Fresh Mediterranean Chopped Salad with Herb-Marinated Feta

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fresh Mediterranean Chopped Salad with Herb-Marinated Feta

YOUR SOLIN GENERATED RECIPE

Fresh Mediterranean Chopped Salad with Herb-Marinated Feta

A vibrant, refreshing salad bursting with Mediterranean flavors. Tender herb-marinated feta pairs wonderfully with crunchy chickpeas, sweet cherry tomatoes, crisp cucumber, and bright red bell pepper, all tossed in a zesty lemon-olive oil dressing and finished with a scattering of Kalamata olives and fresh arugula. Enjoy this versatile dish as a hearty breakfast, a light lunch, or a fulfilling dinner.

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NUTRITION

516kcal
Protein
37.4g
Fat
31.8g
Carbs
45.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Feta Cheese

1/2 cup Chickpeas (canned, drained)

1 cup Cherry Tomatoes

1 cup chopped Cucumber

1 medium Red Bell Pepper

1/4 cup sliced Kalamata Olives

2 cups Arugula

1 tbsp Extra Virgin Olive Oil

2 tbsp Fresh Lemon Juice

2 tbsp Fresh Herbs (Basil & Oregano)

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PREPARATION

  • 1

    In a bowl, combine chopped feta cheese, drained chickpeas, halved cherry tomatoes, diced cucumber, and chopped red bell pepper.

  • 2

    Add sliced Kalamata olives and fresh arugula to the mixture.

  • 3

    In a small jar or bowl, whisk together extra virgin olive oil, fresh lemon juice, and chopped herbs for the dressing.

  • 4

    Pour the dressing over the salad and toss gently until well combined.

  • 5

    Season with salt and pepper to taste if desired, and serve immediately.

Fresh Mediterranean Chopped Salad with Herb-Marinated Feta

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fresh Mediterranean Chopped Salad with Herb-Marinated Feta

YOUR SOLIN GENERATED RECIPE

Fresh Mediterranean Chopped Salad with Herb-Marinated Feta

A vibrant, refreshing salad bursting with Mediterranean flavors. Tender herb-marinated feta pairs wonderfully with crunchy chickpeas, sweet cherry tomatoes, crisp cucumber, and bright red bell pepper, all tossed in a zesty lemon-olive oil dressing and finished with a scattering of Kalamata olives and fresh arugula. Enjoy this versatile dish as a hearty breakfast, a light lunch, or a fulfilling dinner.

NUTRITION

516kcal
Protein
37.4g
Fat
31.8g
Carbs
45.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Feta Cheese

1/2 cup Chickpeas (canned, drained)

1 cup Cherry Tomatoes

1 cup chopped Cucumber

1 medium Red Bell Pepper

1/4 cup sliced Kalamata Olives

2 cups Arugula

1 tbsp Extra Virgin Olive Oil

2 tbsp Fresh Lemon Juice

2 tbsp Fresh Herbs (Basil & Oregano)

PREPARATION

  • 1

    In a bowl, combine chopped feta cheese, drained chickpeas, halved cherry tomatoes, diced cucumber, and chopped red bell pepper.

  • 2

    Add sliced Kalamata olives and fresh arugula to the mixture.

  • 3

    In a small jar or bowl, whisk together extra virgin olive oil, fresh lemon juice, and chopped herbs for the dressing.

  • 4

    Pour the dressing over the salad and toss gently until well combined.

  • 5

    Season with salt and pepper to taste if desired, and serve immediately.