Mediterranean Chopped Salad with Feta and Toasted Almonds

You’re in luck if you’re seeking for a recipe for a delectable and healthful Mediterranean chopped salad. Fresh vegetables, feta cheese’s protein, and toasted almonds for a delightful nutty flavor are all included in this meal. It’s also simple to create and appropriate for any occasion.

Why to try this mediterranean Chopped Salad:

Simple to make: To make this salad, you only need to cut the ingredients into a few small pieces.

This salad is perfect for meal preparation or entertaining because it can be made a day or two in advance.

This salad packs a tasty punch thanks to the marriage of salty feta cheese and olives, acidic vinaigrette, and fresh herbs.

Suitable for a crowd:

This salad may easily be doubled or tripled to serve even more people and is big enough to fill a crowd.

Ingredients:

6 cups romaine lettuce chopped

1 pint grape tomatoes quartered

1 cup chopped Persian cucumbers

15 ounces can chickpeas drained and rinsed

1⁄4 cup red onions finely chopped

1⁄4 cup Kalamata olives pitted sliced

1⁄4 cup crumbled feta cheese

1 teaspoon parsley chopped

for the dressing:

1⁄4 cup olive oil

3 tablespoons lemon juice

2 teaspoons Dijon mustard

1 clove garlic

1⁄2 teaspoon oregano

1⁄4 teaspoon salt and pepper

Mediterranean Chopped Salad Substitutions:

If you want to make this Mediterranean Chopped Salad vegan, just leave out the feta and add some salt to taste.

Don’t forget the protein. With chicken, shrimp, or steak, this salad would taste fantastic.

Use various greens. Feel free to use spinach, kale, or other mixed greens in place of romaine lettuce if you prefer.

Boost your vegetable intake. I like to add sliced carrots or bell peppers for additional crunch.

If you don’t have any cucumbers, substitute red or green bell peppers that have been diced.

Chickpeas absent? Instead, try this using white navy beans! Just be sure you properly swirl them in to prevent them from crumbling.

Dressing Ingredients:

Any bottled dressing can be used to simply toss this Mediterranean chopped salad. But because the dressing I use in this recipe comes together so quickly, the extra time it needs to be prepared and whisked is worth it.

Olive oil: Add more olive oil of a good quality for the best flavor.

Squeezing a lemon: This raises the dressing’s acidity. You can also use any vinegar in its place, including balsamic and red wine vinegars.

Dijon mustard: I use mustard to add flavor and aid in the dressing.

Garlic is unquestionably essential in any exceptional dressing.

Use your favorites or what is easily accessible when using spices. To enhance the Mediterranean flavors, I’m using dried oregano. You may also do this.

Use dried or fresh parsley, thyme, or dill.

This salad can be made ahead of time and stored in the fridge in a container that is tightly closed.

Use dried or fresh parsley, thyme, or dill.

This salad can be made ahead of time and stored in the fridge in a container that is tightly closed.

up to three days. Serve your meal with fresh fruit and gluten-free pita bread to complete it. Any leftovers should be kept in an airtight container. The dressing can be prepared up to three weeks in advance.

Instructions:

Collect the plate of mixed greens in a huge bowl by putting the lettuce first, then arranging lines of the excess fixings on top of the cleaved lettuce.

To set up the dressing, whisk together every one of the elements for the dressing in a little container until emulsified.

At the point when prepared to serve, pour the dressing on top of the plate of mixed greens. Embellish with parsley. Prepare assuming that you like to keep the serving of mixed greens untossed for best presentation.

How to store Mediterranean Chopped Salad:

First, store the chopped salad in an airtight container in the refrigerator. This will help to keep the salad fresh and prevent it from absorbing any odors from other foods in the fridge.

It’s also a good idea to store any dressing or toppings separately from the salad itself, especially if you plan to store the salad for more than a day or two. This will help to prevent the salad from becoming soggy or wilted.

When it comes to how long you can store the Mediterranean chopped salad, it’s generally best to eat it within 2-3 days. If you notice any signs of spoilage such as a strange smell, mold growth, or slimy texture, it’s best to throw the salad away.

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