CHOPPED MEDITERRANEAN SALAD RECIPE BY TASTY
Here's what you need: cucumbers, tomatoes, red onion, feta cheese, olive oil, red wine vinegar, salt, black pepper, lemon juice, kalamata olive
Provided by Claire Nolan
Categories Sides
Time 30m
Yield 4 servings
Number Of Ingredients 10
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!
Nutrition Facts : Calories 288 calories, Carbohydrate 20 grams, Fat 20 grams, Fiber 4 grams, Protein 9 grams, Sugar 10 grams
CHICKEN CHOPPED MEDITERRANEAN SALAD WITH FETA VINAIGRETTE
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.
MEDITERRANEAN CHOPPED SALAD
Make and share this Mediterranean Chopped Salad recipe from Food.com.
Provided by Natasha Feldman
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 21
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.
Nutrition Facts : Calories 568.8, Fat 42.5, SaturatedFat 13.1, Cholesterol 53.6, Sodium 1120, Carbohydrate 32, Fiber 13.1, Sugar 9.6, Protein 18.7
GRILLED TUNA WITH MEDITERRANEAN CHOPPED SALAD
In a dish inspired by salade Nicoise, grilledyellowfin tunasteaks are accompanied by a chopped salad of green beans, tomatoes, and black olives.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 12
Steps:
- Cover potatoes with cold water in a medium saucepan; add salt. Bring to a boil; cook until potatoes are tender, 10 to 12 minutes. Drain, and rinse under cold running water. Cut potatoes into 1/4-inch-thick slices; transfer to a large bowl.
- Prepare an ice-water bath; set aside. Bring a medium saucepan of water to a boil. Add haricots verts; cook until almost tender, 4 to 5 minutes. Plunge haricots verts into ice-water bath; let cool completely. Drain, and cut haricots verts in half. Add to bowl with potatoes. Add tomatoes, anchovies, olives, basil, oil, and lemon juice; season with salt and pepper. Toss to combine, and set aside.
- Preheat grill to high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 2 seconds). Season tuna with salt and pepper. Grill tuna, turning once, 3 minutes per side for rare. Transfer to a cutting board; slice tuna against the grain. Grill bread, turning once, until slightly charred. Serve tuna with salad and bread.
KITTENCAL'S MEDITERRANEAN-STYLE TAVERNA CHOPPED GREEK SALAD
In Greece there are many recipes for this salad, if you love Mediterranean-style full-flavored salads then this is one I think you will really enjoy! You can omit the oil and red wine vinegar and just use the oil from the sun-dried tomatoes, but I like to add it in for extra flavor, use as much artichokes as you like, adjust all ingredients to taste, the oil-packed sun-dried tomatoes are what *makes* this salad so do not omit, also see my recipe#66596
Provided by Kittencalrecipezazz
Categories Vegetable
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 202.8, Fat 15.9, SaturatedFat 6.7, Cholesterol 33.4, Sodium 603.5, Carbohydrate 10.3, Fiber 2.1, Sugar 4.5, Protein 6.9
MEDITERRANEAN CHOPPED SALAD
Pack this zesty salad for lunch -- the chickpeas and almonds will keep you full all afternoon.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 9
Steps:
- In a small bowl, whisk together oil, vinegar, and mustard; season with salt and pepper. Divide dressing between two small airtight containers. Divide lettuce, roasted peppers, almonds, chickpeas, and bell pepper between two medium airtight containers. Refrigerate, up to overnight. To serve, pour dressing over salad, seal, and shake to combine.
Nutrition Facts : Calories 542 g, Fat 35 g, Fiber 16 g, Protein 19 g
MEDITERRANEAN CHOPPED SALAD WITH SHRIMP AND CHICKPEAS
This is a wonderful salad that will become one of your favorites! I like to make a meal out of it. This doesn't call for tomatoes, but you could put them in if you wish, and you can use red onion rather than the sweet onion. I like to use lemon juice with the olive oil occasionally. This is a very refreshing salad, great for before meals, or a quick lunch.
Provided by FLUFFSTER
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, add the lettuce, shrimp, cucumber, chickpeas, onion, Feta, olives, and pita chips to the oil and vinegar.
- Add 1/4 teaspoon each salt and pepper, and toss.
SCOOPABLE MEDITERRANEAN CHOPPED SALAD
Why eat your salad with a fork when you can scoop it up with pita chips? That's the whole idea behind this crunchy salad that's full of colorful chopped summer vegetables and dressed with creamy tahini dressing.
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 16
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.
