Mediterranean Chopped Salad

A Mediterranean chopped salad is fresh, colorful, and easy to prepare for lunch, dinner, or a weekend gathering. With crisp vegetables, chickpeas, olives, feta, and a simple lemon olive oil dressing, it is a great recipe for practicing clean, even kitchen prep.

A magnetic knife holder helps keep your favorite prep knife within reach while keeping the counter more organized, especially when you are chopping several vegetables at once.

Best for: lunch, side dishes, fresh meal prep
Tool used: magnetic knife holder
Prep time: 15 minutes

Ingredients

• 1 cucumber, chopped
• 1 cup cherry tomatoes, halved
• 1 bell pepper, chopped
• 1/4 red onion, finely chopped
• 1/2 cup chickpeas
• 1/3 cup kalamata olives
• 1/3 cup feta cheese
• Fresh parsley
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt and black pepper

How to Make It

Chop the cucumber, tomatoes, bell pepper, and red onion into bite-size pieces.

Add the vegetables to a large bowl with chickpeas, olives, feta, and parsley.

Drizzle with olive oil and lemon juice, then season with salt and black pepper. Toss gently and serve chilled or at room temperature.

Prep Tip

For the best texture, chop the vegetables shortly before serving. If making ahead, keep the dressing separate until ready to eat.