Mediterranean chopped salad
This is the time of year when I try to maximize all things that remind me of summer - early morning hikes, weekends at the beach, comfy caftans all day long…
At the top of my list, though, is always a fresh vegetable-loaded salad. I love them all year round, but especially so during the summer months.
This mediterranean chopped salad has been on repeat in our house for the last couple of weeks and I have no doubt this will continue until at least Labor Day.
It’s got EVERYTHING… fresh hydrating veggies, tons of crunch, olives and pepperoncinis, herbs and spices, and a ton of flavor - so much that I don’t even bother with dressing because it just doesn’t need it. A bit of lemon juice on top gives it some moisture and brings all the flavors together perfectly.
I truly can’t get enough of it. And I think you’re going to love it, too!
Mediterranean chopped salad
Prep Time: 10 minutes | Yields: 2-4 servings
Ingredients:
1 head of romaine, rinsed and finely chopped
1 persian cucumber, sliced and finely chopped
1 bell pepper, sliced and finely chopped
3 large radishes, sliced and finely chopped
1/4 cup olives, sliced and finely chopped
1/4 cup pepperoncinis, finely chopped
1/2 cup chickpeas
1/4 cup plant-based feta (I use Violife vegan feta)
handful of fresh basil, finely chopped
1 tbsp dried oregano
1 lemon, juiced
salt and pepper to taste
Directions
In a large bowl, combine romaine, cucumbers, bell peppers, radishes, olives, pepperoncinis and chickpeas.
Top salad with basil. oregano, feta, salt and pepper, and lemon juice. Gently mix well and serve.
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