10-Minute No-Cook Italian Mediterranean Chopped Salad
Ingredients
- 2 cups Dwarf Tiger Eye tomatoes (or heirloom cherry tomatoes), halved
- 2 medium cucumbers, diced
- 4 oz pancetta, diced or sliced thin *
- 3 oz Genoa salami, sliced thin and quartered
- 4 oz feta cheese, crumbled or cubed
- 1/2 cup Kalamata olives, halved (optional) *
- 1/4 cup fresh Italian parsley, roughly chopped
Lemon-Dijon Vinaigrette
- 3 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Land Herb & Garlic seasoning
- Pinch of salt and pepper to taste
Steps
Step 1
Make the vinaigrette.
In a small jar or container, whisk the ingredients for the vinaigrette – oil, vinegar, lemon, mustard, Land seasoning, and grated onion (optional add if you want a pop). The Land blend brings garlic and herbs to the party without you having to mince anything—it dissolves right into the dressing.
Step 2
Combine.
Transfer the chopped ingredients to a large bowl, drizzle that vinaigrette over the top, and toss until evenly coated.
I like to let it sit for about 5-10 minutes at room temperature before serving so the pancetta and salami start to soak up that tangy dressing.
Step 3
Serve or Prep.
Divide into 4 airtight containers. This holds up beautifully for 3-4 days in the fridge.
For maximum freshness during meal prep, you can store the vinaigrette separately and toss just before eating.