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Mediterranean Chopped
Veggie SaladMediterranean Chopped Veggie Salad

We make many versions of this scrumptious summertime salad. This is our favorite.

Makes 4 servings

2 red bell peppers
2 yellow bell peppers
1 small red onion
2 large portobello mushroom caps
1 zucchini
1 small eggplant
2 tablespoons olive oil, divided
Salt and pepper to taste
2 tablespoons crumbled feta cheese
1/4 cup chopped pitted black olives
1/2 cup chopped marinated artichoke hearts
1 tablespoon red wine (or balsamic) vinegar


1. Thoroughly wash all the vegetables, removing seeds and stems from the peppers, and drying so that there isn’t a lot of water left on the surface.

2. Cut the peppers, onion, and mushroom into quarters, and slice the zucchini and eggplant lengthwise into about 4 or 5 slices. (They are easier to grill or roast this way.)

3. Lightly coat the vegetables with 1 tablespoon of olive oil. Sprinkle lightly with salt and pepper. Roast in the oven on a broiling pan, or grill them.

4. After grilling, allow the vegetables to cool. Then chop them and place in a large mixing bowl.

5. Add the feta cheese, olives, and artichoke hearts, and toss until well combined.

6. Drizzle remaining 1 tablespoon of olive oil and red wine vinegar over the salad, and toss it together.

NOTE: The feta and olives add quite a bit of saltiness, so taste it before deciding whether or not to add more salt. It usually doesn’t need it!


Per serving (about 1 cup):
151 Calories
7g Fat (1g sat)
5g Protein
19g Carbohydrates
1g Sugar
5g Dietary Fiber
4mg Cholesterol
229mg Sodium



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