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

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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.