Chopped Mediterranean Salad Recipe By Tasty

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MEDITERRANEAN CHOPPED SALAD



Mediterranean Chopped Salad image

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!

Provided by Yumna Jawad

Categories     Salads

Time 15m

Number Of Ingredients 15

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
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

Steps:

  • 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.

Nutrition Facts : Calories 226 kcal, Carbohydrate 22 g, Protein 8 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 6 mg, Sodium 493 mg, Fiber 9 g, Sugar 5 g, UnsaturatedFat 10 g, ServingSize 1 serving

MEDITERRANEAN CHOPPED SALAD



Mediterranean Chopped Salad image

Make and share this Mediterranean Chopped Salad recipe from Food.com.

Provided by Natasha Feldman

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 21

1/4 cup red wine vinegar
2 tablespoons freshly squeezed orange juice
1 tablespoon Dijon mustard
1 small shallot, minced
1 garlic clove, minced
1/2 cup extra virgin olive oil
kosher salt, to taste
crushed red pepper flakes, to taste
1 tablespoon chopped mint
1 tablespoon chopped dill
2 tablespoons chopped chives
2 heads romaine lettuce, chopped into 1/2-inch pieces
1/4 cup kalamata olive, pitted and halved
8 ounces feta, cut into 1/4-inch pieces
1/4 teaspoon dried oregano
1/4 red onion, sliced thin and soaked in water
2 Persian cucumbers, cut into 1/4-inch pieces
1/2 cup halved cherry tomatoes
1 (15 ounce) can cannellini beans, drained and rinsed
kosher salt, to taste
ground black pepper, to taste

Steps:

  • To make the vinaigrette: In a small bowl, whisk together the vinegar, orange juice, Dijon mustard, shallot and garlic. Slowly whisk in the oil until the vinaigrette is emulsified. Season with salt and crushed red pepper to taste and then fold in the herbs. Store in an airtight container and refrigerate until ready to serve.
  • To make the chopped salad: In a large bowl gently toss together all the ingredients. Season the salad with salt, pepper, dried oregano and crushed red pepper flakes to taste. Dress the salad with the vinaigrette and serve immediately.
  • Nutrition Info Per Serving.
  • Calories: 606.
  • Total Fat: 45 grams.
  • Saturated Fat: 13 grams.
  • Total Carbohydrate: 36 grams.
  • Sugars: 11 grams.
  • Protein: 20 grams.
  • Sodium: 902 milligrams.
  • Cholesterol: 50 milligrams.
  • Fiber: 13 gram.

Nutrition Facts : Calories 568.8, Fat 42.5, SaturatedFat 13.1, Cholesterol 53.6, Sodium 1120, Carbohydrate 32, Fiber 13.1, Sugar 9.6, Protein 18.7

CHOPPED MEDITERRANEAN SALAD



Chopped Mediterranean Salad image

I fell in love with this salad from one of our local Lebanese shops and had tried for years to find the recipe. I finally found it on another site and would like to share it with you. The blending of juices from fresh garden vegetables makes this salad one of a kind. Simple to prepare it is one of our favorites. My husband even likes it and he's a meat, potato and gravy man!

Provided by Paka1931

Categories     Low Protein

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

2 medium tomatoes, chopped (roma's are best)
1 green bell pepper, seeded and chopped
1/2 asian cucumber, chopped
2 scallions, white and green, chopped
2 tablespoons of fresh mint, chopped
1 tablespoon fresh cilantro, chopped
2 tablespoons fresh parsley, chopped
2 tablespoons lemon juice (fresh is best)
2 tablespoons olive oil
salt and pepper

Steps:

  • Combine the tomatoes, bell pepper, cucumber, scallions, mint, cilantro and parsley in a bowl.
  • Whisk together the olive oil and lemon juice.
  • Pour over salad and toss to blend.
  • Add salt and pepper.
  • All measurements are versatile depending upon individual tastes!

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