pretty embarassing, and a definite wake up call.  I’d rather make the effort to eat better and lose a bit of weight than go out and buy new clothes.  I’m too poor to buy new clothes (grad student with a sick puppy, remember?).  

That’s where this recipe comes in.  It’s one of my all time favorite salads.  I have a serious thing for Greek-style salads.  Actually, I have a thing for anything with Kalamata olives and feta cheese.  It has sweet , crunchy, and tangy elements, and is super healthy.  

You’ll need:

1 medium cucumber, peeled, halved lengthwise and cut into medium dice (~1 1/4 cups)
1 pint grape or cherry tomatoes, halved or quartered depending upon size (~1 1/2 cups)
3 tbs extra virgin olive oil
3 tbs red wine vinegar
1 medium garlic clove, minced
1 can chick peas (14 oz.)
1/2 cup kalamata olives, pitted and chopped (Even if the jar says they’re pitted, don’t believe them.  I found 4 pits in the half of a jar that I used.  Tsk tsk…)
1/2 small red onion, minced (~1/4 cup)
1/2 cup fresh parsley, chopped
~3 cups of your favorite lettuce (baby spinach and arugula is very tasty!)
4 oz. feta cheese, crumbled (~1 cup)
black pepper

Combine the tomatoes, cucumber, and 1 tsp of salt in a colander/strainer and set over a bowl. Let it stand for 15 minutes or so.  Make sure not to skip this step.  I did because I was in a hurry the morning I made the salad.  The flavor wasn’t affected, but everything got quite soggy.

Whisk the olive oil, red wine vinegar, and garlic together in a large bowl.  Add the drained cucumber, tomatoes, chickpeas, olives, onion, and parsley.  Toss it all up and let it sit for a few minutes.

Add the lettuce and feta.  Toss to combine.  Season with a little salt and pepper and serve!

Sorry it’s not the greatest photo.  I was in a hurry to leave for class the morning I made it.  But trust me, it is a really, really good salad!

It’s supposed to serve 4-6, but I usually manage to eat it in about 3 servings.  It’s that good!  If you’re looking for a little something on the lighter side, but that won’t leave your stomach rumbling a couple of hours later, this could be for you.  It would probably be good with some grilled chicken or shrimp, or even some tuna, too.  Enjoy!!  


One thought on “Mediterranean Chopped Salad

  1. Pingback: Mediterranean Chopped Salad – Updated! | A Nerd Cooks

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