Chopped salad with herbs and feta
Herbs treated as a vegetable, not a garnish.
Words — WT Editorial Team
- Prep
- 20 min
- Cook
- 0 min
- Serves
- 4
- Level
- Easy
The rule of a good chopped salad is that every forkful should contain everything. That means cutting to a consistent size and dressing it late.
Use whole bunches of parsley and mint. The quantity is the point.
VegetarianNo cookSummer
Ingredients
- 1 large bunch parsley
- 1 small bunch mint
- 1 cucumber
- 250g mixed tomatoes
- 6 radishes
- 1 tin chickpeas, drained
- 150g feta
- 4 tbsp olive oil
- Juice of 1 lemon
- 1 tsp sumac (optional)
Method
- 1
Chop everything to roughly the size of a chickpea, herbs included, stalks and all.
- 2
Combine in a wide bowl with the chickpeas.
- 3
Dress with the oil, lemon, salt and sumac only when you are ready to eat.
- 4
Crumble the feta over in large pieces so it stays distinct.
Notes from the kitchen
- Salt the tomatoes separately for ten minutes first if they are pale — it draws out flavour.
- Leftovers become a filling for flatbread the next day.
Why we cook it
An easy way to eat six different plants in one sitting, which matters more for gut diversity than any single ingredient on the list.
The Sunday Edit
Five things worth knowing for a healthier week.
