Alternatively, you can add everything except the olive oil to a small mixing bowl, then slowly whisk in the olive oil. Set the dressing aside while you assemble the salad.
To Make the Salad
Wash, dry and chop the romaine lettuce. I like to use a salad spinner to make it easier. Spread the lettuce out onto a platter.
Down the center, add the chopped cucumbers and chickpeas.
Add the orange bell pepper and halved cherry tomatoes on either side.
Add the diced red onion, cubed feta cheese and halved Kalamata olives on the sides. Sprinkle the chopped fresh mint over the top.
Pour the dressing over the top. You can either serve the salad as is, or toss it first.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
Course Salad
Cuisine Mediterranean
Calories 324kcal
Nutrition Facts
Mediterranean Chopped Salad
Amount per Serving
Calories
324
% Daily Value*
Fat
25
g
38
%
Saturated Fat
3
g
19
%
Carbohydrates
18
g
6
%
Fiber
5
g
21
%
Sugar
4
g
4
%
Protein
7
g
14
%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.