Chopped Mediterranean Salad

Chopped Mediterranean Salad

The cover of yesterday’s Parade Magazine featured the enticing headliner “The Best Diet For Long Life”. Before thumbing through to the page, I was certain it would be some spin on the Mediterranean diet. Bingo!

Most of us want to eat foods that are healthy, delicious and easy to make. I will happily digress on a whim but generally stick to this plan-especially during the work week. Fortunately for me I have a passion Mediterranean food-it fits my criteria for a savory and healthy life-style. Fortunately for me I have discovered a little gem on Ellsworth & Stone School Road: The Mediterranean Grocery and Bakery.

I personally shop at the Mediterranean Grocery for the deli. I enjoy watching them bake their pita and savory pies in a large brick oven. I love the scratch-made quality and prices of their baba ganoush, hommos and tabouli salad. They also stock an extensive array of fresh olives, fetas and yogurts. This is my idea of fast food, and maybe less expensive than any drive-thru in town. I did speak with a regular (Kirstn Tatar) who shops the market for the lamb and chicken. Next trip.

I recently introduced myself to the owners, a charming couple, who have been assisting me with my purchases the last couple of years. In celebration of Ramadan they’ve reduced Lebanese and Syrian Cold-Pressed Extra Virgin Olive Oil from $14.00-$16.00 (100 oz. bottles); shelled walnuts are only $2.99# through the month. Freshly packed spices are always well-priced often inspiring divine dinnerFeed recipes. Every Tuesday their homebaked middle eastern pies are only a buck!

A chopped salad made with purchases from the Mediterranean Grocery (combined with Michigan grown produce) sounds perfect for a warm August evening. Don’t let the longer-than-usual ingredient list put you off. There’s no cooking involved, only chopping, and ingredients can be edited. I served this chopped salad with freshly baked pita bread from The Mediterranean Market’s bakery.

Recipe: Chopped Mediterranean Salad


  • 3 tablespoons fresh lemon juice (1 large lemon)
  • 1/2 cup extra-virgin olive oil
  • 1 teaspoon minced garlic
  • 4 cups salad greens, washed, spun dry and chopped
  • 1 medium green bell pepper,washed, cored, seeds and membranes removed, chopped
  • 2 garden cucumbers scrubbed, halved length-wise, seeds removed, and chopped (or 1/2 English cucumber-no need to discard seeds)
  • 2 large ripe tomatoes, chopped
  • 2 tablespoons chopped red onion
  • 1 cup artichoke hearts, drained and chopped
  • 2 cooked chicken breast halves, chopped (optional)
  • 1 cup crumbled feta cheese
  • 1/3 cup coarsely chopped pitted kalamata olives


  1. Whisk together the lemon juice and garlic. Add kosher salt and freshly ground pepper to taste.
  2. In a large salad bowl, toss the greens with half of the dressing. Then toss dressed greens with chopped pepper, cucumber, tomato, onion, artichoke hearts, chicken and feta. Add additional dressing to taste. Sprinkle with kalamata olives and serve.

Time: 20 minutes

Number of servings (yield): 4

Copyright © Peggy Lampman’s dinnerFeed.

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