Description
This Bright & Fresh Mediterranean Chopped Salad is a vibrant, easy-to-make dish perfect for meal prep or a refreshing side. Featuring crisp romaine lettuce, juicy grape tomatoes, crisp Persian cucumbers, protein-packed chickpeas, tangy Kalamata olives, and creamy feta cheese, all brought together with a zesty lemon-Dijon dressing, this salad offers a delightful combination of textures and Mediterranean flavors.
Ingredients
Scale
Salad Ingredients
- 1 head romaine lettuce
- 1 cup grape tomatoes
- 2 Persian cucumbers
- 1 can chickpeas (15 oz, drained and rinsed)
- 1/2 red onion
- 1/2 cup Kalamata olives
- 1 cup feta cheese, crumbled
- 1/4 cup parsley, chopped
Dressing
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 garlic clove, pressed
- 1 teaspoon oregano
- Salt, to taste
- Black pepper, to taste
Instructions
- Prep Vegetables: Chop the romaine lettuce into bite-sized pieces. Quarter the grape tomatoes. Chop the Persian cucumbers into evenly sized pieces. Finely chop the red onions. Slice the Kalamata olives. Keeping the sizes uniform provides an even texture and pleasant eating experience.
- Assemble Salad Base: In a large serving bowl, create a base by spreading the chopped romaine lettuce evenly. This leafy foundation keeps the salad light and crisp.
- Arrange Remaining Ingredients: Neatly layer the grape tomatoes, cucumbers, chickpeas, red onions, Kalamata olives, and crumbled feta cheese over the lettuce. Arrange them in lines or sections to create an attractive rainbow-like presentation that is visually appealing.
- Make Dressing: In a small bowl or mason jar, whisk together the olive oil, lemon juice, Dijon mustard, pressed garlic, oregano, salt, and black pepper until the mixture is fully emulsified. This fresh dressing adds a burst of flavor and ties the ingredients together beautifully.
- Serve: Just before serving, drizzle the dressing evenly over the salad. Garnish with chopped parsley for a fresh pop of color and flavor. Toss gently if desired, or leave undressed to highlight the vibrant colors of the salad ingredients.
Notes
- For best flavor, prepare the dressing fresh before serving to preserve its bright acidity and aroma.
- This salad can be meal-prepped by assembling the vegetables in airtight containers and adding dressing just before eating.
- Make sure to drain and rinse the chickpeas well to avoid excess liquid making the salad soggy.
- If preferred, substitute Kalamata olives with green olives for a milder taste.
- Leftover salad is best stored without dressing to keep ingredients crisp and fresh.
