Chopped Mediterranean Salad Recipes

MEDITERRANEAN CHOPPED SALAD

Steps:

• Assemble the salad in a large bowl by placing the chopped lettuce first, then arranging lines of the remaining ingredients on top of the chopped lettuce.
• To prepare the dressing, whisk together all the ingredients for the dressing in a small mason jar until emulsified.
• When ready to serve, pour the dressing on top of the salad. Garnish with parsley. Toss if you prefer to keep the salad untossed for best presentation.

CHOPPED GREEK SALAD

Steps:

• In a large serving bowl, combine the chopped lettuce, tomatoes, cucumber, pepper, onion, parsley, olives and feta. Toss the ingredients together and set aside.
• To prepare the vinaigrette, combine all of the ingredients in a liquid measuring cup and whisk until blended. Taste, and add more vinegar if you'd like a more tangy dressing, or more honey for a more tame dressing.
• If you'll be serving all of the salad at once, go ahead and drizzle enough dressing in to lightly coat the salad and toss to combine. I prefer to store the salad and dressing separately so I can enjoy salad for a few days. Whisk the dressing again before drizzling (if the olive oil solidifies a bit in the refrigerator, don't worry, that's normal-just let it warm up for about 5 minutes at room temperature or microwave for 10 to 20 seconds).

MEDITERRANEAN CHOPPED SALAD RECIPE

Steps:

• In a large bowl, combine all ingredients except feta cheese. Stir gently to combine. Refrigerate for an hour, or until ready to serve.
• At serving time, add crumbled feta cheese and gently stir to combine.

CHICKEN CHOPPED MEDITERRANEAN SALAD WITH FETA VINAIGRETTE

Steps:

• In a bowl large enough for tossing salad, add diced chicken breast.
• Chop the romaine and add to salad bowl. Toss in the cucumber, olives and red onion and set aside.
• In a sealable jar or container with a lid, combine red wine vinaigrette, Greek seasoning and crumbled feta cheese. Seal lid and shake vigorously.
• Pour dressing over salad and toss to combine. Divide among chilled salad plates and garnish with extra crumbled feta cheese and sliced tomatoes.

MEDITERRANEAN CHOPPED SALAD

Steps:

• To make the dressing, in a large bowl whisk together olive oil, red wine vinegar, Dijon mustard, oregano, and salt and pepper to taste (I like ½ teaspoon salt and ¼ teaspoon pepper).
• Add the diced cucumber and the sliced red onion and marinate at least 5 minutes or up to 30 minutes.
• To the bowl with the dressing, add the lettuce, tomatoes, chickpeas, and Kalamata olives. Toss to combine and sprinkle with feta cheese.

MEDITERRANEAN CHOPPED SALAD

Steps:

• To make the vinaigrette: In a small bowl, whisk together the vinegar, orange juice, Dijon mustard, shallot and garlic. Slowly whisk in the oil until the vinaigrette is emulsified. Season with salt and crushed red pepper to taste and then fold in the herbs. Store in an airtight container and refrigerate until ready to serve.
• To make the chopped salad: In a large bowl gently toss together all the ingredients. Season the salad with salt, pepper, dried oregano and crushed red pepper flakes to taste. Dress the salad with the vinaigrette and serve immediately.
• Nutrition Info Per Serving.
• Calories: 606.
• Total Fat: 45 grams.
• Saturated Fat: 13 grams.
• Total Carbohydrate: 36 grams.
• Sugars: 11 grams.
• Protein: 20 grams.
• Sodium: 902 milligrams.
• Cholesterol: 50 milligrams.
• Fiber: 13 gram.

CHOPPED MEDITERRANEAN SALAD RECIPE BY TASTY

Steps:

• Peel the cucumbers. Cut into discs, and then quarter the discs. Place in a large salad bowl.
• Cut tomatoes into quarters, lengthwise, and then rotate and cut into large chunks. Add to the salad bowl.
• Cut the red onion in half, removing the skin, stem, and bottom. Thinly slice and add to the bowl.
• Add the feta cheese, olive oil, red wine vinegar, salt, pepper, lemon juice, and olives to the salad bowl and toss gently.
• Enjoy!

MEDITERRANEAN CHOPPED SALAD

Steps:

• In a small bowl, whisk together oil, vinegar, and mustard; season with salt and pepper. Divide dressing between two small airtight containers. Divide lettuce, roasted peppers, almonds, chickpeas, and bell pepper between two medium airtight containers. Refrigerate, up to overnight. To serve, pour dressing over salad, seal, and shake to combine.