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The Ultimate Chopped Salad

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Entree
Cuisine: Mediterranean
Servings: 4
Author: My Global Cuisine


  • 1 cup dry quinoa
  • 2 diced cucumbers.
  • 1 15oz. can of garbanzo beans, rinsed and drained.
  • half red onion thinly sliced
  • 2 tablespoons of chopped fresh parsley.
  • 1 tablespoon of chopped fresh mint.
  • 1/2 cup cubed feta cheese.
  • 1/2 cup quartered strawberries
  • 1/4 cup apricot balsamic vinegar or white balsamic
  • 2 tbsp juice lemon or half juiced lemon
  • 1/2 tbsp honey mustard
  • 1/2 cup extra virgin olive oil
  • 1 tsp sugar
  • salt & pepper to taste


  • Bring 1 ¾ cup of water to a boil. Add 1 cup of quinoa. Bring to a rolling boil, stir, turn the heat down to low and cover. Cook for 15 minutes covered. Turn off heat and let sit for about 5 minutes. After 5 minutes, open lid and fluff with a fork. Your quinoa should have absorbed all the water, if not, return to heat for a few more minutes. Uncover the pot. Stir the quinoa. Let the quinoa cool for at least 20 minutes until it’s room temperature. Separate what you need. Refrigerate the rest.
  • Make the salad dressing. In a small glass container, whisk together the balsamic vinegar, the lemon juice, mustard, sugar and a pinch of salt. Add the extra virgin olive oil and whisk until the olive oil is emulsified into the dressing. Set aside.
  • Peel and slice the cucumbers, peel and thin slice the red onions, chop the parsley and the mint.
  • Cut the feta cheese into cubes and cut the strawberries into quarters.
  • Mix all the salad ingredients together in a large bowl.
  • Separate the amount of salad you are going to serve and pour some salad dressing over it until incorporated. Taste it. Add salt and pepper to taste. If you like more dressing, add more. Otherwise reserve leftover dressing for the next salad.