5 from 2 votes
Mediterranean Chopped Salad
Easy and refreshing Mediterranean salad made with fresh veggies and tossed in with a zesty, creamy dressing.
Prep Time
15 mins
Total Time
15 mins
Servings:
6
Calories:
161 kcal
Course:
Salad
Cuisine:
Mediterranean
Ingredients
- 1 large naan bread or toasted pita bread, or 3-4 small ones
- 3-4 large tomatoes diced into bite-sized pieces, ripe
- 1 cucumber diced into ¼ inch pieces, thin; English
- 2-3 green onions thinly sliced
- 1/4 cup flat-leaf parsley chopped
Dressing:
- 1 cup PLAIN yogurt
- 2 tablespoons mint freshly chopped
- 2 cloves garlic pressed
- 3 tablespoons lemon juice and 1/2 tablespoon zest
- 2 tablespoons white wine vinegar or cider vinegar
- 2 tablespoons olive oil
- 1 ½ teaspoons kosher salt
- ¾ teaspoon black pepper
- 1 teaspoon 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!
Cup of Yum
Notes
- Naan: The naan can be replaced with pita bread. Lightly fry or toast the pita bread pieces on a pan.
- Oil: Olive oil works great in a salad but it 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 gives 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 it the next day.
Nutrition Information
Serving
1bowl
Calories
161kcal
(8%)
Carbohydrates
19g
(6%)
Protein
5g
(10%)
Fat
8g
(12%)
Saturated Fat
2g
(10%)
Cholesterol
7mg
(2%)
Sodium
750mg
(31%)
Potassium
404mg
(9%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
1174IU
(23%)
Vitamin C
22mg
(24%)
Calcium
94mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 161
% Daily Value*
| Serving | 1bowl | |
| Calories | 161kcal | 8% |
| Carbohydrates | 19g | 6% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 7mg | 2% |
| Sodium | 750mg | 31% |
| Potassium | 404mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 1174IU | 23% |
| Vitamin C | 22mg | 24% |
| Calcium | 94mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.