Mediterranean Chopped Salad | America's Test Kitchen

Name: Mediterranean Chopped Salad | America's Test Kitchen
Total time: 40 min
Ingredients: 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); table salt; 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

www.americastestkitchen.com

We wanted complementary flavors and textures in every bite—not a random collection of bland, watery produce from the crisper drawer.

Keywords

Side Dishes
Vegetables
Beans
Cheese
Vegetarian
Salads

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Ingredients

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)
table salt
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