The Ultimate Mediterranean Chopped Salad
A tasty colorful salad that's easy to make with pantry staples and a few fresh ingredients.
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Servings: 4
Calories: 370kcal
Ingredients
- 3 Tbs extra virgin olive oil
- 2 Tbs balsamic vinegar
- 1/2 teaspoon dijon mustard
- 1/8 tsp garlic powder
- 1/8 teaspoon ground black pepper pinch
- 3 cups chopped romaine lettuce from 1 small head
- 1 1/2 cups chopped radicchio about half a small head
- 2 cups chopped cucumber
- 15 oz can chickpeas garbanzo beans, rinsed and drained
- 1/2 cup chopped roasted red peppers
- 1/2 cup chopped sundried tomatoes
- 1/2 cup chopped pepperoncini mild or hot
- 1/4 cup minced red onion
- 1/4 cup pitted black or green olives
- 5 ounces tuna optional if vegetarian
- 2 oz feta cheese cubed or crumbled 1/8
- 2 tablespoons roasted sunflower seeds
- 3 tablespoons fresh minced herbs
Instructions
- Combine the oilve oil, vinegar, mustard, garlic powder, and pepper in a small jar with a lid. Shake well to combine and set aside. NOTE: I don't add salt because the feta and jarred vegetables are salty.
- In a large bowl, combine the lettuce, radicchio, cucumber, chickpeas, roasted red peppers, sundried tomatoes, pepperoncini, onion, olives, and tuna Toss well.
- Add olive oil and vinegar dressing and toss to coat.
- Add the feta, sunflower seeds, and fresh herbs. Toss lightly again.
- Divide the salad into 4 large bowls and serve immediately.
Notes
If you plan to reserve part of this salad for the next day, don't add dressing to the portion you'll save. Store for up to one day in a covered container.
Since the olives, feta, and some of the other jarred vegetables are salty, don't add salt to your dressing!
Nutrition
Serving: 6g | Calories: 370kcal | Carbohydrates: 32g | Protein: 19g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 25mg | Sodium: 976mg | Potassium: 1029mg | Fiber: 9g | Sugar: 9g | Vitamin A: 3602IU | Vitamin C: 32mg | Calcium: 177mg | Iron: 4mg
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