Chopped Mediterranean Salad Recipes

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!

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!

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.

Steps:

• In a bowl large enough for tossing salad, add diced chicken breast.
• Chop the romaine and add to salad bowl. Toss in the cucumber, olives and red onion and set aside.
• In a sealable jar or container with a lid, combine red wine vinaigrette, Greek seasoning and crumbled feta cheese. Seal lid and shake vigorously.
• Pour dressing over salad and toss to combine. Divide among chilled salad plates and garnish with extra crumbled feta cheese and sliced tomatoes.

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.

Steps:

• Combine all ingredients in bowl.
• Chill for 30 minutes.
• This needs to be served within an hour of preparing. If you need to have stand longer, keep the cukes separate and add at last minute. This is due to the cukes "sweating" and therefore watering down salad.

Steps:

• Combine cucumber, tomatoes, and 1 teaspoon salt in colander set over bowl and let stand 15 minutes.
• Whisk oil, vinegar, and garlic together in large bowl. Add drained cucumber and tomatoes, chickpeas, olives, onion, and parsley; toss and let stand at room temperature to blend flavors, 5 minutes.
• Add romaine and feta; toss to combine. Season with salt and pepper and serve.

Steps:

• In a large bowl toss together cucumbers, Roma tomatoes, diced sun-dried tomatoes, 2 tablespoons of the sun-dried tomato oil, artichokes, and the red onion and olives; toss to combine.
• In a small bowl whisk together the olive oil with a small amount of red wine vinegar (or to taste) drizzle over the salad.
• Season with salt and lots fresh ground black pepper to taste.
• Chill until ready to serve.
• Just before serving sprinkle the feta cheese on top of the salad, then prinkle a small amount of dried oregano on top of the feta if desired.

Steps:

• Place first 7 ingredients in a large bowl. In a small bowl, whisk together dressing ingredients. Drizzle over salad; toss to combine. Serve immediately.