ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Mediterranean Chopped Salad

Yield 6 servings
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.