Mediterranean Chopped Salad
By America's Test KitchenPublished on April 3, 2013
Time
40 minutes
Yield
Serves 4 as a light entrée and 6 as a side dish
Ingredients
1 medium cucumber, peeled, halved lengthwise, seeded, and cut into ½-inch dice (about 1 ¼ cups)1 pint grape tomatoes, quartered (about 1 ½ 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 rinsed½ cup chopped pitted kalamata olives ½ small minced red onion (about ¼ cup)½ cup roughly chopped fresh parsley 1 romaine heart, cut into ½-inch pieces (about 3 cups)4 ounces feta cheese, crumbled (about 1 cup)Ground black pepper
Before You Begin
For information on how to prepare the cucumbers, see Seeding and Chopping Cucumbers, below.
Instructions
- Combine cucumber, tomatoes, and 1 teaspoon salt in colander set over bowl and let stand 15 minutes.
- Whisk oil, vinegar, and garlic together in large bowl. Add drained cucumber and tomatoes, chickpeas, olives, onion, and parsley; toss and let stand at room temperature to blend flavors, 5 minutes.
- Add romaine and feta; toss to combine. Season with salt and pepper and serve.
Time
40 minutesYield
Serves 4 as a light entrée and 6 as a side dishIngredients
1 medium cucumber, peeled, halved lengthwise, seeded, and cut into ½-inch dice (about 1 ¼ cups)
1 pint grape tomatoes, quartered (about 1 ½ 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
½ cup chopped pitted kalamata olives
½ small minced red onion (about ¼ cup)
½ cup roughly chopped fresh parsley
1 romaine heart, cut into ½-inch pieces (about 3 cups)
4 ounces feta cheese, crumbled (about 1 cup)
Ground black pepper
Test Kitchen Techniques
Ingredients
1 medium cucumber, peeled, halved lengthwise, seeded, and cut into ½-inch dice (about 1 ¼ cups)
1 pint grape tomatoes, quartered (about 1 ½ 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
½ cup chopped pitted kalamata olives
½ small minced red onion (about ¼ cup)
½ cup roughly chopped fresh parsley
1 romaine heart, cut into ½-inch pieces (about 3 cups)
4 ounces feta cheese, crumbled (about 1 cup)
Ground black pepper
Test Kitchen Techniques
Ingredients
1 medium cucumber, peeled, halved lengthwise, seeded, and cut into ½-inch dice (about 1 ¼ cups)
1 pint grape tomatoes, quartered (about 1 ½ 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
½ cup chopped pitted kalamata olives
½ small minced red onion (about ¼ cup)
½ cup roughly chopped fresh parsley
1 romaine heart, cut into ½-inch pieces (about 3 cups)
4 ounces feta cheese, crumbled (about 1 cup)
Ground black pepper
Test Kitchen Techniques
Why This Recipe Works
To prevent the cut-up produce in our chopped salad recipe from exuding moisture, we turned to techniques like seeding the cucumbers and quartering the cherry tomatoes before salting them to expose more surface area to the salt. An assertive combination of equal parts oil and vinegar delivered the bright acidic flavor we were looking for in our dressing for our chopped salad recipe. Briefly marinating the other ingredients in the dressing delivered an additional flavor boost.
Before You Begin
For information on how to prepare the cucumbers, see Seeding and Chopping Cucumbers, below.
Instructions
- Combine cucumber, tomatoes, and 1 teaspoon salt in colander set over bowl and let stand 15 minutes.
- Whisk oil, vinegar, and garlic together in large bowl. Add drained cucumber and tomatoes, chickpeas, olives, onion, and parsley; toss and let stand at room temperature to blend flavors, 5 minutes.
- Add romaine and feta; toss to combine. Season with salt and pepper and serve.
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