Chopped Mediterranean Salad

This recipe falls into the category of “whatever was on hand”, and turned out to be a hit! I had initially planned on making a simple green salad with olives, tomatoes and sweet onion to go with last weekend’s Polenta Lasagne, so I picked up a box of organic greens a few days before. A few minutes before the lasagne was due to exit the oven, I grabbed the salad fixins out of the refrigerator and set myself up for assembly. Let me just say, there is no disappointment worse in the kitchen than opening what you suspect to be perfect good produce only to find it is RUINED. Sad panda face. The greens were beyond salvage- slimy, limp and in the throes of decomposition. Being someone who doesn’t like to waste food, I reluctantly pitched the greens in questions and set about finding a suitable side dish on the fly.

With the other ingredients ready to play, I pilfered the fridge and windowsill for a couple of additions to bulk up the salad, and ended up with a very refreshing, crisp chopped salad that gave a great play of cool to the piping hot lasagne. The portions made enough for 3-4 sides and can be easily doubled. The salad would be best with super fresh produce, however the use of a light dressing and the fine chop on all the vegetables can help mask the lack of farm fresh vegetables in the off season. It’s also incredibly easy to throw together for a quick lunch or weeknight meal side or as an appetizer topping for bruschetta.

Chopped Mediterranean Salad

- 3 Plum tomatoes, chopped
- ½ English cucumber, chopped
- ¼ Vidalia onion, chopped
- 4 Kalamata Olives, chopped
- 4 Greek green olives, chopped
- 1/3 Cup crumbled feta
- Handful flat leaf Italian parsley, rough chopped
- 5-6 Basil leaves, chiffonade
- 3-4 Tblspns olive oil
- ½(ish) Tblspn balsamic or red wine vinegar
- Wedge of lemon
- Sea salt & fresh cracked black pepper

Comine all ingredients in a wide, low bowl and toss well to coat with olive oil & vinegar. Season to taste with salt & pepper, squeeze lemon over and toss again to incorporate. Allow to rest for 15 or so minutes before serving to allow vegetables time to marinate. Cover any leftovers tightly with plastic wrap & refrigerate. Salad will lose brightness after a day or two in the fridge, but is still very tasty!

If making ahead, combine all vegetables and herbs, but hold off on adding in oil & vinegar (this mixture can be made a day in advance if needed). Add o&v 15-30 minutes before serving, season with salt, pepper & lemon, and serve.