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When produce is fresh and readily available, a chopped salad, also known as a spoon salad (because the pieces are small enough that it can be eaten with a spoon), is a quick and delicious way to feature them. The tomatoes, apricots, and cucumbers should be cut to about the same size as each other, while the spicier peppers and onions should be on the smaller size. This same idea applies in the winter months too using beets and chicories or whatever is found locally.

Chopped Mediterranean Salad

Laura Ozyilmaz

Laura Ozyilmaz

Category

Serves

4

Ingredients

For the Pita Croutons

  • 1 pita bread
  • 2 tablespoons za’atar
  • ½ teaspoon lightly toasted sesame seeds
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt

For the Chopped Salad

  • 3 Heirloom tomatoes, cut into medium-large dice
  • 3 apricots or other stone fruit, cut into medium-large dice
  • 4 cucumbers, preferably Persian or lemon, cut into medium-large dice
  • 1 small red onion, cut into small dice
  • 6 Shishito peppers, charred in a pan or grilled, then sliced
  • ¾ cup coarsely chopped flat-leaf parsley
  • 2 teaspoons kosher salt
  • ½ cup extra virgin olive oil
  • ¼ cup pomegranate molasses

 

Method

  1. Preheat the oven to 350˚F.
  2. For the croutons. Cut the pita into small dice and toss with 1 tablespoon of olive oil, 1 tablespoon of the za’atar, the sesame seeds, and a pinch of salt. Spread on a baking sheet and bake until crispy and golden brown, 8 to 10 minutes. Remove from the oven and let cool.
  3. For the chopped salad. In a large mixing bowl combine the tomatoes, apricots, cucumbers, red onion, peppers, parsley, and the pita croutons. Season with the remaining za’atar. Mix in ½ cup of olive oil and the pomegranate molasses. Taste and adjust the seasoning. Divide among bowls or serve family-style.

In the Know

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