Mediterranean Chopped Salad
Bright, fresh, and bursting with bold Mediterranean flavor, this chopped salad is a perfect balance of crisp veggies, creamy feta, and hearty chickpeas. Cool cucumber, juicy grape tomatoes, and romaine hearts form the crunchy base, while minced red onion and Kalamata olives add a savory bite. A simple dressing of extra virgin olive oil and red wine vinegar—infused subtly with a clove of garlic—ties everything together. Topped with crumbled feta and a twist of fresh black pepper, this vibrant salad is satisfying enough for lunch but light enough to pair with your favorite grilled dishes.
Servings 4 Large Salads
Ingredients
- 1 CUCUMBER peeled, cut in half longwise, seeded and then cut into ½ inch pieces.
- 1 pint GRAPE or CHERRY TOMATOES, cut in quarters
- SALT
- 3 tablespoons Extra Virgin OLIVE OIL
- 3 tablespoons RED WINE VINEGAR
- 1 small clove GARLIC *instead of mincing, I cut an “x” in the clove and tossed it in the bowl
- 1-14- oz can CHICKPEAS drained and rinsed
- 4 KALAMATA OLIVES minced + extra for topping
- ½ small RED ONION minced
- 1 container of Organic Girl Romaine Hearts chopped
- 4 oz. FETA crumbled (about 1 cup)
- Fresh Black Pepper
Instructions
- Combine chopped cucumber and diced tomatoes in a colander set over a large bowl. Sprinkle with 1 teaspoon of salt. Let stand 15 minutes…
- In a large bowl, whisk oil, vinegar and garlic together. Add drained cucumber/tomato mixture. Add chickpeas, olives, onion and parsley. Toss and let stand at room temp for 5 minutes.
- Add chopped Romaine and crumbled Feta. Toss to combine, season with salt and pepper if needed.
Notes
For a subtle garlic flavor, try cutting an X into a whole garlic clove and rubbing it around the inside of the bowl before adding the cucumbers and tomatoes. This technique infuses the salad gently without overpowering it. Prefer a bolder garlic kick? Simply mince the clove and mix it directly into the dressing.