chopped salad with feta lime and mint Recipes

chopped salad with feta, lime and mint

I’m sorry, guys, but I get really boring in the summer. Like, hey-isn’t-it-nice-when-the-sun-shines boring. Or, let-me-tell-you-about-that-time-I-got-the-apartment-painted boring.

pile of pole beans
radishes

Okay fine, I’ll tell you anyway. Remember when I told you that on our Vacation From Parenting I had an ambitious to-do list but my husband was quite certain we’d be better off doing as little as possible? Well, Alex: 1, Deb: 0 and here it is encrypted on the permanent record of the internet. As it turns out, having to take your entire apartment apart to allow for painters is totally not fun at all. Sometimes there’s a communication breakdown that leads to you coming home right as they’re finishing up to find that your apartment had been painted the wrong color. Sometimes, in the same week, your bathtub is suspiciously filled with plaster, your door handle breaks and leaves you locked out of your apartment for an eternity, your air conditioning dies, and 48 hours after the painters had left, not a single piece of furniture got ambitious enough to move itself back into position, which means that you’ll probably be doing that for the remainder of your so-called vacation. Really, Deb [insert slow clap here] next time your husband suggest you do nothing but sleep, socialize and relax for a week, perhaps you might just not argue.

queso fresco, feta, ricotta salata

It also kills all lofty cooking goals, but since we’re going for honesty, I should just admit that I didn’t have all that many. Like I started saying above before I had to go and prove it, I get a “little” boring in the summer. But, it’s not my fault! It’s just a theory, but I suspect that nature designed summer produce this way, intentionally making it so tomatoes and peppers and cucumbers required exactly zero amounts of cooking to transform them into culinary greatness so that you’d be free for home improvements beach trips and cocktails on decks at sunset.

halved

This week’s obsession is, indeed, and conveniently, virtually cooking-free. I’ve always had a soft spot for salads that are almost all crunch and no filler. While the ingredient combinations with which you can play this out are endless, sometimes a specific one gets in your head and you cannot get it out until you recreate it, ad infinitum, at home. This happened this week after we had dinner at The Breslin, before paint and plaster (and the avoidance there-of, which led to oh yes, we did, and I’m not sorry) took over our lives. Pretty much everything April Bloomfield cooks is the kind of perfection that you didn’t know your life was missing before you arrived (hello, lamburger, crisp boiled peanuts and thrice-cooked chips!) but is never going to be complete again without after you left.

chile-lime dressing
market haul mix

And yet, it wasn’t as much the market salad as the crazy, absolutely addictive interplay of feta, mint, lime and spectacularly well-toasted sunflower seeds on her chopped salad that I had to have again and again. And so I took this week’s languishing haul from the market and chopped away. I retoasted my sunflower seeds so they’d be darker. I used some queso fresco instead of feta, but you can use whatever you can get, even ricotta salata. I slivered some fresh mint and even stirred in some chile powder and the result has got to be my idea of a summer salad’s highest calling — a revelation, crunchy and refreshing, and leaving you free to be your goofy self.

feta, lime, mint and sunflower seeds

One year ago: Skirt Steak with Bloody Mary Tomato Salad
Two years ago: Zucchini and Ricotta Galette
Three years ago: Mediterranean Pepper Salad
Four years ago: Mango Curd
Five years ago: Everyday Yellow Dal

Chopped Salad with Feta, Lime, Mint and Sunflower Seeds

I used 1 cup each of halved and thinly sliced radishes (3 1/4 ounces), 1/2 pound of lightly cooked, cooled green and yellow beans (1/2 pound fresh) that I’d cut into 1/4-inch slices on the bias, and quartered and thinly sliced Kirby cucumbers (from 5 ounces or 2 whole). However, you should use whatever is crunchy and you’re craving, such as peppers, carrots, lightly cooked corn cut off the cob, celery, fennel or more.

To bulk this up into a more rounded dish, you could add a cup or two of thinly sliced lettuce, 1 to 2 cups of cooked, cooled grains such as barley, quinoa or farro, or a cup or so of cooked black beans, to add to the Southwestern vibe. In each case, it would be best to double the dressing so you’ll be able to cover everything evenly.

