Best Chopped Salad
Finely chopped romaine, cucumber, tomatoes, and chickpeas in tangy vinaigrette with feta. 15-minute vibrant classic.
Ingredients
- For the Salad Base:
- 2 hearts romaine finely chopped
- 1 English cucumber diced
- 1 pint cherry tomatoes halved
- 1 red bell pepper diced
- ½ red onion diced
- 1 can 15 oz chickpeas, rinsed
- 1 cup 150 g feta, crumbled
- ½ cup kalamata olives halved
- For the Red Wine Vinaigrette:
- ¼ cup 60 ml olive oil
- 2 tbsp red wine vinegar
- 1 tbsp lemon juice
- 1 clove garlic minced
- 1 tsp Dijon mustard
- 1 tsp dried oregano
- ½ tsp fine sea salt
- ¼ tsp black pepper
Instructions
- Chop all veg to ¼-inch dice; rinse chickpeas.
- Shake vinaigrette in jar until emulsified.
- Layer romaine, cucumber, tomatoes, pepper, onion in bowl.
- Add chickpeas + olives.
- Sprinkle feta on top.
- Pour half dressing; toss gently. Add more as needed.
- Rest 5 min for flavors to meld.
- Serve with herbs + lemon.
Notes
- Uniform small dice = even flavor in every bite.
- Dry greens thoroughly—salad spinner essential.
- Undressed components store 4 days; dressed 2 days.
- Rinse diced onion = milder bite.
- GF naturally; vegan swap feta for nuts.
- Start with half dressing—add to taste.