Mediterranean Chopped Salad with Lemon Vinaigrette

A refreshing start to a spring feast

By Susan Nye

Serves 8

• 1 head romaine lettuce, finely chopped
• 1/2 red onion, thinly sliced
• 2 medium cucumbers, peeled, seeded, and chopped
• 16 radishes, chopped
• 24 grape tomatoes, halved
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh mint leaves
• Juice of 1 lemon
• 1 clove garlic, minced
• 6–12 tablespoons extra-virgin olive oil, to taste
• Kosher salt and freshly ground pepper

1. Combine the lettuce, onion, cucumber, radishes, tomatoes, parsley, and mint in a salad bowl and toss to combine.
2. In a clean glass jar, combine the lemon juice, garlic, salt and pepper; shake to combine. Add olive oil to taste and shake to combine. Drizzle over the salad and toss. Serve immediately.

Store leftover lemon vinaigrette in the refrigerator.