Mediterranean Chopped Salad


If you were looking for us on Saturday, you would have found us sitting on the deck at some of our nearest and dearest’s house…kids playing, adults baby-gushing, wine in hands and the darling hosts feeding us some of the best guacamole on the planet and an awesome burger bar, to boot.  Pretty sure it doesn’t get much better than that.  This salad was my dish to share and it received pretty darn great reviews.

I like to call it my “old faithful”. It’s accompanied me to so many gatherings in the past and is always praised beyond belief. The silly thing is, there is just nothing to it. Chop up some veggies and herbs, add a little vinegar and oil and you’re set. It’s a wonderful dish to take to a bbq because it can sit out for hours..quite honestly, it gets better with age.  And feel free to switch up the cheese…this past weekend I tried it with feta and it was pretty darn tasty; although my husband and I prefer the goat cheese.  So fresh and bright…a super easy way to wow the crowd.  And JUST in time for your Fourth of July celebration!


Mediterranean Chopped Salad


2 Bell Peppers, seeded and diced ( I use red and orange…but green or yellow would do, too)

1 Large English Cucumber, seeded and diced

2 1/2 Cups Cherry Tomatoes, halved

1/3 Cup pitted Kalamata olives

1/3 Cup Crumbed Goat Cheese

1/4 Cup Diced Red Onion

2 Tablespoons Chopped Fresh Parsley (Italian or Curly)

2 Tablespoons Fresh Chopped Mint

3 Tablespoons Olive Oil

2 Tablespoons Red Wine Vinegar

1/2 Teaspoon Salt

1/2 Teaspoon Course Black Pepper


Combine all ingredients in a large bowl and toss well.  Season with additional salt and course black pepper as desired.

3 thoughts on “Mediterranean Chopped Salad

    1. I think you could definitely chop the veggies ahead of time and mix the “dressing” ingredients and store them in the fridge in a separate bowl and toss before serving. Otherwise it could definitely be mixed for a couple hours without turning soggy. Let me know what ends up working! Xo

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