Buy Now → Mediterranean Chopped Salad with Fresh Herbs
Each bite of this colorful salad is crisp and refreshing, bursting with bold Mediterranean tastes and tossed in a zesty dressing.
- Prep Time: 30 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish, Salad
- Method: Chop
- Cuisine: Paleo, Vegan, Gluten Free, Dairy Free
Ingredients
Scale
- 1 (14-ounce) can white beans or chickpeas, drained and rinsed (see protein options above for paleo)
- 1/4 cup radishes, thinly sliced
- 1 cup Persian cucumber, cut into quarters and sliced
- 1 ½ cups cherry tomatoes cut in half or use larger tomatoes, diced
- 1 cup zucchini, grated
- ¼ cup pitted kalamata olives, chopped
- ¼ cup sundried tomatoes, sliced
- 6 cups romaine, 1 medium head, washed and chopped
- 2 cups radicchio or arugula, chopped
- 1 cup fresh herbs (mint, parsley, cilantro, or basil, leaves), chopped
- Sea salt, to taste
- Fresh black pepper
- Fresh oregano or thyme for garnish
- Mediterranean Vinaigrette Dressing (recipe below) or dressing of choice
For the Mediterranean Vinaigrette (makes 3/4 to 1 cup):
- 3 Tablespoons red wine vinegar
- 2 Tablespoons fresh lemon juice
- 1 Tablespoon Dijon mustard
- 2 teaspoons maple syrup
- 1 medium garlic clove, minced
- 1/2 teaspoon Celtic sea salt
- 2 teaspoons dried oregano or 2 Tablespoons fresh oregano
- Freshly ground black pepper, to taste
- 1/2 cup extra-virgin olive oil
Instructions
- Prepare the dressing.
- Mix the beans with 3 tablespoons of the dressing.
- Chop, slice and grate the vegetables.
- Chop the romaine and radicchio, put into a large bowl.
- Add fresh herbs and toss.
- Arrange lines of the vegetables and beans on top of the greens for a nice presentation as shown above. This is great for a party but not necessary, you can just add everything to the bowl.
- When ready to serve, pour 3/4 of the dressing on top of the salad. Toss to coat.
- Generously season with black pepper. Top with fresh oregano or thyme.
- Serve immediately
- This salad will last in the fridge for about three days, making it perfect for meal prep, see storage tips above to save the salad for up to 5 days.
Mediterranean Dressing
- In a small mason jar, add the vinegar, lemon juice, Dijon mustard, maple syrup, garlic, oregano, salt, and pepper. Secure lid and shake vigorously to combine.
- Remove the lid and add the olive oil. Secure the lid once again and shake vigorously until the oil is emulsified. Taste, and add additional salt if desired.
