Teresa's Recipes
Mediterranean Chop Salad
Indulge in a crisp and vibrant culinary journey to the sun-kissed shores of the Mediterranean, right in your kitchen. This colorful and refreshing chop salad is a delightful medley of fresh vegetables, tangy Kalamata olives, and creamy feta cheese. It all comes together with a homemade, zesty vinaigrette dressing that perfectly enhances the salad's diverse textures and flavors. This salad is not only a feast for your stomach but also a feast for your eyes with its beautiful assortment of colors.
Ingredients
- 1/2 teaspoon or to taste Salt
- 1/4 teaspoon or to taste Black pepper
- 2 cloves, minced Garlic
- 1 tablespoon Dijon mustard
- 2 tablespoons Red wine vinegar
- 1/4 cup Olive oil
- 1/2 cup, pitted and sliced Kalamata olives
- 1/2 cup, crumbled Feta cheese
- 1/2 cup, thinly sliced Red onion
- 1 cup, seeded and chopped Cucumber
- 1 cup, seeded and chopped Yellow bell pepper
- 1 cup, seeded and chopped Red bell pepper
- 4 cups, chopped Romaine lettuce
Dietary Notes
- Servings: 4
- Dish Type: Salad
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Calories: 250
- Fat: 18g
- Carbs: 15g
- Protein: 6g
- Sodium: 600mg
- Sugar: 6g
Instructions
- In a large salad bowl, combine the chopped lettuce, bell peppers, cucumber, and red onion.
- Add the crumbled feta cheese and sliced Kalamata olives to the salad.
- In a separate, smaller bowl, prepare the vinaigrette. Start by whisking together the minced garlic, Dijon mustard, red wine vinegar, salt, and pepper.
- While continuously whisking, slowly drizzle in the olive oil until the dressing is emulsified and all ingredients are well combined.
- Pour the vinaigrette over the salad. Toss gently to ensure every ingredient is coated with the dressing.
- Serve immediately. This salad is best enjoyed fresh to savor the crunch of the vegetables and the tang of the vinaigrette.
Tips
- For a protein-packed variation, add grilled chicken or chickpeas.
- For a vegan alternative, substitute feta cheese with vegan cheese or simply leave it out.
- The salad can be prepared a few hours ahead, but add the dressing only when ready to serve to keep the ingredients fresh and crisp.