Chopped Mediterranean Salad Recipes

MEDITERRANEAN CHOPPED SALAD

Steps:

• To make the dressing, in a large bowl whisk together olive oil, red wine vinegar, Dijon mustard, oregano, and salt and pepper to taste (I like ½ teaspoon salt and ¼ teaspoon pepper).
• Add the diced cucumber and the sliced red onion and marinate at least 5 minutes or up to 30 minutes.
• To the bowl with the dressing, add the lettuce, tomatoes, chickpeas, and Kalamata olives. Toss to combine and sprinkle with feta cheese.

MEDITERRANEAN CHOPPED SALAD

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.

MEDITERRANEAN CHOPPED SALAD

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.

SCOOPABLE MEDITERRANEAN CHOPPED SALAD

Steps:

• For the salad base: Add the radishes, corn, parsley, cucumbers, scallions, tomatoes and red onion to a large bowl.
• For the dressing: Whisk together the lemon juice, honey and garlic in a medium bowl. Gradually whisk in the tahini. Whisk in the water a little at a time until the sauce is smooth, creamy and the consistency of slightly whipped cream. Whisk in the cumin, cayenne and 1/4 teaspoon salt. Taste and add more salt if desired.
• For serving: Pour the dressing over the salad and toss with tongs to combine thoroughly; season with salt and pepper. Serve pita chips alongside it for scooping.

MEDITERRANEAN CHOPPED SALAD

Steps:

• Combine all ingredients in bowl.
• Chill for 30 minutes.
• This needs to be served within an hour of preparing. If you need to have stand longer, keep the cukes separate and add at last minute. This is due to the cukes "sweating" and therefore watering down salad.

CHOPPED MEDITERRANEAN SALAD

Steps:

• Preheat oven to 350 degrees. Place pita on a baking sheet, and bake until crisp, about 10 minutes. Cool; store in an airtight container at room temperature.
• Meanwhile, in an airtight container, combine romaine, chickpeas, cucumber, scallion, tomatoes, and feta. Cover, and refrigerate up to overnight.
• Make dressing: In a small bowl, whisk together lemon juice and oil; season with salt and pepper. Transfer to an airtight container, and refrigerate. To serve, toss romaine mixture with dressing; top with pita chips.

MEDITERRANEAN CHOPPED SALAD

Steps:

• In a small bowl, whisk together oil, vinegar, and mustard; season with salt and pepper. Divide dressing between two small airtight containers. Divide lettuce, roasted peppers, almonds, chickpeas, and bell pepper between two medium airtight containers. Refrigerate, up to overnight. To serve, pour dressing over salad, seal, and shake to combine.

CHOPPED MEDITERRANEAN SALAD

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!

CHOPPED MEDITERRANEAN SALAD RECIPE BY TASTY

Steps:

• Peel the cucumbers. Cut into discs, and then quarter the discs. Place in a large salad bowl.
• Cut tomatoes into quarters, lengthwise, and then rotate and cut into large chunks. Add to the salad bowl.
• Cut the red onion in half, removing the skin, stem, and bottom. Thinly slice and add to the bowl.
• Add the feta cheese, olive oil, red wine vinegar, salt, pepper, lemon juice, and olives to the salad bowl and toss gently.
• Enjoy!