Big Batch Mediterranean Chopped Salad Recipe

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:

1. Prepare the vegetables:

• Dice tomatoes, cucumbers, bell peppers, and onion into small uniform pieces.
• Finely chop parsley and mint.

1. Mix:

• Combine all chopped vegetables and herbs in a large salad bowl.

1. 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.

1. 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.