Mediterranean Chopped Salad

Ingredients

Salad

• 1 English cucumber, diced
• 2 cups cherry tomatoes, halved
• 1 red bell pepper, diced
• ½ red onion, finely diced
• ½ cup Kalamata olives, halved
• 100 g feta cheese, crumbled
• ¼ cup fresh flat-leaf parsley, chopped

Vinaigrette

• ¼ cup extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon dried oregano
• 1 small garlic clove, minced
• Salt and freshly ground pepper to taste

Instructions

1. Prep the vegetables. Dice the cucumber, tomatoes, bell pepper, and red onion. Halve the olives.
2. Make the vinaigrette. Whisk together olive oil, lemon juice, oregano, garlic, salt, and pepper in a small bowl.
3. Toss. Combine all vegetables in a large bowl. Pour the vinaigrette over and toss gently.
4. Top with feta and fresh parsley. Serve immediately or refrigerate for up to 2 hours — the flavours improve as they meld.

Tips

Substitutions & variations

• Vegan: Replace feta with marinated tofu cubes or a plant-based feta.
• Add protein: Toss in chickpeas, grilled chicken, or canned tuna.
• Make it a wrap: Stuff the salad into a warm pita for a quick lunch.