Mediterranean Chopped Salad With Tomatoes, Peppers, Feta, and Basil Recipe

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J. Kenji Lopez-Alt

A 30-minute salad of bright Mediterranean summer vegetables tossed together in a light vinaigrette with feta cheese and basil.

Recipe Facts

Active: 10 mins
Total: 30 mins
Serves: 4 to 6 servings

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Ingredients

  • 1 small red onion, finely sliced

  • 2 cups cherry tomatoes, split in half

  • 1 medium red bell pepper, cut into 3/4-inch pieces

  • 1 medium green bell pepper, cut into 3/4-inch pieces

  • Kosher salt and freshly ground black pepper

  • 1 tablespoon balsamic or red wine vinegar

  • 1 teaspoon Dijon mustard

  • 3 tablespoons extra-virgin olive oil

  • 4 ounces feta cheese, cut into 1/2-inch cubes

  • 1/2 cup chopped fresh basil leaves

Directions

  1. Place onions in a small bowl and cover with cold water. Set aside. Combine tomatoes and peppers in a colander set over a bowl and season with 1/2 teaspoon kosher salt and a few grinds black pepper. Allow to rest at room temperature for 20 minutes. You should end up with about 2 tablespoons juice in the bowl. If excess juice is collected, discard all but 2 tablespoons.

  2. Add mustard and vinegar to vegetable juices. Slowly whisk in olive oil. Add tomatoes, peppers, cheese, drained onions, and basil to bowl and toss to combine. Season to taste with salt and pepper and serve.

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Nutrition Facts (per serving)
143 Calories
11g Fat
8g Carbs
4g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 143
% Daily Value*
Total Fat 11g 14%
Saturated Fat 4g 19%
Cholesterol 17mg 6%
Sodium 305mg 13%
Total Carbohydrate 8g 3%
Dietary Fiber 2g 5%
Total Sugars 5g
Protein 4g
Vitamin C 66mg 328%
Calcium 114mg 9%
Iron 1mg 4%
Potassium 252mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)