This Mediterranean Chopped Salad is full of big savory and sour flavors. It’s very filling and will keep you going until dinnertime.
Haaaayyyy! I’m clawing my way back from grant submission-induced online inactivity.
The first recipe I wanted to show you this week is this Mediterranean Chopped Salad, which I’ve been making for a few years now.
Don’t worry, we’ll be back to donuts and cookies soon enough.
They, along with this chopped salad, are all light enough for the warmer weather, but still substantial enough to keep you going until dinner time.
- 1 medium English cucumber
- 1 pint grape or cherry tomatoes, halved
- 1 14 oz. can chick peas, drained and rinsed
- 1/2 cup kalamata olives, chopped
- 4 oz. feta cheese, crumbled
- 4-5 cups lettuces of choice
- 3 tbs red wine vinegar
- 1 tbs olive oil
- 1 clove garlic, minced
- salt and pepper, to taste
Cut the English cucumber in half, lengthwise. Use a spoon to scrape out the seeds. Cut each cucumber half into thirds, and chop into bite-sized pieces.
Add the cucumber to a large bowl along with the halved tomatoes, chick peas, chopped olives, crumbled feta, and greens. Toss everything together.
Whisk together the red wine vinegar, olive oil, garlic, salt and pepper. Taste and adjust the proportions to your liking.
Add the vinaigrette to the salad once you are ready to eat.
Want to make this salad even more filling? Throw some avocado or baked falafel on top. You can’t go wrong.