Mediterranean Chopped Salad Recipe
Easy Mediterranean chopped salad with romaine, chickpeas, tomatoes, cucumbers, feta, olives, and a simple lemon dressing.
Servings: 6 servings
Ingredients
- 2 heads romaine lettuce chopped, about 6 cups
- 1 pint grape tomatoes quartered
- 1 cup Persian cucumbers chopped
- 15 ounce can chickpeas drained and rinsed
- ¼ cup red onions finely chopped
- ¼ cup pitted Kalamata olives sliced
- ¼ cup crumbled feta cheese
- 1 tablespoon parsley chopped
For the dressing
- ¼ cup olive oil
- 3 tablespoons lemon juice
- 2 teaspoons Dijon mustard
- 1 garlic clove pressed
- ½ teaspoon oregano
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Assemble the salad in a large bowl by placing the chopped lettuce first, then arranging lines of the remaining ingredients on top of the chopped lettuce.
- To prepare the dressing, whisk together all the ingredients for the dressing in a small mason jar until emulsified.
- When ready to serve, pour the dressing on top of the salad. Garnish with parsley. Toss if you prefer to keep the salad untossed for best presentation.
Video
Notes
My Top Tip: You can make the dressing up to 1 week in advance and double or triple the recipe to have it on hand for other salads or even as a marinade.
Storage: It's best to store salad that has not been dressed. Store any leftovers in an airtight container. Undressed, the salad will last about 3-4 days in the fridge.
Nutrition
Calories: 226kcal | Carbohydrates: 22g | Protein: 8g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 6mg | Sodium: 493mg | Potassium: 865mg | Fiber: 9g | Sugar: 5g | Vitamin A: 18970IU | Vitamin C: 24mg | Calcium: 146mg | Iron: 3mg
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