Mediterranean Chopped Salad
This recipe has all our favorite Greek flavors in one salad: cucumbers, Kalamata olives, and chickpeas, to name a few. Pair it with some grilled chicken for more protein.
Prep time: 20 minutes
Makes 4 servings
½ cup olive oil
¼ cup red wine vinegar
1 clove garlic minced
1 tsp. dried oregano
Salt and freshly ground black pepper
4 cups chopped lettuce
2 cups grape tomatoes, halved lengthwise
2 Persian cucumbers, halved lengthwise and chopped (see note)
1 (15 ounce) can chickpeas, drained and rinsed
¼ cup pitted Kalamata olives, halved lengthwise
¼ cup red onion, finely chopped
4 ounces feta cheese, cubed
1. In a small bowl, whisk together olive oil, vinegar, garlic, oregano, and 1/2 teaspoon salt.
2. In a large bowl, combine lettuce, tomatoes, cucumbers, chickpeas, olives, red onion, and feta cheese. Drizzle with vinaigrette and toss to combine. Season to taste with salt and pepper.
Note: You can substitute with a regular cucumber, but peel and halve lengthwise, and remove seeds before chopping.
Nutrition Facts (per serving): Calories: 504; Carbohydrates: 32; Fat: 37 grams; Protein: 13 grams; Sodium: 586 mg; Fiber: 9 grams
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Reference: “Mediterranean Chopped Salad.” Culinary Hill, 2016. Web. 23 Apr. 2019. <https://www.culinaryhill.com/mediterranean-chopped-salad>