Description
A refreshing and vibrant Italian Chopped Salad featuring crisp romaine lettuce, juicy cherry tomatoes, crunchy cucumber and bell peppers, tangy red onion, protein-rich kidney beans, and creamy feta cheese, all tossed in a zesty Italian dressing made with olive oil, balsamic vinegar, and Italian seasoning. Perfect as a light meal or a flavorful side dish.
Ingredients
Scale
Salad Ingredients
- 4 cups chopped romaine lettuce
- 1 cup halved cherry tomatoes
- 1 cup diced cucumber
- 1/2 cup sliced bell peppers (mixed colors)
- 1/4 cup thinly sliced red onion
- 1 can (15 oz) kidney beans, drained and rinsed
- 1/2 cup crumbled feta cheese
Dressing Ingredients
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tsp Italian seasoning
Instructions
- Prepare Vegetables: Wash thoroughly and chop the romaine lettuce, halved cherry tomatoes, diced cucumber, sliced bell peppers, and thinly sliced red onion.
- Combine Salad Ingredients: In a large bowl, combine all chopped vegetables with the drained and rinsed kidney beans and crumbled feta cheese. Toss gently to mix evenly.
- Make Dressing: In a small bowl, whisk together olive oil, balsamic vinegar, and Italian seasoning until emulsified and combined.
- Toss Salad With Dressing: Pour the prepared dressing over the salad mixture and toss gently until everything is well-coated with the dressing.
- Chill Salad: Place the salad in the refrigerator and chill for 30 minutes to allow flavors to meld and enhance the taste.
- Serve: Serve immediately after chilling or keep refrigerated until ready to enjoy for a refreshing salad experience.
Notes
- For added crunch, consider adding toasted pine nuts or walnuts.
- To make it vegan, omit the feta cheese or use a plant-based cheese alternative.
- Use fresh herbs like basil or parsley to enhance flavor if desired.
- This salad keeps well for up to 24 hours when refrigerated, but is best enjoyed fresh.
- Adjust the balsamic vinegar and olive oil quantities to your preferred taste balance.
