Mediterranean Chopped Salad: A Fresh and Colorful Side Dish
By Isabella Quinn
Servings
4
This Mediterranean Chopped Salad recipe includes cucumbers, tomatoes, bell peppers, and other vegetables. This dish is suitable for summer outdoor events like picnics. Other additions to this recipe, including Kalamata olives and feta cheese, enhance the flavor. Ingredients in this recipe are typically in season. This dish can be served as a side or a light lunch. This recipe can be prepared in 15 minutes. You can make a home-cooked meal quickly and easily.
Ingredients
- •2 cup cucumber (diced)
- •2 cup tomato (diced)
- •1 cup bell pepper (diced)
- •½ cup red onion (diced)
- •½ cup Kalamata olives (pitted)
- •½ cup feta cheese (crumbled)
- •¼ cup fresh parsley (chopped)
- •1 clove garlic (minced)
- •3 tablespoons extra-virgin olive oil
- •1 tablespoon red wine vinegar
- •1 teaspoon dried oregano
- •salt (to taste)
- •black pepper (to taste)
Instructions
- 1
Wash and dice the cucumber, tomato, bell pepper, and red onion into uniform pieces.
- 2
Place all the diced veggies in a large mixing bowl.
- 3
Incorporate the Kalamata olives, feta cheese, parsley, and minced garlic into the bowl with your veggies.
- 4
Stir gently with a wooden spoon to combine, being careful not to break the feta.
- 5
In a separate bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and black pepper.
- 6
Pour the dressing over the salad ingredients and gently toss to coat.
- 7
Cover the salad and refrigerate for 30 minutes to allow the flavors to meld.
- 8
Before serving, give the salad a final toss and adjust seasoning if needed.
Reviews
Pin this recipe
Tap an image to save it to Pinterest.
