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.
My original blog post for this salad can be found here.
You’ll need (makes ~4 salads):
For the salad –
- 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 (I like baby arugula and a spring mix)
For the vinaigrette –
- 3 tbs red wine vinegar
- 1 tbs olive oil
- 1 garlic clove, minced
- salt and pepper
Cut the English cucumber in half, lengthwise. Use a spoon to scrape out the seeds. This will keep your salad from getting watery and soggy as it sits in the fridge. 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.
To make the vinaigrette, whisk together the red wine vinegar, olive oil, garlic, salt and pepper. Taste and adjust the proportions to your liking. I’m a big fan of super vinegary and sour, pucker-inducing flavors, but you do you.
Don’t add the vinaigrette to the salad until you’re ready to eat.
Want to make this salad even more filling? Throw some avocado or baked falafel on top. You can’t go wrong.