A crisp and refreshing salad full of color, texture, and garden-fresh flavor
Introduction
This Mediterranean chopped salad is a celebration of fresh vegetables and bold flavors. Each bite offers crunch, brightness, and a refreshing zing. Inspired by classic Middle Eastern and Mediterranean cuisines, this salad brings together diced cucumbers, ripe tomatoes, peppery radishes, sweet red onions, and fragrant herbs like parsley and mint. It is dressed with a simple yet vibrant lemon and olive oil vinaigrette that enhances, rather than overpowers, the vegetables. This salad is naturally vegan, gluten-free, and can be served as a side dish, light meal, or mezze-style component of a larger spread.
Ingredients
For the Salad:
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2 medium cucumbers, peeled or unpeeled, finely diced
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3 medium tomatoes, finely diced
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5–6 radishes, finely chopped
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1 small red onion or 4–5 green onions, finely chopped
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1 bunch fresh parsley, chopped
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Optional: 2 tablespoons chopped fresh mint
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Salt and freshly ground black pepper to taste
For the Dressing:
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3 tablespoons extra virgin olive oil
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2 tablespoons freshly squeezed lemon juice
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1 teaspoon red wine vinegar or apple cider vinegar (optional, for brightness)
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1 small garlic clove, finely grated or pressed
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Salt and pepper to taste
Instructions
Step 1: Prepare the Vegetables
Start by washing all vegetables thoroughly. Dice the cucumbers and tomatoes into small, evenly-sized cubes to ensure a consistent texture throughout the salad. Finely chop the radishes and onions. Remove thick stems from the parsley, then chop the leaves and tender stems finely. If using mint, chop it finely as well. Place all the chopped vegetables and herbs in a large mixing bowl.
Step 2: Make the Dressing
In a small bowl, whisk together the olive oil, lemon juice, vinegar (if using), grated garlic, salt, and pepper. Taste and adjust the seasoning as needed. The dressing should be zesty and lightly salty to bring out the best in the vegetables.
Step 3: Combine and Toss
Pour the dressing over the chopped vegetables. Using clean hands or salad tongs, toss everything together gently until well coated. Let the salad rest for 10 to 15 minutes at room temperature before serving. This allows the flavors to meld and the vegetables to slightly soften without losing their crunch.
Serving Suggestions
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Serve chilled or at room temperature as a side to grilled meats, fish, or falafel.
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Spoon into pita pockets with hummus or grilled chicken for a quick lunch.
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Add cooked chickpeas, lentils, or feta cheese for a more substantial meal.
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Ideal for picnics, barbecues, or as part of a mezze platter.
Storage
Store in an airtight container in the refrigerator for up to 2 days. The salad is best enjoyed fresh, as the tomatoes and cucumbers can release water over time. If making ahead, consider storing the chopped vegetables and dressing separately and mixing just before serving.