Serves 4 as appetizers and 2 as more of a meal-sized salad

3 cups chopped, crunchy vegetables
1/2 cup (2 ounces) crumbled feta, queso fresco or ricotta salata
2 scallions, thinly sliced
1/3 cup well-toasted sunflower seeds, salted or unsalted
2 tablespoons fresh lime juice
2 tablespoons olive oil
1/4 teaspoon coarse or Kosher salt, plus more to taste
1/4 teaspoon chile powder or 1/8 teaspoon each your choice combination of chile powder, cumin, cayenne or sumac
Freshly ground black pepper, to taste
1 to 2 tablespoons thinly sliced fresh mint leaves

Mix the vegetables, feta, scallions, seeds and mint in a medium bowl. Whisk lime juice, olive oil, salt, spice and black pepper in a small dish and pour over vegetables, tossing to evenly coat. Adjust with more salt or pepper as needed. Garnish with mint and crunch-crunch-crunch away!

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152 comments on chopped salad with feta, lime and mint

  1. You made me laugh with this post.

    Just lets just concentrate on the positive side now, you have a lovely painted flat now, door handles all fixed, air con working perfectly….. while lil’ Jacob was having a nice holiday

    At least one of you was having a great time ;-)

    I’m sure it was all worth it.

    Have a great relaxed weekend, you deserve it

  2. Rose D., Frenchtown, NJ

    Well, I don’t find you boring at all and this salad is the perfect summer meal!! Enjoy the weekend.

  3. Welp, looks like my nothing-but-recipes-from-Smitten-Kitchen diet won’t be ending any time in the near future, especially when you go posting recipes for which I have all the ingredients sitting in my fridge. This the day after I made your cold rice noodles with peanut-lime chicken for dinner (and just finished eating leftovers for lunch). And there were the broccoli fritters three nights ago. And banana bread this morning. I don’t know how I cooked before you.

  4. KellyP

    Perfect summer food always starts with one of your recipes Deb! Can’t wait to try this combination of lovely flavors, thanks!

  5. I definitely agree that a great big crunchy salad makes a great summer meal! I love your spice suggestions — doesn’t chili powder and cumin go with everything??? I am definitely going to give this a try and I think I will add a little quinoa to make this a meal all on its own! Great recipe!

  6. Beth

    I have been of late taking crunchy chopped salads for lunch everyday. They hold up so much better than a leafy salad . I love the sound of this flavor profile!

  7. GAAAAAAAAAAAH too much happening in 1 little week! And too many things broke in 1 little week for you too! Painting, although so so cleansing, just drives me nuts with my STUFF all out of place! I hate the “upset” -makes for a very cranky Janie! Anyhoo salad looks just delish! Perfect the 2nd heatwave coming into town! Hope your doorknobs stay on and the A/C is purring cool air! (mine broke on Monday – thank goodness for repairmen to the rescue!)

  8. Kim Irene

    I heard April interviewed this am on the way to work on NPR….and it is posted on their site with her lemon caper dressing. Thanks Deb!

  9. Deb – any recommendations as to the best way to slice radishes thinly? I’m still fairly new to the mandolin (but if that’s the way to go, that’s the way to go!) Do you put like 4 on at a time in the holder-thingy (such a technical term :) )? Or is one the way to go (or for that matter, is knife, best?)? Thanks a bunch!!

    Becca

  10. Lingmind

    Sorry, i just had to comment about the movie. My husband thinks it’s got potential, based on the production values he saw in a behind-the-sceens preview, but i can’t get past the ridiculousness of the concept. Every time i see a commercial it just makes me laugh. Not that it matters, since we’d also have to find a few hours away from the kid to do something as exotic as see a movie!

  11. Cynthia

    Oh my goodness. What an amazing cooking day for you. Not only will I make this salad this weekend. But I will be emailing myself all your recipes from this day from years past and put them on the list as well! This is my kind of summer cooking too.

  12. anita

    I really enjoyed AL:Vampire Hunter. He’s now my second favorite fictional president!

    What does happen when your walls end up the wrong color?

  13. Laceflower

    I THOUGHT when you said home improvement you were going to do it yourself; so I had to laugh because you think this is being ambitious.

  14. This is now on my to make list. We had thee peanut noodles the other night and yum…love the recipe becuase I am gluten free! But Deb–my new mantra, and it seems like your life could fall into the same category right now is that everything is NOT out of control but rather falling INTO control!

