Mediterranean Chopped Salad

by | Jun 11, 2018 | Main Dishes

Mediterranean Chopped Salad
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If you haven’t seen my other salad recipes yet, then you don’t know that I don’t do boring salads.

Because what’s the point? Lettuce is boring on its own and it’s not that nutrient dense. It has a large water content. To quote Diana Rodgers, RN, LDN, NTP of Sustainable Dish, lettuce is “crunchy water.” I laugh to myself whenever I think of that.

This Mediterranean Chopped Salad is as exciting as a salad can get!

Mediterranean Chopped Salad Pin

 

As I was saying, I like salads with substance. I may be an average height/lean woman, but I can EAT. And I don’t like meals that are not really meals because they leave me searching the pantry for a snack.

Nope, doesn’t happen here. That’s why when I make a salad it has to pack a punch of satiating ingredients that include fats and proteins.

My other not-boring-salads are Strawberry Avocado Spinach Salad with Lemon Thyme Vinaigrette, Summer Chicken & Peach Salad with Strawberry Lime Dressing, and Sirloin Steakhouse Salad with Avocado Garlic Dressing.

My favorite ingredient in this salad has to be the prosciutto. I love thinly sliced prosciutto! It’s great in a caprese salad or wrapped around melon. There are clean brands selling prosciutto these days. From additive-free, to pasture-raised, this ain’t your Nonno’s prosciutto!

Let me know, will you be eating this salad poolside or on a picnic?

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Mediterranean Chopped Salad

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  • Author: Alexa
  • Prep Time: 10 minutes
  • Total Time: 10 minutes

Ingredients

Scale
  • 2 romaine lettuce leaves
  • 1 medium tomato (heirloom are great when in season!)
  • 10 green pitted olives
  • ¼ c. chickpeas
  • ½ c. diced cucumber
  • 2 pieces of prosciutto
  • 3 Tbsp. extra virgin olive oil
  • 2 tsp. vinegar of your choice, such as champagne or red wine

Instructions

  1. Start by rolling up the romaine lettuce and chopping into 1” pieces. After, run your knife over the lettuce again to rough-chop further. Add to a medium-sized salad bowl.
  2. Dice the tomato and cucumber (skinning optional) and slice the olives and prosciutto.
  3. If you haven’t yet, rinse the chickpeas and pat dry. (Soak overnight for added digestive support). Add all of the ingredients to the bowl.
  4. Drizzle the olive oil and vinegar and toss well to coat all of the ingredients. 

Nutrition

  • Serving Size: 2 people