Chopped mediterranean: summer salad series
Our summer salad series continues with a chopped Mediterranean-inspired dish loaded with tons of fresh veggies, beans for hearty protein, and a light & tangy dressing. Fresh, crunchy, and full of color.
ingredients
1/2 head of green leaf lettuce (butter lettuce or romaine make fine substitutions)
1 english cucumber, diced
1 bell pepper, diced
8-12oz cherry tomatoes
1/2 red onion, finely diced
8-10 banana peppers, chopped
1/2 cup (or about 10) pitted olives, chopped (I used pitted frescatrano olives, but castelvetrano or kalamata would work too)
(2) 15oz cans of beans, rinsed & drained (I used mix of garbanzo & northern)
7oz feta cheese, crumbled
large handful of fresh flat-leaf parsley, chopped
large sprinkle of fresh dill, chopped
for the dressing
1/4 cup olive oil
juice from 1 large lemon (about 3 tablespoons)
1.5 tablespoons red wine vinegar
1 tablespoon dijon mustard
2 large garlic cloves, minced
pinch of dried oregano
salt & pepper to taste
Looking for extra mix-ins or substitutions? Grains like quinoa & couscous would be lovely, same with grilled chicken or salmon for more protein. Roasted vegetables such as zucchini/summer squash would do well, or the addition of artichoke hearts or sun dried tomatoes could be tastey. Rotating the herbs can change the flavor profile quite a bit too! Consider adding/subbing mint or basil!
directions
The beauty of a chopped salad is the simplicity of assembly! Once all your veggies are chopped, combine in a large bowl. I love to mix the dressing with a milk frother until thoroughly combined, then pour over the salad and toss to coat all ingredients evenly. This recipe tastes best served cold and after sitting in the dressing, so - I recommend prepping this in the afternoon and serving for dinner. Serve with grilled meat (chicken or kabobs would be my go-to), or alongside fresh bread or crackers for a lighter bite. Makes fantastic leftovers, and stores well in the fridge for 3-5 days! Let us know your thoughts if you try!