  15. Amy

    Yum – delightful thought for a summer salad. I’ve recently become addicted to radishes and feta together so this is right up my alley!

    1. deb

      Laceflower — I know, it’s really sad, isn’t it?

      Apartment — Aw, thanks for your concern. I realize that the above might have sounded like a litany of complaints about my First World Problems; in my head, it was just funny. Anyway! One of the reasons I was dying to get the place repainted is that it’s this dim, dingy, linen, beige-y color that makes everything look sad and dull in a small apartment and I look at it everyday and deeply dislike it. All I wanted was a bright white. I requested it, they went with it, then I came home and …. fresh dim-dingy-linen-beige! I kind of wanted to cry. The painters were amazingly cool about the whole thing and had it done in an extra two hours. Okay, I threw in some cash and a 6-pack of good beer. Whatever, it worked and now the apartment is much brighter, the furniture has been rearranged and everything feels so much bigger and it’s absolutely unhealthy how happy this makes me.

      Barely = barley — All fixed! Thanks.

      Radishes — I halved then ran them over the mandoline because I like mine really, really thin.

      Kim — So cool! It is entirely possible that she uses the lemon-caper dressing on this salad too. I could be totally off. But in my head it set off this obsession with what I thought it was that I had to run home and make and it turned out to be delicious. I am itching, however, to put that lemon-caper dressing on a cold potato-and-greens salad. Wouldn’t that be delicious, plus or minus a pig’s ear? :)

      Molly — One calls her husband and asks if he thinks it’s worth it to trouble the painters, and he responds that he thought the color was just (!) fine (!) before so he hardly thinks it’s a problem and then maybe one’s head explodes and decides that if it bothers the one who works from home and sees it every hour of every day, it’s probably worth bothering with. Also, one should probably relax a little, eh?

  16. Bridgit

    I just made a barely recognizable version for lunch… but it was a whole lot better that what I was planning on. I can’t do citrus, so I tossed my chopped purple cabbage and carrots with yogurt, olive oil & cumin with a squeeze of time and topped them with curried lentil cakes. It was great. I’ll be making a more faithful version for a birthday this weekend (using purple cabbage, for sure). Thank Deb.

  17. I don’t know how people have food blogs during the summer. Because I’m like “Hi world? Want to see what I ate today? 3 tomato sandwiches all made the exact same way and a cucumber salad.” If I’m really going big there is some barely cooked corn too. Boring, but delicious. I just need my radishes to be ready to eat so I can make this.

  18. I love chopped salads. Your notes on bulking this up made me remember a salad I invented a couple of summers ago — couscous, a crunchy veg or two, diced peaches or other fruit, well-toasted slivered almonds or pumpkin seeds, and mint or parsley or basil or some other herb. With a little lemon juice and sea salt — OMG delish. I made it all the time that summer, and then the winter came, and then I forgot how to make it. Sad. Will have to try it again this summer.

  19. Thank you for this. I’ve been making Greek salad for weeks and it’s time for a change. I get into phases where I just want to eat the same thing over and over until I don’t want to look at it any more. This might be my newest obsession.

  20. I LOVE chopped salads. I just posted one myself, but the next iteration will surely have: feta, lime, mint, seeds!! I hope the last bit of your vacation-from-the-little-one involves some relaxation, and maybe more salad. : )

  21. Ooh — those radishes look so fresh and bright — like I wish summer actually was behaving in my neck of the woods. Still, maybe if I make this salad, it will come, full of sunshine and warm weather? Maybe.

    In other news, my friend introduced me to your mango slaw last week and it’s divine — I’ve actually planned a whole meal around it tonight. Thank you for your wonderful summer salads!

  22. Ellen Renee

    I have a question but not about this recipe….I am making your pickled coleslaw recipe and just got all the veggies chopped. I stuck my finger in the brine to check temp but also to taste it – is it supposed to taste so very salty? Maybe the magic happens over the 24 hour sitting period? I did use 2 1/2 Tbsp of mortons kosher salt if that makes a difference. I am going to wait a bit to see if I hear from you before combining the two. I have never pickled anything before and I am VERY salt sensitive (I am the weirdo who orders fries no salt) so that could be part of my problem. Sorry to put this in the wrong area but the recipe did not come from your site here.

