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Mediterranean Chopped Salad

Mediterranean Chopped Salad

If desired, serve with small, toasted pitas
Servings 4 main course servings
Author Craving Something Healthy


  • 4 Tbs extra virgin olive oil
  • 4 Tbs red wine wine gar
  • 1/8 tsp garlic powder
  • 1 pint cherry or grape tomatoes cut in half
  • 1 English seedless cucumber, cut into 4 quarters lengthwise, and then cut each quarter into small, bite sized pieces
  • 2 hearts of romaine lettuce washed and chopped into bite sized pieces
  • 1 -15 oz can chick peas garbanzo beans, rinsed and drained
  • 1/2 cup fresh parsley chopped
  • 1/4 small red onion sliced thin
  • 1/2 cup pitted black kalamata olives
  • 4 oz feta cheese cut into cubes
  • 1/4 cup lightly toasted pine nuts


  • Combine oilve oil, vinegar, and garlic powder in a small bowl and set aside.
  • Combine all other ingredients except for pine nuts in a deep bowl. Toss well.
  • Add olive oil and vinegar dressing and toss to coat.
  • Divide salad onto 4 dinner sized plates.
  • Sprinkle toasted pine nuts over each salad and serve immediately.


Serving: 6g