Mediterranean Chopped Salad
Make this Mediterranean Chopped Salad for a large crowd. It's full of veggies, chickpeas, feta cheese, and olives and tossed in a lemony herb dressing!
Servings 6 servings
- 2 heads romaine lettuce chopped, about 6 cups
- 1 pint grape tomatoes quartered
- 1 cup chopped Persian cucumbers
- 15 ounce can chickpeas drained and rinsed
- ¼ cup red onions finely chopped
- ¼ cup Kalamata olives pitted 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 pepper
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.
Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge. For best results, only toss the salad with the dressing immediately before serving.
Make Ahead Tips: You can make the dressing up to 3 weeks in advance and double or triple the recipe to have it on hand for other salads or even as a marinade.
Substitutes: For best results, follow the recipe as is. However the salad itself is very adaptable so feel free to add or change any of the ingredients
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