  23. Housework is rewarding when it is finished, but it seems like every time a seemingly “small” thing like painting needs to occur, Murphy’s Law explodes in front of you. Hopefully you got everything put back together so that you can have a relaxing weekend. Your salad looks awesome! I just bought an apple mint plant and have been dying to put it to use. I love everything you put in this salad (emphasis on the feta!) and can’t wait to try it.

  24. Wow! This Summer salad looks fresh and so healthy! The mint must give it a delicious taste. And by the way, your pictures are really nice! Thanks for sharing and have a great weekend!

  25. This is great, because I was just looking for a non-lettuce-based salad and non-slaw (sorry!) to make tomorrow, and I figured you’d have a couple good options, so clicked over. And right at the top, the perfect recipe for what I want!

  26. Hey now, a chopped salad doesn’t sound boring at all! Especially with mint and feta–it wounds punchy and delicious. I could eat salads like this for days. :)

  27. Susan

    I am a long-time lurker, but I had to comment on this recipe. I just made it, and it is SO. GOOD. The feta and mint and chile powder and lime… mmmmmm so tasty!

    Thanks so much! Best salad recipe ever.

  28. I just made this, and am eating a bowl of it right now. It’s amazing! So much more than a sum of its parts.
    My veggies were: Carrots, cucumber, snow/sugar snap peas (blanched), radish, chinese cabbage, purple cabbage
    The toasted sunflower seeds give it an almost popcorn-like addictiveness. Great job, Deb!

  29. Hillary

    Benjamin Moore Bright White. The secret paint for all modern interior designers and architects. Worth whatever it takes to get the walls painted right.

  30. Amanda

    What could be regrettable about watching one of our greatest presidents save the union from collapse by fighting undead southern gentlemen? Nothing, that’s what.

  31. Deborah Chapman

    Deb, it still says “such as barely,” at 8:41 on a beautiful beautiful Saturday morning. The crunchy, flavorful salad in this post is just exactly what I love to eat all summer long! And you know, everything looks better with a fresh coat of paint — hope all the glitches are now things of the past and you can enjoy your “new” home.

  32. too funny! my daughter was just gone for a week and I guiltily had a friend visit and went for walks and drank wine and hung out for a few days. the description of your week wipes out my guilt and makes me glad I did instead of cleaning out the garage and straightening out my pantry. Thanks!

  33. to Sarah B – raw asparagus is delicious, would be perfect in this salad. But I really want to say that I am logging on to this conversation simply because I was delighted with Amanda’s comment of June 29 and wanted to say so! AMEN and, you GO, Girl!

  34. Jenn

    Love these types of salads! Lately have been obsessively making something similar but with chick-peas, israeli couscous, lemon, basil, cumin–among other things. Will try the lime/mint/feta combo, sounds great!

  35. Helen

    Deb, can’t wait to try the salad. My DH, who avoids cucumbers, will just have to nuke a hot dog, or something. And, you have my mixing bowls! You have “heritage” Pyrex mixing bowls, like the set I used to use, that was probably a wedding gift 45 years ago! Oh my goodness.

    1. deb

      Deborah — You’re right! I just went to check it and (boringtechblahblah) it told me I had an unsaved change lingering and for whatever reason, the edit didn’t save. NOW it should be fixed. And thank you.

      Helen — Thanks. That was my mom’s bowl and she was going to get rid of it (my parents don’t have an iota of nostalgia/packrat in them… please don’t get me started on the 100 year old piano they want to cast off) so I stole it. It’s light and wonderful and holds a lot. My parents were married in 1968 so entirely possible it was a gift.

      Natalie — Thank you. There was an hour of hair styling and make-up (so heavy and dramatic I was forced to reconsider everything I once knew about make-up and buy new stuff) and then 30 minutes of all sorts of good photo mojo from Nikolai. I.e. Not your average realistic snapshot!

  36. I made this last night and it turned out fantastic. I have never bought radishes before, and I can’t believe how cheap they are! I added some honey to cut the acid, and it tasted like I was eating a crunchy mojito! So good, Deb. Thank you.

  37. Amy

    I love the colours of this dish! Reminds me of a Nigel Slater salad that I made this week using radishes, feta and mint. I served it with baked salmon. Yum!

