How to make Mediterranean Chopped Salad(3- steps recipe)

Spread the love

This Mediterranean Chopped Salad is good for a group! It’s not just enormous enough to take care of 6-8 individuals, yet it contains awesome ingredients in the flavor they pack! I make my Mediterranean Chopped Salad with straightforward vegetables like tomatoes, cucumbers, and onions blended in with chickpeas, feta cheddar, and olives and prepare everything in a herby, lemony vinaigrette!

Enough talking,let’s get into this recipe,Don’t forget to follow instructions below.

This Mediterranean chopped salad recipe is the perfect make-ahead solution for a healthy and nourishing lunch or dinner. Choose sweet, ripe tomatoes and bell peppers, plus a generous dose of chopped fresh oregano to make a simple yet flavorful dish.

Mediterranean Chopped Salad Ingredients:

  • Tomatoes: Small juicy kinds are best, so I gravitate towards grape or cherry tomatoes and cut them in half lengthwise.
  • Persian cucumbers: These are my favorite cucumbers that I essentially always have in my fridge and use in my recipes. They are small, sweet, and pretty much seedless. They’re also known as the burpless cucumber because they don’t have any stomach upset issues that might be typical of other cucumbers. The skin is so thin that it’s easier to eat and doesn’t require peeling.
  • Chickpeas: Canned, rinsed, and drained chickpeas work well here. Chickpeas are a great plant-based protein, so it actually rounds out this salad to make it a complete meal. If you’re not a fan of chickpeas, white beans work well in this salad as well.
  • Kalamata olives: They give a briny salty flavor to the salad. You can also add jarred artichokes or pepperoncini for a similar effect.
  • Red onions: Chop these up the smallest compared to the other ingredients, so they blend more easily into the salad and don’t give anyone a big surprise in the mouth when they bite into a large one.
  • Feta: Because it’s Mediterranean!

Why to try this mediterranean Chopped Salad :

  • Easy to make:This salad only requires a few simple chopping steps, and then you’re done!
  • Can be made ahead of time: you can make this salad a day or two in advance, which makes it perfect for meal prep or entertaining!
  • Packs a flavor punch:The combination of fresh herbs, salty feta cheese and olives, and tangy vinaigrette makes this salad irresistible!
  • Perfect for a crowd: This salad is large enough to feed a crowd and can easily be doubled or tripled for even more people!

How to make Mediterranean Chopped Salad(3- steps recipe)

  • Collect the plate of mixed greens in a huge bowl by putting the lettuce first, then arranging lines of the excess fixings on top of the cleaved lettuce.
  • To set up the dressing, whisk together every one of the elements for the dressing in a little container until emulsified.
  • At the point when prepared to serve, pour the dressing on top of the plate of mixed greens. Embellish with parsley. Prepare assuming that you like to keep the serving of mixed greens untossed for best presentation.

Mediterranean Chopped Salad Substitutions:

If you want to keep this Mediterranean Chopped Salad recipe vegan, feel free to skip the feta and just add a pinch of salt to taste.
If you don’t have cucumbers, try chopped red or green bell peppers instead.
No chickpeas? Try this with white navy beans instead! Just be sure to stir them in carefully so they don’t break apart.

Mediterranean Chopped Salad

Dressing Ingredients:

You can absolutely just toss this Mediterranean chopped salad with any store-bought dressing. But the dressing I’m using in this recipe is so quick to make, that it’s worth taking a few minutes to prep it and whisk it together.

Olive oil: Use a decent quality additional olive oil for the best character.
Lemon squeeze: This adds acidity have ony to the dressing. You can likewise substitute any sort of vinegar, similar to red wine vinegar or balsamic vinegar.
Dijon mustard: I use mustard to add flavor and to assist with the dressing.
Garlic: An unquestionable necessity in any great dressing!
Spices: Go with what you like or what you have available. To upgrade the Mediterranean flavors, I am utilizing dried oregano. You can likewise utilize new or dried dill, thyme, or parsley.

This salad is perfect for a make-ahead meal and can be stored in a well-sealed container in the refrigerator for up to 3 days. To round out your meal, serve with fresh fruit and gluten-free pita bread.

 Store any leftovers in an airtight container.You can make the dressing up to 3 weeks in advance.

looking for a side dish to this summer salad? check this recipe,it’s a perfect match!

any questions concerning our recipes? don’t hesitate to contact us.

Looking for more delicious inspiration? let me know your feedback in comments,I’d like to hear from you!

Follow Healthycookingtour on pinterest,twitter,instagram and tumblr.

Print Friendly, PDF & Email
Difficulty: Beginner Prep Time 15 min Total Time 15 mins Calories: 226 Best Season: Summer

Ingredients

for the dressing:

Instructions

Video
Off On

  1. Collect the plate of mixed greens in a huge bowl by putting the lettuce first, then arranging lines of the excess fixings on top of the cleaved lettuce.


  2. To set up the dressing, whisk together every one of the elements for the dressing in a little container until emulsified.

  3. At the point when prepared to serve, pour the dressing on top of the plate of mixed greens. Embellish with parsley. Prepare assuming that you like to keep the serving of mixed greens untossed for best presentation.

Nutrition Facts

Amount Per Serving
Calories 226
% Daily Value *
Total Fat 13g20%
Saturated Fat 2g10%
Cholesterol 6mg2%
Sodium 493mg21%
Potassium 865mg25%
Total Carbohydrate 22g8%
Dietary Fiber 9g36%
Sugars 5g
Protein 8g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Notes

 Store any leftovers in an airtight container.You can make the dressing up to 3 weeks in advance.

Leave a Reply

Your email address will not be published. Required fields are marked *