Description
This Fresh Italian-Inspired Chopped Salad is a vibrant and healthy dish bursting with Mediterranean flavors. Featuring crisp romaine lettuce, juicy cherry tomatoes, crunchy cucumbers, colorful bell peppers, tangy Kalamata olives, and creamy feta cheese, all tossed in a zesty balsamic and Italian herb dressing. Perfect for a quick lunch or a refreshing side, this salad comes together in just 15 minutes and serves 4.
Ingredients
Scale
Salad
- 6 cups of romaine lettuce, chopped
- 1 pint of cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 of a red onion, finely diced
- 1 cup of bell peppers, diced (use assorted colors)
- 1/2 cup of Kalamata olives, pitted and sliced
- 1/2 cup of feta cheese, crumbled
Dressing
- 1/4 cup of extra virgin olive oil
- 2 tablespoons of balsamic vinegar
- 1 teaspoon of Italian seasoning
- Salt and pepper to taste
Instructions
- Prepare Vegetables: Start by washing all vegetables thoroughly. Chop the romaine lettuce into bite-sized pieces and place it in a large mixing bowl. Next, halve the cherry tomatoes and dice the cucumber, red onion, and bell peppers.
- Add Olives and Cheese: Fold in the sliced Kalamata olives and crumbled feta cheese into the mixing bowl with the vegetables.
- Make Dressing: In a separate small bowl, whisk together the extra virgin olive oil, balsamic vinegar, Italian seasoning, salt, and pepper until well combined.
- Toss Salad: Pour the dressing over the salad and toss gently to evenly coat all ingredients. Taste and adjust seasoning with additional salt and pepper if necessary.
Notes
- Use a mix of bell pepper colors (red, yellow, orange) for a more vibrant salad.
- For extra crunch, add toasted pine nuts or walnuts.
- For a protein boost, top with grilled chicken or chickpeas.
- Serve immediately to enjoy the fresh textures, or refrigerate for up to 2 hours before serving.
- Can be made vegan by omitting feta cheese or using plant-based cheese alternatives.
