Gourmet Minutes - Mediterranean Chopped Salad


Web Editor - Ryan Burkett

On this week's Gourmet Minutes with Mallory, Artisan Kitchen chef Karla Lawrence shows Mike how to make a Mediterranean Chopped Salad.

Ingredients (in order of use):

1 medium cucumber, peeled, halved lengthwise, seeded, and cut into 1/2-inch dice (about 1 1/4 cups)

1 pint grape tomatoes, quartered (about 1 1/2 cups)

3 tablespoons extra virgin olive oil

3 tablespoons red wine vinegar

1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon)

1 (14-ounce) can chickpeas, drained and rinsed

1/2 cup chopped pitted kalamata olives

1/2 small minced red onion (about 1/4 cup)

1/2 cup roughly chopped fresh parsley

1 romaine heart, cut into 1/2-inch pieces (about 3 cups)

4 ounces feta cheese, crumbled (about 1 cup)

Ground black pepper, & salt



1. Combine cucumber, tomatoes and 1 teaspoon salt in colander. Set over bowl and let stand 15 minutes.

2. Whisk oil, vinegar and garlic together in large bowl. Add drained cucumber and tomatoes, chickpeas, olives, onion and parsley; toss and let stand at room temperature to blend flavors, 5 minutes.

3. Add romaine and feta; toss to combine. Season with salt and pepper and serve.


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