  38. Same thing happened to me with painters last year–wrong color! Actually, they knew my color but instead of color-matching, found one “they thought” was close enough. Total disaster! Salad sounds great. I’m going to make it with leftover green beans.

  39. Tanja

    Absolutely delicious salad. I used radish, cucumber, feta, raw slivered beets. I never use kirby cucumbers. It is great knowing they can be used for other things than canning (which I am waaaaay too lazy to do). Thanks!

  40. Patricia

    One day at Whole Foods I asked a fellow tending the produce if the tops of radishes were edible, and he said that they were. I bought 2 different kinds and used them, tops and bottoms, as the base of a salad. Since then I’ve come up with many combinations but always use the radish as the base. With the radish base my favorite mix is tomato, cucumbers, corn, scallions, black-eyed peas, mint, bell pepper (a mix of red, yellow & green), golden raisins, feta, a hand full of mixed baby greens and walnuts. I dress it with a classic vinaigrette that has a touch of honey in it. Paired with a nice crusty bread, a glass of wine and I can deal with Atlanta’s 104 degrees just fine.

  41. Kelly

    Made tonight – delicious! I used heirloom carrots (red & yellow! julienned), kohlrabi (julienned – my “new” veggie – just tried it from CSA last week; perfect in this salad), green/yellow beans, and a little regular cucumber. Loved the flavor the toasted sunflowers added.

  42. I love love love salads like this during summer! Sadly, it’s winter where I am, so although I continue to eat salads, it just doesn’t feel the same. What mandolin do you use? I’ve been wanting to buy one but get confused at which one is best!

  43. Christina I.

    Made it and loved it! I added more cayenne (maybe a quarter tsp–and love it), more feta (about 1/4 cup more, and regretted it! Overwhelmed the dish) and 2 cups of wild rice (and doubled the dressing). Overall, wonderful and will make again…with less feta. Thank you for rocking, Deb!

  44. Beth

    Made it, loved it!! Used toasted pepitas and a nice, sheepy feta. Sweet red peppers, zucchini, daikon radish. This will be a versatile go-to for me because the acidity/oil balance is right where I personally like it. Thanks so much, Deb!

  45. Susan

    Just made this! to die for!!!! I added broccoli slaw (chopped a bit finer), and a can of water chestnuts (diced fine) in addition to the green beans, scallions, cucumber and radishes, and cumin & red pepper flakes to the dressing. I too, toasted the sunflower seeds (salted) to a rich dark roast. This salad is delicious right after being tossed…No need to set in the fridge for hours…Thank you, thank you!!!

  46. This will be perfect for dinner this week, especially since NYC is basically melting as I type. And April Bloomfield inspired? Even better- everything the woman touches (or inspires) get a huge stamp of approval from me!

  47. This is my 1st visit to your blog and I’m having fun looking around!

    I LOVE chopped salads, and for assorted reasons, I think my favorite was mentioned above – they take less energy to eat! LOL!!!

    I WON’T go down the home renovation path, we’ve been renovating since we got married . . . 19 years ago!

  48. Megan

    I HATE salad…but this…this is good. Really really good. I love that it’s versatile…I don’t love onions, so I threw in some chives from the garden instead..and I used sugar snap peas instead of the green and yellow beans. Nothing against green and yellow beans, I was just feeling the sugar snap peas. I made it this past (HOT) weekend in the middle of tackling my to-do list. Very satisfying, even though I had to convince myself that salad is a much better lunch than ice cream. Thanks for yet another great recipe!!

  49. Johann

    This will fit into my cooking regimen when kids are at camp (6 wks). Their father writes them saying I quit cooking and only make bread, cheese and salad. Perfect!

  50. queenie5181

    I made this last night with fresh corn, radish, and zucchini, and my husband said it was one of his favorite meals I’d ever made. Thank you, as always!

  51. Marie

    An amazing find! I just made it for dinner to accompany my pumpkin soup, simply divine! You have an amazing imagination Deb!

  52. Kate

    I love this salad and have made it twice already! I added cooked edamame and Israeli cous cous (or whole wheat orzo) to make it more of a complete meal. So delicious!

  53. Molly M

    Just made this salad using green beans, cucumber, and roasted golden beets. I also threw in a couple spinach and feta chicken sausages (thank you, Whole Foods!) for some staying power. SO delicious.

