This Mediterranean Chopped Salad is not only insanely delicious, it's picture perfect for serving company. Start with a bed of chopped greens and add all the Greek flavors, including fresh veggies, olives, chickpeas, and crumbled feta cheese!
Keyword Mediterranean Chopped Salad
Prep Time 30minutes
Total Time 30minutes
Servings 6large servings
Author Sue Ringsdorf
For the chopped salad:
12-16cupsromaine lettuce- chopped
1/2cupred onion- thinly sliced
1 1/2cupcherry tomatoes- halved
1 1/2cupcucumbers- chopped
15oz.chickpeas- rinsed and drained
1/2cupbanana peppers- sliced
1cupolives (any kind)- chopped
1 1/2cupcrumbled feta cheese
For the dressing:
1Tablespoonlemon juice- freshly squeezed
2Tablespoonsred wine vinegar
kosher salt and freshly ground black pepper- to taste
Make the dressing. In a mason jar, combine the olive oil, fresh lemon juice, red wine vinegar, dijon mustard, honey, oregano, salt, and pepper. Shake vigorously to mix.
Chop veggies. Clean and chop the lettuce, tomatoes and cucumbers. Thinly slice the red onion.
Drain canned goods. Drain the liquids off the olives, and banana peppers. Rinse and drain the chickpeas.
Assemble salad. Spread the lettuce out on a large tray. Top with the remaining toppings, including the feta cheese.
Add dressing. If serving a larger group, add the dressing to the large salad. If serving a smaller group (and plan to have leftovers), then add the dressing to individual salads.
Store leftover salad and dressing in the refrigerator for a couple of days. Best to eat it before the salad wilts!
This will stay fresh for a couple of days. Adding toppings to salads can add wetness to them, causing them to get a bit soggy. Always wait to add dressings if you are meal prepping salads.