Big Batch Mediterranean Chopped Salad Recipe
Ingredients:
- 6 large tomatoes, diced
- 2 large cucumbers, diced (Persian or English cucumbers preferred)
- 1 large red bell pepper, diced
- 1 green bell pepper, diced
- 1 large red onion, finely chopped
- 1 bunch fresh parsley, finely chopped (about 1 cup)
- 2 tablespoons fresh mint, finely chopped (optional but recommended)
- Juice of 2–3 lemons (about 6 tbsp)
- 6 tablespoons extra virgin olive oil
- Salt, to taste (about 1–1.5 teaspoons)
- Freshly ground black pepper, to taste
- 1 teaspoon dried oregano or za’atar (optional, for extra flavor)
Instructions:
- Prepare the vegetables:
- Dice tomatoes, cucumbers, bell peppers, and onion into small uniform pieces.
- Finely chop parsley and mint.
- Mix:
- Combine all chopped vegetables and herbs in a large salad bowl.
- Dress:
- In a small bowl, whisk together lemon juice, olive oil, salt, pepper, and optional oregano/za’atar.
- Pour over the salad and toss well to combine.
- Chill (Optional):
- Let the salad sit in the fridge for 15–30 minutes before serving to allow the flavors to meld.
Tips:
- If tomatoes are very juicy, you can seed them before dicing to avoid excess liquid.
- This salad is best served fresh but can last up to 2 days in the fridge.
- Pairs wonderfully with hummus, grilled meats, or falafel.