Veggie Chopped Salad
Bright, fresh, and bursting with Mediterranean-inspired flavors, this Veggie Chopped Salad is a vibrant celebration of crisp vegetables and tangy toppings. Featuring crunchy romaine lettuce, juicy cherry tomatoes, crisp cucumber, and sweet bell peppers, this colorful salad is elevated with the briny richness of Kalamata olives and the creamy tang of crumbled feta cheese. A homemade dressing of olive oil, red wine vinegar, Dijon mustard, and a hint of honey ties it all together with zesty perfection. Ready in just 20 minutes, this no-cook recipe is perfect for lunch, a side dish, or even a light dinner. Packed with wholesome ingredients and bold flavors, it’s a must-try for salad lovers and Mediterranean food enthusiasts alike!
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Recipe Information
Ingredients
- 2 heads Romaine lettuce
- 1 cup Cherry tomatoes
- 1 large Cucumber
- 1 Red bell pepper
- 2 medium Carrots
- 0.5 Red onion
- 0.5 cup Kalamata olives
- 0.5 cup Crumbled feta cheese
- 0.25 cup Olive oil
- 2 tablespoons Red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon Honey
- 1 clove Garlic
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Wash all vegetables thoroughly and pat them dry with a clean kitchen towel.
Chop the romaine lettuce into bite-sized pieces and place it in a large salad bowl.
Halve the cherry tomatoes and add them to the bowl.
Peel the cucumber if desired, then dice it into small cubes and add it to the salad.
Remove the seeds from the red bell pepper, dice it finely, and add it to the salad.
Peel and shred the carrots using a grater, then toss them into the bowl.
Thinly slice the red onion and add it to the salad for a touch of sharp flavor.
Slice the Kalamata olives in half and sprinkle them over the vegetable mix.
Top the salad with crumbled feta cheese for a creamy, tangy element.
In a small bowl, prepare the dressing by whisking together olive oil, red wine vinegar, Dijon mustard, honey, minced garlic (using a garlic press or finely chopping it), salt, and black pepper.
Pour the dressing over the salad and toss everything until evenly coated.
Serve immediately or refrigerate for up to 1 hour before serving to allow the flavors to meld.
Nutrition Facts
Calories |
1408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.2 g | 132% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 4158 mg | 181% | |
| Total Carbohydrate | 98.5 g | 36% | |
| Dietary Fiber | 34.7 g | 124% | |
| Total Sugars | 39.6 g | ||
| Protein | 34.6 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 921 mg | 71% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 4105 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
