Mediterranean Chopped Salad

Mediterranean Chopped Salad


  1. COMBINE lettuce, tomatoes, cucumber, chickpeas and olives in large bowl. TOP with feta cheese.

  2. WHISK together vinegar, parsley, chives and mustard in small bowl. ADD olive oil slowly, whisking until combined.

  3. TOSS salad lightly with dressing and DIVIDE evenly among 4 dinner plates. TOP with eggs.


  • 4 hard-boiled large EGGS, cooled to room temperature, peeled and quartered
  • 6 cups packed chopped romaine lettuce hearts
  • 1 cup halved cherry tomatoes
  • 1 cup chopped cucumber
  • 1 cup canned chickpeas, rinsed and drained
  • 1/4 cup pitted quartered Kalamata olives
  • 1/4 cup crumbled feta cheese
  • 2 Tbsp. red wine vinegar
  • 1 Tbsp. each finely chopped fresh parsley and chives
  • 1 tsp. Dijon mustard
  • 1/4 cup extra-virgin olive oil


  • Try packing this salad in a Mason jar, and take your salad to go. Add dressing immediately before eating.

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.