Name: Mediterranean Chopped Salad with Escarole and Walnuts
Total time: 45 min
Ingredients: 1 cucumber , halved lengthwise, seeded, and cut into ½-inch pieces; 10 ounces grape tomatoes , quartered; Salt and pepper; 3 tablespoons red wine vinegar; 1 garlic clove , minced; 3 tablespoons cold-pressed extra-virgin olive oil; 1 (15 ounce) can chickpeas , rinsed; ½ cup pitted Kalamata olives , chopped; ½ small red onion , chopped fine; ½ cup chopped fresh parsley; 1 head escarole (1 pound), trimmed and cut into ½-inch pieces; 2 ounces feta cheese , crumbled (½ cup); ½ cup walnuts , toasted and chopped

Why This Recipe Works

Virtually any ingredients may be used, yet most chopped salads are uninspired, laden with deli meats and cheeses and drowned in dressing. With a world of options at our disposal, we steered our salad in a Mediterranean direction, starting with escarole. A member of the chicory family, this underutilized leafy green is loaded with vitamins and has a mild bitterness that pairs well with bold flavors. Next we added chopped cucumbers and grape tomatoes, salting them to remove excess moisture, and red onion. To make our salad hearty, instead of deli meat we incorporated nutty chickpeas. Kalamata olives added richness, and walnuts brought crunch and healthy fats. We tossed everything with a simple red wine vinaigrette to let the salad's flavors shine through. Finally, not wanting to completely eliminate cheese from our salad, we sprinkled on ½ cup of briny feta to round out the flavors.

Before You Begin

Cherry tomatoes can be substituted for the grape tomatoes.

Instructions

Toss cucumber and tomatoes with 1 teaspoon salt and let drain in colander for 15 minutes.

Whisk vinegar and garlic together in large bowl. Whisking constantly, drizzle in oil. Add drained cucumber-tomato mixture, chickpeas, olives, onion, and parsley and toss to coat. Let sit for at least 5 minutes or up to 20 minutes.

Add escarole, feta, and walnuts and toss gently to combine. Season with salt and pepper to taste. Serve.