CHOPPED MEDITERRANEAN SALAD
I fell in love with this salad from one of our local Lebanese shops and had tried for years to find the recipe. I finally found it on another site and would like to share it with you. The blending of juices from fresh garden vegetables makes this salad one of a kind. Simple to prepare it is one of our favorites. My husband even likes it and he's a meat, potato and gravy man!
Provided by Paka1931
Categories Low Protein
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
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!
MEDITERRANEAN CHOPPED SALAD WITH SHRIMP (REAL SIMPLE)
Steps:
- In a large bowl, toss the lettuce, shrimp, cucumber, chickpeas, onion, Feta, olives, and pita chips with the oil, vinegar, and ¼ teaspoon each salt and pepper.
CHOPPED MEDITERRANEAN SALAD RECIPE WITH SUN-DRIED TOMATO VINAIGRETTE
EASY and HEALTHY Mediterranean salad recipe with sun-dried tomato vinaigrette. Delicious Mediterranean chopped salad is ready in 10 minutes!
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- To make the dressing, puree the olive oil, sun-dried tomatoes, apple cider vinegar, garlic, sea salt, and black pepper, until smooth and emulsified. (If it's too thick, thin out with more oil or water, and puree again.)
- Combine the tomatoes, cucumbers, artichokes, red onion, and feta in a large bowl. Toss with dressing.
MEDITERRANEAN CHOPPED SALAD
Make and share this Mediterranean Chopped Salad recipe from Food.com.
Provided by Happy Harry 2
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 87.7, Fat 7.8, SaturatedFat 1.1, Sodium 80.1, Carbohydrate 4.6, Fiber 1.4, Sugar 2.2, Protein 1
GRILLED TUNA WITH MEDITERRANEAN CHOPPED SALAD
Yield 4 people
Number Of Ingredients 12
Steps:
- Cover potatoes with cold water in a medium saucepan; add salt. Bring to a boil; cook until potatoes are tender, 10 to 12 minutes. Drain, and rinse under cold running water. Cut potatoes into 1/4-inch-thick slices; transfer to a large bowl. Prepare an ice-water bath; set aside. Bring a medium saucepan of water to a boil. Add haricots verts; cook until almost tender, 4 to 5 minutes. Plunge haricots verts into ice-water bath; let cool completely. Drain, and cut haricots verts in half. Add to bowl with potatoes. Add tomatoes, anchovies, olives, basil, oil, and lemon juice; season with salt and pepper. Toss to combine, and set aside. Preheat grill to high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 2 seconds). Season tuna with salt and pepper. Grill tuna, turning once, 3 minutes per side for rare. Transfer to a cutting board; slice tuna against the grain. Grill bread, turning once, until slightly charred. Serve tuna with salad and bread.
LAMB PATTIES WITH GARLIC AND MINT OVER MEDITERRANEAN CHOPPED SALAD
Yield 4 servings
Number Of Ingredients 18
Steps:
- Coarsely chop the parsley. Set aside two thirds and finely chop the rest.
- Heat a grill pan or a large nonstick skillet to medium-high heat. Place the ground lamb in a bowl with the garlic, shallots, mint, finely chopped parsley, grill seasoning, cumin, and a generous drizzle of EVOO. Mix the meat and score it into 8 portions. Form 8 patties, each 3 inches across and 1 inch thick. Add the patties to the skillet. Cook for 3 minutes on each side.
- While the meat cooks, combine all the vegetables with the reserved coarsely chopped parsley, the olives, cheese, and hot peppers. Dress the salad with the juice of 2 lemons and about 3 tablespoons EVOO (3 times around the bowl). Season the salad with salt and pepper. Serve the salad with 2 patties of lamb on top and warm pita bread alongside.
CHOPPED MEDITERRANEAN SALAD
This make-ahead, take-along Chopped Mediterranean Salad mixes crispy, crunch, tangy and savory elements, and beats any salad bar.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Place pita on a baking sheet, and bake until crisp, about 10 minutes. Cool; store in an airtight container at room temperature.
- Meanwhile, in an airtight container, combine romaine, chickpeas, cucumber, scallion, tomatoes, and feta. Cover, and refrigerate up to overnight.
- Make dressing: In a small bowl, whisk together lemon juice and oil; season with salt and pepper. Transfer to an airtight container, and refrigerate. To serve, toss romaine mixture with dressing; top with pita chips.
Nutrition Facts : Calories 414 g, Fat 19 g, Fiber 9 g, Protein 12 g, SaturatedFat 4 g
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