Mediterranean Chopped Salad

As I sit here and watch the snow come down; I think about the summer and all the glorious fresh vegetables that come with it. Someday soon it’ll be summer and the fresh tomatoes will fill my house. Until then, I must find ways to make the icky winter tomatoes taste good. This salad is one of those ways. This recipe is not a throw together kinda salad. There are a few steps that must be done but it’s all worth it in the end. It’s very important to let the tomatoes and cucumbers sit for a good 15-30 minutes with a bit of salt. It helps drain the unnecessary liquid and gives it a great flavor. When I make this again, I will only add half a can of the chickpeas. I felt there were way too many and it sorta drowned out some of the other flavors. My husband on the other hand loved all the chick peas, so it’s up to you on what you want. Make this salad now while it’s bitter cold and snowy. It’ll make you smile knowing that summer is right around the corner. In the meantime, I might have to whip a batch of cinnamon rolls since the kids and I are stuck home.


Mediterranean Chopped Salad:

  • 2 cups cherry tomatoes, stemmed and quartered
  • 1 cucumber (I used English and didn’t peel), peeled, halved lengthwise, seeded, and cut into 1/2 inch pieces
  • Salt and Pepper
  • 3 tbs extra-virgin olive oil
  • 3 tbs red wine vinegar
  • 1 garlic clove, minced
  • 1 (15oz) can chickpeas, rinsed (I’ll use half next time)
  • 1/3 cup kalamata olives, chopped
  • 1/4 cup  minced red onion
  • 1 romaine lettuce heart (about 6oz), cut into 1/2 inch pieces
  • 3/4 cup crumbled feta cheese (about 3oz)
  • 1/2 cup chopped fresh Italian Parsley
  1. Toss the tomatoes, cucumber, and 1/2 tsp salt together in a colander and let drain for 15-30 minutes.
  2. Whisk the oil, vinegar and garlic together in a large bowl until well combined. Add the drained tomatoes and cucumber, chickpeas, olives, and onion and toss to combine. Let sit at room temperature until the flavors blend, about 5 minutes.
  3. Add the lettuce, feta and parsley and toss to combine. Season with salt and pepper to taste and serve.

Source: America’s Test Kitchen Healthy Family Cookbook


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