If you're seeking a habit-forming lunch that's perfect for summer meal prep, we've got a recommendation from Good Taste contributor Maxine Sharf. Inspired by her own mother's go-to chopped salad, Sharf has created a healthy dish that's full of veggies, but also celebrates classic deli flavors.
Inspired by the sort of classic antipasto platter that accompanies a great party, Sharf's easy Mediterranean chopped salad calls for refreshing lettuce, radicchio, and cucumbers. Red onions add some zing, while halved cherry tomatoes contribute a juicy texture and tart flavor. A can of hearty chickpeas will boost your fiber and protein intake, while Kalamata olives and pepperoncinis ensure that each bite is perfectly tangy. Plus, the addition of sliced salami guarantees that the salad is as satisfying as it is flavorful. Douse everything in a simple Italian dressing (that makes excellent use of simple pantry ingredients), then serve: You'll have it on the table in just 30 minutes.
Once you get used to mixing up this fresh, easy meal, you can start adjusting it to whatever you have in your fridge. Sharf suggests a vegan version that uses avocado in place of meat. Swapping that salami out for grilled chicken breast would also be sublime. The more you make it, the more opportunities you'll find to put your own stamp on it.
Mom’s Mediterranean Chopped Salad
Total time: 30 minutes
Serves 4 (as a main)
Ingredients
Dressing
- 1⁄4 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1⁄2 shallot, finely chopped
- 1 garlic clove, finely chopped
- 1 tablespoon dried oregano
- 1⁄2 teaspoon kosher salt
- 1⁄4 teaspoon freshly ground black pepper
Salad
- 1 small head romaine lettuce (11 ounces), cut into small rectangles
- 1 small head radicchio (8 ounces), core removed and cut into small squares
- 1⁄2 English cucumber (5 ounces), cut into cubes
- 1⁄4 red onion (2 ounces), thinly sliced
- 1 cup cherry tomatoes, halved
- 4 ounces salami, diced small (waxy casings removed)
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1⁄2 cup drained pitted Kalamata olives
- 1⁄2 cup drained sliced pepperoncini
- 1⁄2 cup (4 ounces) crumbled feta cheese
Instructions
- Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, shallot, garlic, dried oregano, salt, and pepper. Set aside for a few minutes to allow the flavors to meld.
- Make the salad: In a large bowl, add the romaine lettuce, radicchio, cucumber, red onion, cherry tomatoes, salami, chickpeas, Kalamata olives, pepperoncini, and feta cheese. Whisk the dressing and drizzle onto the salad. Toss to combine. Divide among plates and enjoy!
Make it vegan: Sub in 1 diced avocado for the salami and a plant-based cheese for the feta (or leave it out).
Recipe by Maxine Sharf.
Maxine Sharf is a New York Times bestselling cookbook author, recipe developer, and digital creator. Her debut cookbook, Maxi’s Kitchen, is available wherever books are sold. Follow her on Instagram @maxiskitchen.
