Zesty Mediterranean Garden Chopped Salad
Easy
10mins
135 kcal
2 servings
MACROS
per servingWant to see the exact Macros for this meal? Download the Kitchen Buddy app and unlock full nutritional insights!
A vibrant, purely vegetable-based salad packed with crunchy greens, radishes, and bell peppers, all tossed in a tangy pomegranate molasses and zaatar dressing.
If you are looking for the perfect vegetable-only meal, this Zesty Mediterranean Garden Chopped Salad is exactly what your diet-friendly menu needs. Sometimes, the body simply craves pure, unadulterated fresh produce, and this vibrant bowl delivers without relying on heavy cheeses, eggs, or meats. By diving into your crisper drawer, we can rescue those highly perishable greens like spinach and rocca before they wilt, pairing them with the irresistible crunch of fresh cucumbers, radishes, and red bell peppers.
What makes this Zesty Mediterranean Garden Chopped Salad truly stand out is the incredibly flavorful, naturally vegan dressing. Instead of a calorie-dense mayo or cream base, this recipe utilizes a bright, tangy blend of freshly squeezed lemon, heart-healthy olive oil, and a magical drizzle of pomegranate molasses. The molasses adds a complex, fruity tartness that perfectly balances the earthy, herbal notes of the traditional zaatar spice blend.
Whether you are meal-prepping for a light lunch or need a refreshing, nutrient-dense main dish that fits perfectly into your low-calorie goals, this Zesty Mediterranean Garden Chopped Salad is a nutritional powerhouse. It is loaded with essential vitamins, hydration from the sweet cherry tomatoes, and plenty of dietary fiber to keep you feeling satisfied and energized. Plus, because it requires absolutely zero cooking, you can toss this gorgeous, crunchy vegetable medley together in less than ten minutes flat! Enjoy the pure, crisp flavors of nature.
Ingredients
- 50 g Rocca (about 2 cups loosely packed)
- 50 g Baby Spinach (about 2 cups loosely packed)
- 2 whole Cucumbers
- 150 g Cherry Tomatoes (about 1 cup)
- 4 whole Radishes
- 1 whole Red Bell Pepper
- 2 whole Spring Onion
- 1 tbsp Olive Oil
- 2 tbsp Lemon Juice
- 1 tbsp Pomegranate Molasses
- 1 tsp Zaatar
- 0.5 tsp Sea Salt (to taste)
- 2 cup Rocca
- 2 cup Baby Spinach
- 2 medium Cucumbers
- 1 cup Cherry Tomatoes
- 4 medium Radishes
- 1 medium Red Bell Pepper
- 2 stalks Spring Onion
- 1 tbsp Olive Oil
- 2 tbsp Lemon Juice
- 1 tbsp Pomegranate Molasses
- 1 tsp Zaatar
- 0.5 tsp Sea Salt (to taste)
Instructions
- 1Step 1: Thoroughly wash and pat dry the rocca and baby spinach to ensure your salad stays crisp.
- 2Step 2: Dice the cucumbers, radishes, and red bell pepper into uniform, bite-sized pieces.
- 3Step 3: Slice the cherry tomatoes in half and finely chop the spring onion.
- 4Step 4: In a small mixing bowl, whisk together the olive oil, lemon juice, pomegranate molasses, zaatar, and sea salt until fully emulsified.
- 5Step 5: Add all of the chopped vegetables and greens to a large serving bowl. Pour the dressing over the top and toss gently until every leaf and vegetable is evenly coated.
- 6Step 6: Serve immediately for maximum crunch and freshness.
Chef's Tips
- •To keep the greens extra crisp, only dress the salad right before you are ready to eat.
- •If your radishes have green tops attached, wash and chop those to throw into the salad as well—they are perfectly edible and peppery!
Recipe By
Kitchen Buddy Chef