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Photo by Marcy Gaston
Summer is quickly approaching, even here in Montana. One way to get more vegetables into your diet is to update the basic salad. This particular version has Mediterranean flavors throughout, offering a nice twist on your every day salad.
If you don't like feta cheese, you can substitute it for cubes of fresh mozzarella.
Chopped Salad with Lemon Vinaigrette
- 4-5 leaves of romaine lettuce, chiffonade (roll the leaves up like a cigar and slice thinly
- 1/2 red onion, chopped
- 1/2 English cucumber, diced (you can use a regular cucumber, but just peel it first)
- 1 orange or yellow bell pepper, diced
- Cherry or grape tomatoes, halved or quartered (add as many as you please)
- Feta cheese, crumbled
- Kalamata olives, pitted and chopped slightly
- 2 tablespoons fresh mint, chopped fine
Lemon Vinaigrette:
- Juice of 2 lemons
- 2 garlic cloves, minced
- 1 teaspoon Dijon mustard
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1/4 to 1/2 cup olive oil
Toss together the salad ingredients. Set aside.
Make the vinaigrette by whisking together the lemons, garlic, mustard, salt, and pepper. Add 1/4 to 1/2 cup olive oil (depends on how tangy you want it). Whisk thoroughly. Taste and adjust seasonings if needed.
Pour the dressing over the salad and toss. Serve immediately.
NOTE: If you are taking this salad to a picnic, just be sure not to dress it with the vinaigrette until you are ready to serve it. To help keep salad mix crisp in the refrigerator, place a paper towel on top. The paper towel helps absorb any moisture that might get on the lettuce leaves.
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