  54. Made this last night for my Mother-in-law who is usually a very light eater… She had seconds! and my honey who usually finishes up the salad let his Mom have the last bite! Needless to say I will be making this again and again! Thanks for another great salad recipe!

  55. I like bean salad, but I’m used to eating it French style (haricot verts with just a simple garlicky vinagrette). This looks like the real deal and a meal in itself so definitely worth a try. The nice thing about this type of salad is it doesn’t go limp and yucky after an hour or so which means you can make it up in advance

  56. 1. This salad looks amazing (per usual)
    2. Hubster and I have similar conversations, though they usually happen on a daily basis when I list the things I want to do in an evening. You know, things like, make dinner, workout, shower, edit pictures for a blog and clean the entire condo. Totally doable in 4 hours, right???
    3. I have that set of Pyrex mixing bowls and I’m pretty much in love. Do you have whole set?

  57. Jen

    I made this yesterday using an english cucumber, red bell peppers, carrots, green onions, and garbonzo beans. Delish! Thanks again for another terrific recipe.

  58. I relate to your pain about the painting … painting a home (of any size, whether you or someone else is doing it) must be some particularly special form of tribulation. We are there right now.

    Also, I can’t believe Everyday Yellow Dal is 5 years ago now! It’s probably in my family’s top-3 foods, I make it all the time, only I triple the recipe. :)

    I never comment but have loved your blog since the beginning. Thanks, Deb!

  59. Heather Lee

    Just made this tonight and coming from someone who never (I mean never) makes salads, this is amazing. It is perfect for a warm summer night. Thanks Deb! Maybe this will change my mind about salads :)

  60. This is so good. I am kicking myself for forgetting the chile powder when I made it tonight (with romaine/peppers/carrots/pepitas), but I will most certainly remember to add it tomorrow. And they day after. Because I am going to be eating this salad over and over this summer. You are right that the flavor combination is addictive!

  61. Valerie

    Deb, I keep returning to your blog because you are one of the few who continue to deliver reliable recipes that I want to make RIGHT NOW! I made that salad last night for dinner, crunched away and had to fight off my husband (who claims he doesn’t like salads…ha!) who kept steeling forkfuls from my plate. It’s excellent! Thanks

  62. Mela

    I really really really wanted to love this one as much as I’ve loved all the recipes you have shared that made my taste buds sing, but alas, it was not to be. Not sure if it was texture, or the dressing, but it didn’t work. I may try it another day with some change ups? In the meantime, I will continue to enjoy all of the other dishes I have culled from my favorite food blogger!!

  63. W.M

    Just made this for dinner – what a great summer salad. Used radishes, beans, cucumber and beans. Was out of mint, so gave it some good ol’ basil. Realize it’s a completely different taste, but it worked well. We’ll be looking forward to trying it with mint, once it grows back.

  64. Reney

    I made a similar dressing a couple weeks ago, minus the chili powder. I put it on chickpeas, cucumber, avocado, red onion and mint and called it Mediterranean-Mexican salad. I’m trying this veggie combo now.

  65. Helen

    This was just too delicious. Not sure if anyone else in the family liked it as much as I did, and it was even tasty the next day, when it was a little soggy. Btw, I used dried mint (fresh was all sold out), and substituted pumpkin seeds for sunflower seeds. I even sliced the radishes really thinly in my food processor. Very, very good.

  66. Michelle

    Despite the fact that it is so cold here I’ve had to get out the ugg boots to keep my toes warm, I was compelled to make this because it looked so good…and have had it three times since – using whatever herbs I had including coriander and thai basil. And still I want MORE.

  67. Lauren

    I would recommend eating this salad within an hour or two of making it. I made the mistake of making it last night for lunch at work today, and it’s not the most appetizing thing–the radishes turned everything a pink color, the green beans became mushy, and everything just tastes old and not fresh. Oh well, lesson learned. On the bright side, it looked great last night!

  68. Kelly

    This salad rocks. I made it for the 3rd time tonight – it just presents so impressively. And it lasts for a couple days well (nice for lunch leftovers) – stays crunchy! Even my 4 year old, who has NEVER eaten a salad, said she wanted to try it, and said she liked it! (OK, she only took a couple bites, but . . .)

  69. Obsessed with this salad! I’ve been making a version of it at least three times a week since I read this post. It’s so great for summer when you don’t want to cook anything.

