Charmed Chopped Salad Recipe

Prepare vegetables and beans

Wash and spin dry the spring mix. Halve the cherry tomatoes. Drain and rinse the canned garbanzo beans and pat them dry with a towel to remove excess moisture. Thinly slice the red onion and halve the pitted Castelvetrano olives if not already halved.

Combine salad ingredients

In a large mixing bowl, add 6 cups spring mix, 1.5 cups halved tomatoes, 1 cup drained garbanzo beans, 1/2 cup halved Castelvetrano olives, 1/4 cup thinly sliced red onion, 2 tablespoons chopped parsley, and 2 tablespoons sliced basil (if using). Toss gently to combine.

Add feta

Crumble 2/3 cup feta over the tossed greens and gently fold once or twice so the cheese is distributed but not completely mashed into the leaves.

Whisk vinaigrette

In a medium bowl or jar, combine 3 tablespoons red wine vinegar, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon honey, and 1 finely minced garlic clove. Add 1 tablespoon finely chopped fresh oregano and 1 teaspoon chopped fresh thyme. Season with 3/4 teaspoon salt and 1/2 teaspoon freshly ground black pepper. While whisking continuously, slowly stream in 1/2 cup extra-virgin olive oil until the dressing emulsifies. Taste and adjust seasoning — add more salt, pepper, or a splash of vinegar or lemon juice if needed.

Rest vinaigrette

Let the vinaigrette sit for 5 minutes at room temperature so the flavors meld. If made ahead, refrigerate up to 3 days and bring to room temperature and re-whisk before serving.

Dress the salad

Just before serving, drizzle about 3 to 4 tablespoons of the herb vinaigrette over the salad (start with less — you can always add more). Toss gently but thoroughly to coat all components. Taste and add additional dressing if desired. Finish with a small extra sprinkle of crumbled feta or a few whole Castelvetrano halves for garnish.