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top view chopped salad with naan bread and creamy dressing on a white plate
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Mediterranean Chopped Salad

Easy and refreshing Mediterranean salad made with fresh veggies, and tossed in with a zesty creamy dressing.
Prep Time15 minutes
Cook Time0 minutes
Total Time15 minutes
Course: Salad
Cuisine: Mediterranean
Diet: Low Fat
Servings: 6
Author: Rena

Ingredients

  • 1 large naan bread or 3-4 small ones or toasted pita bread
  • 3-4 large ripe tomatoes diced into bite-sized pieces
  • 1 thin English cucumber diced into ¼ inch pieces
  • 2-3 green onions thinly sliced
  • 1/4 cup flat-leaf parsley chopped

Dressing:

  • 1 cup plain yogurt
  • 2 tbsp freshly chopped mint
  • 2 cloves garlic pressed
  • 3 tbsp lemon juice and 1/2 tbsp lemon zest
  • 2 tbsp white wine vinegar or cider vinegar
  • 2 tbsp olive oil
  • 1 ½ tsp kosher salt
  • ¾ tsp black pepper
  • 1 tsp sumac orange Middle Eastern spice

Instructions

  • Heat a grill pan over medium heat. Drizzle the naan bread with a bit of water, then place it onto the hot grill.
  • Grill for about 2 minutes per side, or until nicely charred and toasted.
  • Meanwhile, in a small bowl add all dressing ingredients and mix to combine.
  • In a large bowl combine prepped veggies. Pour the dressing over and mix to combine. Allow the flavors to meld for at least 15 minutes.
  • Just before serving, break the naan into bite-sized pieces and toss it into the salad
  • Serve immediately and enjoy!

Notes

  • Naan: the Naan can be replaced with pita bread. Lightly fry or toat the pita bread pieces on a pan.
  • Oil: Olive oil works great in a salad but cit can be replaced with avocado oil
  • Yogurt: Best to use plain yogurt. This can be replaced with Greek Yogurt or for a vegan-friendly option, you may use non-dairy yogurt.
  • Mint: Fresh mint give a unique and fresh taste to the salad. But this can be replaced with one tablespoon of dried mint.
  • Sumac: this is a Mediterranean herb/spice. If you have this and are able to buy it please use it, otherwise, you can omit it.
  • To store: it is best to not mix the salad with the dressing and store the dressing separately to prevent it from getting soggy. If you do have a leftover salad that's already tossed in with the dressing, place it in an airtight container in the fridge and serve the next day. 

Nutrition

Serving: 1bowl | Calories: 161kcal | Carbohydrates: 19g | Protein: 5g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 750mg | Potassium: 404mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1174IU | Vitamin C: 22mg | Calcium: 94mg | Iron: 1mg