I stumbled upon this delicious chopped salad when I kept running out of fresh lettuce during the pandemic. I realized I could break free from what I thought a salad “had” to be and instead just listen to what my body craved, which was savory raw crunchy veggies. You can do no wrong with this recipe. Use whatever vegetables you have in your fridge to create your own version. You can also let the current season inspire your creation. Think about what’s fresh this season. Think about what your body is wanting? Feel free to ditch the cheese and/or add your favorite vegan cheese substitute.
My favorite combo/Ingredients:
half a fennel bulb, thinly sliced
1/4 of a red onion, thinly sliced
1/2 a fresh bell pepper (use whatever color inspires you)
1/2 a cucumber, sliced in quarters with no skin
handful of cherry tomatoes, sliced
1/4 cup of feta crumbled
High quality olive oil (I like this one, but tend to mix it up)
Red wine vinegar
Salt & pepper
Any fresh herbs (basil or mint can be fun additions)
Optional to add the roasted chickpeas for protein
Directions:
Explore your fridge and think about what hardy veggies do you have in your fridge to make a chopped salad. Think about color and texture as you design your bowl.
Wash and prep your veggies.
Thinly cut your vegetables or chop in similar sizes. This is where our mindful attention comes into play. Practicing patience with smaller chops. Finding our breath when we get frustrated or lost in thought. Come back to the sensation of cutting. Have fun exploring how veggies taste differently depending on how they are cut.
Place all of the chopped and sliced veggies in a big bowl. Crumble in the feta. Sprinkle olive oil and red wine vinegar over the veggies. Add some salt and pepper. Mix the chopped salad and let it sit for a few minutes to gather more flavor. Adding raw onion gets slightly pickled by the red wine vinegar. Send gratitude to this bowl and celebrate the bounty and beauty of the colors.
Mindfully eat and enjoy! Notice how your jaw has to work a little harder. Notice the sensation of chopped veggies in your mouth. Notice how your senses take in the color and texture mixture of your salad. Notice how your body feels as you eat.
Save any leftovers in an airtight container for 2 days.