  70. Celia

    I just made this tonight after thinking about it ever since you posted it. It was absolutely delicious! Thank you :) My husband loved it as well, and it made a great meal for 2!

  71. Sossy

    I have now made this for the second time. The first I followed the recipe to the T. Tonight I tried my own variation: purple cabbage, cucumber, red onion, mint, feta, romaine, tomato, avocado- no dressing. Just lemon and alot of fresh pepper. The avocado acts as a dressing and I am from California so I always have them on hand and you get to a point where if you don’t use them they will go bad… That being said- between the mint, the red onion, and the lack of other flavors clouding this salad- my taste buds scream fresh and flavorful- and they are smiling! Thanks for the great idea. I used to shun mint- now I am obsessed.

  72. Sara

    Finally a use for sumac!

    I added farro and a bit more than 3 cups of veggies, yet I still felt doubling the dressing was too much. Glad I added it bit by bit and tasted in between. YUM

  73. c’est moi

    Have made this salad about 3 times since you posted it – love it!! And everyone I serve it to raves about it. What a great combo of flavors!

  74. Hello! I super love your blog and read it all the time. I think we share a lot of similar ideas about food, cooking, and eating. You do an amazing job with your blog and inspire me often! So, I made a version of this chopped salad, tweaking the ingredients a bit. Mine had garbanzos (with the skins peeled off), radishes, celery, cucumber, fresh tomatoes,lemon zest and juice, parsley and basil, toasted walnuts, garlic and olive oil. It was a smash hit when I brought it over to a friend’s house for dinner. Light, crunchy, fabulous Mediterranean salad. BUT, 2 days later, when I went to munch on my leftovers, I was shocked. My garbanzo beans had turned grey. I mean like a sad, purple-y shade of grey. Did you have that problem? Could it have been the radishes leaking their color onto the beans? Or maybe it just oxidized? Seems like I’ve made plenty of salads before with chickpeas and lemon juice that haven’t turned grey- so I am stumped! What do you think? Thanks! ashli

  75. Ok, I know I commented above months ago but I just had to come back to tell you one more time how this salad has improved my life. I’ve been making it all summer and, let’s be honest, have no intention of stopping in deference to any seasonal change. It’s. So. Good. Thank you!

  76. Sarah Lathrop

    I had printed this recipe last year, and FINALLY got around to making it tonight. This rocked my world! The best salad I have had in ages!

  77. Michele

    I needed to use up some CSA cucumber, which I don’t even like all that much. Just that and green beans, and this was spectacular! One of those “greater than the sum of its parts” deals.

  78. Rose

    Christmas dinner, right here. green beans, red bell pepper, jicama, daikon radish, avocado, hardboiled eggs, + feta, mint, cilantro, and the lime juice dressing. Not classic, but very tasty.

    1. Jos

      I made this last night with jicama and avocado also! Such good additions. I used zaatar which added a delicious tangy favour. I love how versatile this recipie is!

  79. Jori

    This has been on my list of must-makes but finally happened the other night. Fantastic!! Used Kirby cucumbers, a mix of regular and French breakfast radishes, and some 2-minute-blanched green beans, along with ricotta salata. Yum!! Will be in the regular rotation, particularly during these muggy Brooklyn months!

  80. jules

    I’ve been making this dressing as part of a go-to salad for years. It’s easy to make – roasted sweet potatoes, corn, black beans, thinly sliced red pepper and cilantro/feta.

  81. Verity

    Yum, yum, yum! I have just made (and am eating right now in Melbourne, Australia) this delicious salad. I used green beans, radishes, raw sweet corn, carrot and cabbage, and bulked it out with couscous. I used cayenne pepper, sumac and cumin in the dressing. Delicious!

  82. Shelley

    Made this with cucumber, celery and yellow pepper. Used chilli powder, cumin and sumac in the dressing. So, so yum … will definitely make it again.

  83. Gabby

    Such a delicious, crunchy, fresh, aromatic salad! I paired it with quinoa, lentils and baked wild salmon. It was fantastic. I’m making your consummate chocolate chip cookies next…

  84. I made this with cabbage instead of green beans because that’s what I had from my CSA. I used ras el hanout and doubled the feta. It’s delicious! So crunchy and refreshing.