Quick Chopped Salad with Lemon-Basil Vinaigrette

How was your weekend? We spent Saturday running errands and then went to an improv show in the evening. It was fun, but the day was super hot (high 90’s), and I spent most of it trying to stay cool.

By Sunday I was feeling super lazy and wanted to avoid the heat at all costs. So I stayed in and threw together this quick salad for lunch. It’s the perfect cool and fresh antidote to steamy weather!

Quick Chopped Salad with Lemon-Basil Vinaigrette

Quick Chopped Salad with Lemon-Basil Vinaigrette

Serves 3-4

Ingredients:

  • 1 can chickpeas, drained and rinsed
  • 1/4 cup kalamata olives, halved
  • 1 pkg. cherry tomatoes
  • 1 cucumber
  • 1 large head romaine lettuce
  • 4 oz. feta, diced
  • 1/4 cup olive oil
  • 1 lemon, juiced
  • salt and pepper
  • 1/4 cup basil, chopped

Quick Chopped Salad with Lemon-Basil Vinaigrette

Place chickpeas and olives in a large bowl.

Halve or quarter cherry tomatoes, depending on size. Peel, seed, and chop cucumber. Chop romaine. Add tomatoes and romaine to chickpeas and olives; toss to combine. Top with feta.

Combine olive oil and lemon in a small bowl. Add salt and pepper to taste. Whisk to emulsify. Stir in basil.

Pour vinaigrette over salad and toss to combine. Taste and adjust salt and pepper, if necessary.

Enjoy!

Quick Chopped Salad with Lemon-Basil Vinaigrette

Note: this recipe is very flexible. Try adding other vegetables, such as peppers, zucchini, or carrots. You can also add nuts, capers, and additional herbs. Experiment!

What is your favorite meal on a hot day?

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