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