Description
This Mediterranean Chopped Salad is a vibrant and refreshing dish that brings together a mix of crisp vegetables, chickpeas, tangy feta, and a zesty lemon-Dijon dressing. Perfect for a light lunch or as a colorful side dish.
Ingredients
Units
Scale
Lettuce:
- 2 heads romaine lettuce, chopped (about 6 cups)
Vegetables:
- 1 pint grape tomatoes, quartered
- 1 cup Persian cucumbers, chopped
- 1/4 cup red onions, finely chopped
Additional Ingredients:
- 15-ounce can chickpeas, drained and rinsed
- 1/4 cup pitted Kalamata olives, sliced
- 1/4 cup crumbled feta cheese
- 1 tablespoon parsley, chopped
Dressing:
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 2 teaspoons Dijon mustard
- 1 garlic clove, pressed
- 1/2 teaspoon oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Assemble the Salad: In a large bowl, layer the chopped lettuce followed by rows of the remaining ingredients.
- Prepare the Dressing: Combine all dressing ingredients in a jar and shake well to emulsify.
- Serve: Just before serving, drizzle the dressing over the salad, garnish with parsley, and toss if desired.
Notes
- Storage: Store any leftover salad in an airtight container in the refrigerator for 3-4 days. Dress the salad just before serving for the best freshness.
- Make Ahead Tips: The dressing can be made up to 3 weeks ahead. Scale up the recipe for future use as a marinade or other salads.
- Substitutes: While sticking to the original recipe is recommended, feel free to customize the salad with your favorite ingredients.
Nutrition
- Serving Size: 1 serving
- Calories: 240 kcal
- Sugar: 5g
- Sodium: 460mg
- Fat: 15g
- Saturated Fat: 3.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 8mg
