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Mediterranean Chopped Salad With Lemon Vinaigrette

Feb 20, 2010 10:10AM ● By Erin Frisch

A Refreshing Start To A Spring Feast

Serves 8
  • 1 head romaine lettuce, finely chopped
  • 1/2 red onion, thinly sliced
  • 2 medium cucumbers, peeled, seeded, and chopped
  • 16 radishes, chopped
  • 24 grape tomatoes, halved
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh mint leaves
  • Juice of 1 lemon
  • 1 clove garlic, minced
  • 6–12 tablespoons extra-virgin olive oil, to taste
  • Kosher salt and freshly ground pepper
  1. Combine the lettuce, onion, cucumber, radishes, tomatoes, parsley, and mint in a salad bowl and toss to combine.
  2. In a clean glass jar, combine the lemon juice, garlic, salt and pepper; shake to combine. Add olive oil to taste and shake to combine. Drizzle over the salad and toss. Serve immediately.
Tip: Store leftover lemon vinaigrette in the refrigerator.

Written by Susan Nye

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