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.
Mediterranean Chopped Salad
For the salad
- 1 medium English cucumber
- 1 pint grape or cherry tomatoes halved
- 14 oz. can chick peas drained and rinsed
- ½ cup kalamata olives chopped
- 4 oz. feta cheese crumbled
- 4-5 cups lettuces of choice
For the vinaigrette
- 3 tablespoon red wine vinegar
- 1 tablespoon olive oil
- 1 clove garlic minced
- salt and pepper to taste
To make the salad
- 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.
To make the vinaigrette
- 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.
Disclaimer: Nutritional information is a generated estimate and is not guaranteed to be accurate.
Want to make this salad even more filling? Throw some avocado or baked falafel on top. You can't go wrong.