Mediterranean chopped salad
Serves 4
A delicious medley of Mediterranean
ingredients including chickpeas, cherry tomatoes, roasted red
peppers, cucumber, red onion and walnuts coated in an
oregano-infused red wine vinaigrette, and served on a bed of mixed
salad leaves.
4 tablespoons extra virgin olive
oil
1½ tablespoons red wine vinegar
1 clove garlic — minced
½ teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon dried oregano
1 cup canned chickpeas
1 cup cherry tomatoes — halved
½ cup jarred roasted red peppers — diced
¼ red onion — finely diced
½ cup diced cucumber
½ cup roughly chopped walnuts
2 tablespoons finely chopped flat-leaf parsley
2 cups mixed salad leaves
PLACE the olive oil, red wine vinegar,
garlic, salt, pepper and oregano in a small jar with a screw-top lid
and shake to combine. PLACE all the salad ingredients, except the
mixed salad leaves, in a large bowl. POUR the dressing over the top
and toss gently to combine. ARRANGE the salad leaves evenly on a
large serving platter. TOP with the dressed salad just before
serving.
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