Chopped Mediterranean Salad Recipes

MEDITERRANEAN CHOPPED SALAD

Mediterranean Chopped Salad image

Make and share this Mediterranean Chopped Salad recipe from Food.com.

Provided by Natasha Feldman

Categories < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 21

Ingredients

1/4 cup red wine vinegar
2 tablespoons freshly squeezed orange juice
1 tablespoon Dijon mustard
1 small shallot, minced
1 garlic clove, minced
1/2 cup extra virgin olive oil
kosher salt, to taste
crushed red pepper flakes, to taste
1 tablespoon chopped mint
1 tablespoon chopped dill
2 tablespoons chopped chives
2 heads romaine lettuce, chopped into 1/2-inch pieces
1/4 cup kalamata olive, pitted and halved
8 ounces feta, cut into 1/4-inch pieces
1/4 teaspoon dried oregano
1/4 red onion, sliced thin and soaked in water
2 Persian cucumbers, cut into 1/4-inch pieces
1/2 cup halved cherry tomatoes
1 (15 ounce) can cannellini beans, drained and rinsed
kosher salt, to taste
ground black pepper, to taste

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.

Nutrition Facts : Calories 568.8, Fat 42.5, SaturatedFat 13.1, Cholesterol 53.6, Sodium 1120, Carbohydrate 32, Fiber 13.1, Sugar 9.6, Protein 18.7

MEDITERRANEAN CHOPPED SALAD

Mediterranean Chopped Salad image

Make this Mediterranean Chopped Salad for a large crowd. It's full of veggies, chickpeas, feta cheese, and olives and tossed in a lemony herb dressing!

Provided by Yumna Jawad

Categories Salads

Time 15m

Number Of Ingredients 15

Ingredients

2 heads romaine lettuce (chopped, about 6 cups)
1 pint grape tomatoes (quartered)
1 cup chopped Persian cucumbers
15 ounce can chickpeas (drained and rinsed)
¼ cup red onions (finely chopped)
¼ cup Kalamata olives pitted (sliced)
¼ cup crumbled feta cheese
1 tablespoon parsley chopped
¼ cup olive oil
3 tablespoons lemon juice
2 teaspoons Dijon mustard
1 garlic clove ( pressed)
½ teaspoon oregano
¼ teaspoon salt
¼ teaspoon pepper

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.

Nutrition Facts : Calories 226 kcal, Carbohydrate 22 g, Protein 8 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 6 mg, Sodium 493 mg, Fiber 9 g, Sugar 5 g, UnsaturatedFat 10 g, ServingSize 1 serving

CHOPPED MEDITERRANEAN SALAD RECIPE BY TASTY

Chopped Mediterranean Salad Recipe by Tasty image

Here's what you need: cucumbers, tomatoes, red onion, feta cheese, olive oil, red wine vinegar, salt, black pepper, lemon juice, kalamata olive

Provided by Claire Nolan

Categories Sides

Time 30m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 cucumbers
4 tomatoes
1 red onion
½ cup feta cheese
2 tablespoons olive oil
2 tablespoons red wine vinegar
salt, to taste
black pepper, to taste
1 tablespoon lemon juice
1 cup kalamata olive

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!

Nutrition Facts : Calories 288 calories, Carbohydrate 20 grams, Fat 20 grams, Fiber 4 grams, Protein 9 grams, Sugar 10 grams

SCOOPABLE MEDITERRANEAN CHOPPED SALAD

Scoopable Mediterranean Chopped Salad image

Why eat your salad with a fork when you can scoop it up with pita chips? That's the whole idea behind this crunchy salad that's full of colorful chopped summer vegetables and dressed with creamy tahini dressing.

Provided by Food Network Kitchen

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 16

Ingredients

12 ounces radishes, chopped (about 2 bunches)
2 cups cooked fresh or frozen corn kernels (from about 4 ears corn)
3 tablespoons finely chopped fresh parsley
4 mini cucumbers, ends trimmed, chopped (2 cups)
3 scallions, white and green parts, chopped (1/2 cup)
2 medium tomatoes, seeded and chopped (about 1 pound)
1/2 red onion, chopped (1/2 cup)
1/4 cup fresh lemon juice
1 teaspoon honey
1 clove garlic, grated
1/2 cup well-stirred tahini
1/4 cup cold water
1/4 teaspoon ground cumin
Pinch cayenne pepper
Kosher salt and freshly ground black pepper
Pita chips, for scooping

Steps:

For the salad base: Add the radishes, corn, parsley, cucumbers, scallions, tomatoes and red onion to a large bowl.
For the dressing: Whisk together the lemon juice, honey and garlic in a medium bowl. Gradually whisk in the tahini. Whisk in the water a little at a time until the sauce is smooth, creamy and the consistency of slightly whipped cream. Whisk in the cumin, cayenne and 1/4 teaspoon salt. Taste and add more salt if desired.
For serving: Pour the dressing over the salad and toss with tongs to combine thoroughly; season with salt and pepper. Serve pita chips alongside it for scooping.

CHOPPED MEDITERRANEAN SALAD

Chopped Mediterranean Salad image

I fell in love with this salad from one of our local Lebanese shops and had tried for years to find the recipe. I finally found it on another site and would like to share it with you. The blending of juices from fresh garden vegetables makes this salad one of a kind. Simple to prepare it is one of our favorites. My husband even likes it and he's a meat, potato and gravy man!

Provided by Paka1931

Categories Low Protein

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 medium tomatoes, chopped (roma's are best)
1 green bell pepper, seeded and chopped
1/2 asian cucumber, chopped
2 scallions, white and green, chopped
2 tablespoons of fresh mint, chopped
1 tablespoon fresh cilantro, chopped
2 tablespoons fresh parsley, chopped
2 tablespoons lemon juice (fresh is best)
2 tablespoons olive oil
salt and pepper

Steps:

Combine the tomatoes, bell pepper, cucumber, scallions, mint, cilantro and parsley in a bowl.
Whisk together the olive oil and lemon juice.
Pour over salad and toss to blend.
Add salt and pepper.
All measurements are versatile depending upon individual tastes!

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