Mediterranean Chopped Salad with Escarole and Walnuts

Name: Mediterranean Chopped Salad with Escarole and Walnuts
Total time: 45 min
Yield: 6
Cuisine: Greek
Ingredients: 1 piece Cucumber (1 cucumber, halved lengthwise, seeded, and cut into ½-inch pieces); 10 oz Grape Tomato (10 ounces grape tomatoes, quartered); 0 pieces Table Salt (Salt and pepper); 3 tbsp Red Wine Vinegar (3 tablespoons red wine vinegar); 1 piece Garlic Clove (1 garlic clove, minced); 3 tbsp Extra Virgin Olive Oil (3 tablespoons cold-pressed extra-virgin olive oil); 1 can Chickpeas (1 (15 ounce) can chickpeas, rinsed); ½ cup Kalamata Olive (½ cup pitted Kalamata olives, chopped); ½ piece Red Onion (½ small red onion, chopped fine); ½ cup Parsley (½ cup chopped fresh parsley); 1 piece Escarole (1 head escarole (1 pound), trimmed and cut into ½-inch pieces); 2 oz Feta Cheese (2 ounces feta cheese, crumbled (½ cup)); ½ cup Walnuts (½ cup walnuts, toasted and chopped)

Mediterranean Chopped Salad with Escarole and Walnuts - Main Courses (Greek)

45 minGreek

Servings6

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Vegetarian
Pescatarian
Egg Free

Ingredients

For 6 servings

Cucumber1 piece · 1 cucumber, halved lengthwise, seeded, and cut into ½-inch pieces
Grape Tomato10 oz · 10 ounces grape tomatoes, quartered
Table Salt0 pieces · Salt and pepper
Red Wine Vinegar3 tbsp · 3 tablespoons red wine vinegar
Garlic Clove1 piece · 1 garlic clove, minced
Extra Virgin Olive Oil3 tbsp · 3 tablespoons cold-pressed extra-virgin olive oil
Chickpeas1 can · 1 (15 ounce) can chickpeas, rinsed
Kalamata Olive½ cup · ½ cup pitted Kalamata olives, chopped
Red Onion½ piece · ½ small red onion, chopped fine
Parsley½ cup · ½ cup chopped fresh parsley
Escarole1 piece · 1 head escarole (1 pound), trimmed and cut into ½-inch pieces
Feta Cheese2 oz · 2 ounces feta cheese, crumbled (½ cup)
Walnuts½ cup · ½ cup walnuts, toasted and chopped

Make it mine in the app

Steps

1Toss cucumber and tomatoes with 1 teaspoon salt and let drain in colander for 15 minutes.
2Whisk vinegar and garlic together in large bowl. Whisking constantly, drizzle in oil. Add drained cucumber-tomato mixture, chickpeas, olives, onion, and parsley and toss to coat. Let sit for at least 5 minutes or up to 20 minutes.
3Add escarole, feta, and walnuts and toss gently to combine. Season with salt and pepper to taste. Serve.