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
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.