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Mediterranean Chopped Salad

There’s no time like the spring to work more fresh vegetables into your diet. This Mediterranean-inspired veggie salad is a great place to start. The hardest part is prepping the vegetables, but after that, you just throw it all in a bowl and call it done.

This salad would be especially delicious in the spring or summertime when the produce is in-season. Pair it with grilled chicken or shrimp, crab cakes or steak. Or, if you’re looking for a lighter lunch, make some orzo and mix it with the veggies.

Mediterranean Chopped Salad

  • 2 English cucumbers, diced

  • 1 orange bell pepper, diced

  • 2 Roma tomatoes, chopped (or 2 cups of cherry tomatoes, halved)

  • ½ medium red onion, finely diced

  • 7 ounces artichoke hearts, chopped

  • ½ cup kalamata olives

  • ½ teaspoon each of oregano, basil, rosemary and thyme

  • ¼ cup extra virgin olive oil

  • 1 cup feta crumbles

  1. Combine all ingredients in a mixing bowl. Once well combined, refrigerate for at least two hours or overnight. The longer it sits, the better it gets! Add salt to taste just before serving.

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