Chopped Salad With Olives

Name: Chopped Salad With Olives
Total time: 20 min
Yield: 8 servings
Ingredients: 1 medium head romaine lettuce; 1 large bunch arugula; 3/4 pound ripe cherry tomatoes; 1 large yellow bell pepper; 2 small avocados; 1/2 cup minced red onion; 2/3 cup olives, like calamata, pitted and quartered; 2 hard-cooked eggs; 7 tablespoons extra virgin olive oil; 1 tablespoon white wine vinegar; 1 tablespoon balsamic vinegar; 1 teaspoon Dijon mustard; Salt and freshly ground black pepper

By Marian Burros

Updated Sept. 16, 2024

Total Time: 20 minutes
Rating: 4(30)
Comments: Read comments

Featured in: EATING WELL; Oil Cutbacks Affect Popular Salads

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Ingredients

Yield:8 servings

1medium head romaine lettuce
1large bunch arugula
¾pound ripe cherry tomatoes
1large yellow bell pepper
2small avocados
½cup minced red onion
⅔cup olives, like calamata, pitted and quartered
2hard-cooked eggs

For the Dressing

7tablespoons extra virgin olive oil
1tablespoon white wine vinegar
1tablespoon balsamic vinegar
1teaspoon Dijon mustard
Salt and freshly ground black pepper

Ingredient Substitution Guide

Preparation

Step 1
Roughly chop romaine lettuce. Remove tough stems from arugula and roughly chop. Stem and quarter tomatoes. Seed and cut pepper into ¼-inch dice. Peel avocados and cut into ¼-inch dice. Place these, with onions and olives, in a large bowl. Set hard-cooked eggs aside.
Step 2
In a separate, smaller bowl, mix ingredients for dressing together. Fifteen minutes before serving, add the dressing to the bowl of salad, tossing well, so that dressing can be absorbed. Press eggs through a sieve and sprinkle over salad. Serve.

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