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Mediterranean Chopped Salad Recipe

Name: TAO Uptowns MEDITERRANEAN CHOPPED SALAD Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 4 cups Romaine lettuce; 2 cups Mixed baby greens; 1 cup Cucumber (English or Persian), diced; 1 cup Cherry tomatoes, halved; 0.5 cup Red bell pepper, finely diced; 0.25 cup Red onion, very finely diced; 0.5 cup Kalamata olives, pitted and quartered; 0.25 cup Pepperoncini or mild banana peppers, sliced; 0.75 cup Feta cheese, firm block crumbled; 0.25 cup Fresh parsley, finely chopped; 1 tbsp Fresh mint, finely chopped (optional); 2 tbsp Toasted pine nuts or chopped walnuts (optional); 0.25 cup Extra-virgin olive oil; 3 tbsp Fresh lemon juice; 1 tbsp Red wine vinegar; 1 tsp Dijon mustard; 1 tsp Minced garlic (about 1 small clove); 1 tsp Dried oregano; 0.5 tsp Honey or maple syrup; 0.75 tsp Kosher salt; 0.5 tsp Freshly ground black pepper

Inspired by TAO Uptown

Time25m

Serves4

Make Mediterranean Chopped Salad Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Salad Base

4 cups Romaine lettuce

2 cups Mixed baby greens

1 cup Cucumber (English or Persian), diced

1 cup Cherry tomatoes, halved

1/2 cup Red bell pepper, finely diced

1/4 cup Red onion, very finely diced

1/2 cup Kalamata olives, pitted and quartered

1/4 cup Pepperoncini or mild banana peppers, sliced

3/4 cup Feta cheese, firm block crumbled

Herbs & Extras

1/4 cup Fresh parsley, finely chopped

1 tbsp Fresh mint, finely chopped (optional)

2 tbsp Toasted pine nuts or chopped walnuts (optional)

Dressing

1/4 cup Extra-virgin olive oil

3 tbsp Fresh lemon juice

1 tbsp red wine vinegar

1 tsp Dijon mustard

1 tsp Minced garlic (about 1 small clove)

1 tsp Dried oregano

1/2 tsp Honey or maple syrup

3/4 tsp Kosher salt

1/2 tsp Freshly ground black pepper

Method

Salad Base

Wash and prep greens

Rinse romaine and mixed baby greens thoroughly in cold water. Spin or pat dry until the leaves are well dried to prevent a watery salad.

Chop greens

Coarsely chop the romaine into roughly 1/2-inch pieces and combine with the baby greens in a large mixing bowl.

Prep vegetables

Dice the cucumber into 1/4-inch pieces, halve the cherry tomatoes, finely dice the red bell pepper and red onion. Pit and quarter the Kalamata olives and slice the pepperoncini. Add all prepped vegetables to the bowl of greens.

Add cheese

Crumble the feta cheese into small chunks and add to the salad bowl, reserving a tablespoon for garnish if desired.

Herbs & Extras

Chop the parsley (and mint if using) finely and toss into the salad along with the toasted pine nuts or walnuts. These add bright herb flavor and crunchy texture; keep nuts optional for nut-free service.

Dressing

Combine dressing ingredients

In a small bowl or jar, whisk together the lemon juice, red wine vinegar, Dijon mustard, minced garlic, dried oregano and honey until combined.

Emulsify

While whisking, slowly drizzle in the extra-virgin olive oil until the dressing emulsifies into a smooth, slightly thickened consistency. Alternatively, close the jar and shake vigorously for 30 seconds.

Season dressing

Stir in kosher salt and freshly ground black pepper. Taste and adjust seasoning: add more lemon for acidity, a pinch more honey for sweetness, or another 1/4 tsp salt if needed.

Assembly & Finish

Dress the salad: Pour about two-thirds of the dressing over the salad and toss gently but thoroughly with salad tongs or clean hands to coat all ingredients. Add more dressing if desired, a tablespoon at a time, until the salad is evenly coated but not soggy.

Taste and adjust: Sample a forkful and adjust seasoning with salt and pepper or an extra squeeze of lemon if needed.

Serve: Transfer the chopped salad to a serving bowl or platter. Sprinkle the reserved feta and additional parsley on top, and scatter the toasted pine nuts for crunch. Serve immediately.