Mediterranean Chopped Salad

Are you looking for a new salad idea, but not necessarily your usual pile o’ greens? My girl, Georgia, loves her some chopped salad (celery, carrots, croutons, and cheese), so I took a page from her book and threw together this Mediterranean-inspired version after getting cukes on sale last week.

Veggies abound here — a good cupful — for fiber, vitamins, and CRUNCH. You’ll get some protein and healthy fat (including omega-3’s) from the walnuts. The feta and olives add great flavor, as does the easy lemon juice and olive oil dressing with thyme and sage. It was together lickety-split, and was the perfect light meal, along with a whole grain piece of toast, for a busy Saturday afternoon.

Pause for my ego. I have to tell you I’m thrilled with the photos 🙂 This winter light is depressing, and I struggle to take decent photos indoors. Enough was enough, I decided, and took this out to the deck to be photographed. It was 19 degrees at the time. Yes, I love my readers enough to do that 🙂

Mediterranean Chopped Salad
Serves 1
Prep time: 10 minutes

1/2 cucumber, peeled and chopped (seeded if desired)
1/2 tomato, seeded and chopped
6-8 Kalamata olives, halved
2 tablespoons feta cheese (I used fat-free feta, but only because I bought it by mistake!)
1 tablespoon chopped walnuts
1 tablespoon olive oil
2 teaspoons lemon juice
pinch of thyme and sage
salt and pepper to taste

Combine the cukes, tomatoes, olives, feta, and walnuts in a medium bowl. In a small bowl, whisk together the olive oil, lemon juice, thyme, sage, salt and pepper. Drizzle over veggie mixture and toss lightly. Serve immediately.

Isnt’ that simple? Enjoy 🙂