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.



12 views0 comments

Recent Posts

See All