Mediterranean Chopped Salad |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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From Susie's Supper Club Ingredients:
3 grated lemons, zest of |
4 lemons, juice of |
1/3 cup dried oregano |
2 tablespoons dijon mustard |
1 tablespoon grated parmesan cheese |
2 teaspoons kosher salt |
1/2 teaspoon fresh ground black pepper |
1/2 cup olive oil |
4 cups loosely packed baby arugula |
6 plum tomatoes, seeded and diced |
2 red bell peppers, seeded and diced |
1 english cucumber, seeded and diced |
1 red onion, diced |
1/2 lb fresh mozzarella cheese, diced |
Directions:
1. To make the vinaigrette, combine the lemon zest and juice, oregano, mustard, Parmesan, salt, pepper, and olive oil in a jar, cover tightly, and shake vigorously until emulsified. Alternatively, whisk together all of the ingredients in a bowl until emulsified. Taste and adjust the seasoning. Set aside. (The dressing can be made up to 1 week in advance and stored in a tightly covered jar in the refrigerator.).
2. Place the arugula in a large serving bowl. In a second large bowl, combine the tomatoes, bell peppers, cucumber, onion, and mozzarella and toss gently to mix. Pour about 3/4 cup (6 fl oz / 180 ml) of the vinaigrette over the vegetable mixture and toss gently again to coat thoroughly. Taste and add a little more vinaigrette, if needed.
3. Add the vegetable mixture to the serving bowl with the arugula, toss gently to combine, and serve.
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