Mediterranean Chopped Salad

Mediterranean Chopped Salad

While we grew up eating our fair share of Middle Eastern cuisine, my Mom, being the excellent cook she is, would constantly throw new dishes into the mix inspired by restaurant visits or our travels abroad.  She was and still is a true renaissance woman in the kitchen.  Her inspired cooking philosophy has rubbed off on us and lead me to make this Mediterranean Chopped Salad after a recent dinner at Coco Pazzo Café in Chicago.   Sitting outside and enjoying the Chicago summer, we had the most delicious Italian chopped salad that was fresh, light and a perfect introduction to a most excellent meal.    I put my own Middle-Eastern spin on it, using mainly chickpeas instead of cannellini beans and adding some mint for additional freshness.  The result is a celebration of veggies that will leave you feeling healthy, energized and satisfied.  It’s a wonderful dish to enjoy al fresco as we savor these last days of summer.  

Mediterranean Chopped Salad

Prep Time 45 mins
Course Salad
Servings 6


  • 1.5 cups chopped green bell pepper
  • 1.5 cups chopped baby carrots
  • 1 cup chopped red onion
  • 3 cups canned chickpeas drained and rinsed. you can substitute cannellini beans for some or all of the chickpeas if its your preference
  • 1.5 cups chopped celery
  • 1 cup coarsely chopped radicchio separate leaves before chopping
  • 1/3 cup extra virgin olive oil (EVOO)
  • 3/4 tsp ground black pepper
  • 3/4 tsp ground sea salt
  • 1 tbsp dried oregano
  • 1 tbsp dried basil
  • 1 tsp dried mint
  • 1/4 cup lemon juice
  • 1/4 cup red wine vinegar


  • wash and chop all the vegetables to get amounts per ingredients. vegetables should all be chopped to around the same size
  • drain and rinse canned beans
  • to a large bowl, mix together the chopped celery, carrots, green pepper, red onion and beans.
  • add basil, mint, oregano, EVOO, lemon juice, salt, pepper, red wine vinegar to bowl and mix
  • add radicchio and mix lightly (so as not to wilt delicate leaves)
  • can be served immediately, but if there is time, allow dish to sit for 20 minutes before serving so veggies can absorb dressing. dish can also be refrigerated up to overnight before serving.

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