Mediterranean Chopped Salad

This colorful salad can be presented as individual servings or arranged on a large platter on a bed of chopped romaine just before serving. It can also be the basis for a main dish salad; simply add garbanzo beans and crumbled feta.


6 servings

Recipe from

Cooking Light

Nutritional Information

Calories 67
Caloriesfromfat 38 %
Fat 2.8 g
Satfat 0.4 g
Monofat 1.7 g
Polyfat 0.5 g
Protein 2.4 g
Carbohydrate 10.4 g
Fiber 3.4 g
Cholesterol 0.0 mg
Iron 1.4 mg
Sodium 328 mg
Calcium 38 mg


2 cups chopped red bell pepper
2 cups chopped zucchini
1 cup chopped yellow or orange bell pepper
1 cup chopped seeded tomato
1/3 cup chopped red onion
1/4 cup minced fresh flat-leaf parsley
2 tablespoons red wine vinegar
1 tablespoon extravirgin olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
6 cups chopped romaine lettuce


Combine the first 10 ingredients in a large bowl; toss well. Cover and chill up to 1 hour. Arrange 1 cup lettuce on each of 6 small plates; top each serving with 2 cups bell pepper mixture. Serve immediately.

Steven Petusevsky,

Cooking Light

September 2007
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